Ingredients
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1 cup fresh ginger, peeled and thinly sliced (about 2-3 medium-sized gingers)
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4 scallions, green parts only, thinly sliced
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2 tablespoons Sichuan chili oil or other spicy chili oil
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1 teaspoon light brown sugar
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2 tablespoons rice vinegar
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1 quart water
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Ice cubes
Directions
Here’s a delicious vegetarian drink recipe inspired by Chinese cuisine, specifically the Sichuan province of China:
Ingredients:
– 1 cup fresh ginger, peeled and thinly sliced (about 2-3 medium-sized gingers)
– 4 scallions, green parts only, thinly sliced
– 2 tablespoons Sichuan chili oil or other spicy chili oil
– 1 teaspoon light brown sugar
– 2 tablespoons rice vinegar
– 1 quart water
– Ice cubes
Instructions:
1. In a large saucepan or pot, combine all the ingredients except for the ice cubes and water. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for about 5 minutes until the ginger and scallions are tender.
3. Strain the solids from the liquid using a fine mesh strainer or cheesecloth into another bowl. Reserve both the liquid and the solids.
4. Let the liquid cool down completely while still covered with the solids. This will help infuse the flavors.
5. Once cooled, pour the liquid back through the strained solids again to remove any remaining pulp or fiber. Discard the solids this time.
6. Pour the liquid into a pitcher filled with ice cubes.
7. Add the reserved ginger and scallion solids to the pitcher.
8. Serve immediately or refrigerate up to one day ahead of time. The longer it sits, the more the flavors will meld together.
This refreshing drink is perfect for hot summer days and embodies the bold and complex flavors of Sichuan cuisine. Enjoy!
Steps
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1
Done
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In a large saucepan or pot, combine all the ingredients except for the ice cubes and water. Bring to a boil over high heat. |
|
2
Done
|
Reduce the heat to low and simmer for about 5 minutes until the ginger and scallions are tender. |
|
3
Done
|
Strain the solids from the liquid using a fine mesh strainer or cheesecloth into another bowl. Reserve both the liquid and the solids. |
|
4
Done
|
Let the liquid cool down completely while still covered with the solids. This will help infuse the flavors. |
|
5
Done
|
Once cooled, pour the liquid back through the strained solids again to remove any remaining pulp or fiber. Discard the solids this time. |
|
6
Done
|
Pour the liquid into a pitcher filled with ice cubes. |
|
7
Done
|
Add the reserved ginger and scallion solids to the pitcher. |
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8
Done
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Serve immediately or refrigerate up to one day ahead of time. The longer it sits, the more the flavors will meld together. |
