Potatoes may not be the first ingredient that comes to mind when you think of Chinese food, but in the northern provinces it's not uncommon to see a cold potato dish such as this served as part of a meal. Ginger, chilli and sesame add fragrance and flavour, while Chinkiang vinegar brings requisite piquancy to the table. The potato is cooked very quickly so it still retains a little crunch. You may never look at potato salad the same way again.
- 3 large waxy potatoes, such as Desiree
- 1 tbsp each peanut oil and sesame oil
- 2 tbsp julienned ginger
- 2 garlic cloves, finely chopped
- 2 small red chillies, finely chopped
- 1½ tbsp soy sauce
- 50 ml Chinkiang vinegar (see note)
- 1 tbsp chicken stock
- To serve: thinly sliced spring onion
- 1Cut potatoes into julienne on a mandolin, placing them in a bowl of cold water as you go to prevent them going brown. Set aside to soak to remove starch (30 minutes).
- 2Meanwhile, heat oils in a wok or frying pan over medium-high heat until shimmering, add ginger, garlic and chilli and stir-fry until fragrant (1 minute). Remove from heat, set aside to cool slightly, then add soy sauce and half the vinegar and set aside.
- 3Drain potato, rinse, then add to a saucepan of boiling salted water over medium-high heat, bring back to the boil, then cook for 1 minute. Drain well, transfer to a large bowl, add stock and remaining vinegar and stir to coat well. Set aside to cool, then transfer to serving bowls. Drizzle with ginger-chili dressing, scatter with spring onion and serve.
Note Chinkiang vinegar, a Chinese black rice vinegar, is available from Asian grocers.