Ingredients with Measurements:
- 1 pound of fresh Jiangsu kumquats
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of chili sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- A steamer basket
- A small mixing bowl
- A small saucepan
Step-by-step instructions:
1. Rinse the kumquats under cold water and pat them dry with a paper towel.
2. Cut off the stem end of each kumquat and slice them in half lengthwise.
3. Arrange the kumquat halves in a single layer in a steamer basket.
4. Place the steamer basket over a pot of boiling water and steam the kumquats for 5-7 minutes, or until they are tender.
5. While the kumquats are steaming, prepare the chili sauce by combining the soy sauce, rice vinegar, honey, chili sauce, sesame oil, garlic, ginger, and scallions in a small mixing bowl. Stir well to combine.
6. Heat the chili sauce mixture in a small saucepan over medium heat for 2-3 minutes, or until it is hot and bubbly.
7. Remove the steamed kumquats from the steamer basket and arrange them on a serving platter.
8. Drizzle the hot chili sauce over the kumquats.
9. Season with salt and pepper to taste.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 70
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrate: 11g
Dietary fiber: 2g
Sugars: 7g
Protein: 1g
Substitutions for ingredients:
- You can use any type of kumquat instead of Jiangsu kumquats.
- You can substitute the chili sauce with hot sauce or sriracha sauce.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- You can add sliced red bell peppers or green beans to the steamer basket along with the kumquats for extra flavor and nutrition.
- You can sprinkle chopped peanuts or cashews over the kumquats before drizzling the chili sauce for added crunch.
Tips and tricks:
- Make sure to rinse the kumquats thoroughly to remove any dirt or debris.
- Use a sharp knife to cut the kumquats in half lengthwise.
- Be careful not to overcook the kumquats, as they can become mushy and lose their texture.
- You can adjust the amount of chili sauce to your liking, depending on how spicy you want the dish to be.
Storage instructions:
Store any leftover kumquats and chili sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kumquats, place them in a steamer basket and steam them for 2-3 minutes, or until they are heated through. Reheat the chili sauce in a small saucepan over low heat, stirring occasionally, until it is hot and bubbly.
Presentation ideas:
Arrange the steamed kumquats on a platter and drizzle the chili sauce over them. Garnish with chopped scallions and sesame seeds for added color and flavor.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
Steamed broccoli or bok choy
Troubleshooting advice:
- If the kumquats are too tart, you can add more honey to the chili sauce to balance the flavors.
- If the chili sauce is too thick, you can add a splash of water to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling any food. Always use a clean cutting board and knife to cut the kumquats.
Food history:
Kumquats are a small citrus fruit that originated in China. They are often used in Chinese cuisine to add a sweet and sour flavor to dishes.
Flavor profiles:
This dish has a sweet and sour flavor from the kumquats, balanced with a spicy kick from the chili sauce.
Serving suggestions:
Serve this dish as an appetizer or a side dish at your next dinner party. It is sure to impress your guests with its unique flavor and presentation.
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Region: Chinese