Là Jiāo Jiàng is a delicious Chinese spicy chili sauce that puts a wow into all of your Chinese recipes that need a little kick.
Are you feeling saucy tonight? Getting ready to have a little fun this weekend?
I know just the culinary cure to add a little zest, zing and warmth into your menu's with a little homemade spicy black bean paste or homemade Chinese chili garlic paste (Là Jiāo Jiàng).
My hungry teenagers love spicy food and we practically go though a jar of chili garlic sauce every week. I know it may seem excessive but they also go through mass amounts of food, so I guess that figure is all relative.
I started to evaluate our usage and our profit margins of making this sauce at home. I don't know the cost of chilies where you live, but it is super cheap in Hong Kong, and much better alternative then buying a jar of chili garlic paste every week.
However, the real reason why I decided to start making my own spicy black bean sauce and chili garlic sauce at home is reading the additives on the back label of the sauce.
The first offender on the list was "wheat". Oh, lucky me, I'm gluten intolerant. Then the second item on the ingredient was sugar, I ask why? Then of course some flavor enhancers, sulfites and some weird things I cannot pronounce but I am sure it should not be in our food.
I really am a huge fan of Lee Kum Lee products, but just don't want the additives, so I looked at the back of the ingredient list on the jars to see what items I would be using and not be using in Healthy World Cuisine. I did not have a recipe to follow, just the ingredients in Bam's test Kitchen. I tried many versions, several different times, and several different ways to get the end result I liked. Below is a picture of fermented black beans with garlic.
Wow!!! Wee!!! My sinuses are so clear now!!!!! Now a little word to the wise on this whole procedure, ventilate, ventilate and make sure you ventilate your kitchen when making these little sauces. After chopping the chilies, do not touch your face, eyes or use the bathroom until you wash your hands super well. You have to just trust me on this as I might blush if I have to go on to explain this in detail.
In the end, I decided to make two different kinds of Chili sauce as the first few ingredients and cooking process is identical. I made a basic chili garlic sauce and a spicy black bean sauce. During the experimentation process, I cooked one of my chili garlic sauces about 20 minutes until a nice "jungle colored red".
The other basic garlic chili sauce was supposed to come off at the same time but I was slightly distracted and the color changed from a "jungle red" to a more "dark burgundy red". A great happy accident as the chilies almost caramelize and slightly sweeten naturally and my boys quite liked this version. Photo below is a picture of the spicy black bean sauce.
Do you want added flavor in your dishes, but do not like the heat, then feel free to switch this recipe up using some sweet red bell peppers. I like a tiny bit of spice but not like it too hot so feel. So free to play around with the types of chilies and bell peppers to get just the right amount of heat you prefer. You could make these sauces anywhere from sweet and tangy all the way up to inferno hot. Have fun with it and let me know how it goes.
Recipes that are delicious with Là Jiāo Jiàng
Garlic Chili Stir Fried Lotus Root
Spicy Pork and Bamboo Stir Fry
If you are a real chili head, you are going to love our Homemade Sichuan Garlic Chili Oil
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Là Jiāo Jiàng
Ingredients
- 1 tablespoon oil
( I used canola oil and you may have to add some additional during the cooking process to prevent sticking) - 5 cloves garlic
peeled and minced - ½ onion
peeled and minced - 8 oz chili peppers ( I used an assortment of types such as bird chilis, Chinese Kung Pao)
- 1 tablespoon rice wine
(shao xing) or cooking sherry - 2 teaspoon rice vinegar
- ½ teaspoon salt
or to taste - 2 packets splenda or 1 tablespoon of sugar
- ⅓ cup fermented black soy beans chopped (wash them well first)- optional
Instructions
- Open up the windows and ventilate the kitchen - VERY IMPORTANT!Wear Gloves!
- Remove stems from chili peppers and chop into pieces (leaving the seeds) and place into the food processor with a little oil about a teaspoon just to get it moving. (dont add water as then you have to cook off the moisture later) The goal is a finely chopped pepper. If you do not have a food processor, you can chop by hand. Feel free to mix up the type of chili peppers to get your desired heat. If you want it slightly sweet and tangy then add bell peppers. If you want more heat use more Thai Bird chilies.
- Heat 2 teaspoons of oil in frying pan and add the onions and garlic and cook until translucent and aromatic, add your chili peppers and cook for about one minute. Reduce heat to a low medium heat.
- Add rice wine, rice vinegar, sugar or sugar alternative and salt to taste and continue to cook very slowly over low heat and stir gently over the next 20-30 minutes or until your your chillies are a beautiful deep jungle red color. You may have to another teaspoon of oil during the cooking process as the water cooks off to prevent sticking. Just cook it low and slow.
- If you want to make spicy black bean chili sauce then add your chopped fermented black soy beans along with the other ingredients listed in step 4.
- The length of time for cooking depends on you stove top, just keep stirring until the color is a deep red and no remaining moisture.
- Let your Chili garlic sauce and/or your spicy black bean sauce cool. Transfer chili sauces to a sealed tupperware, place in refrigerator and use within 3 weeks. Alternatively if you are into that whole canning thing you could sterilize canning jars, add chili sauces, top with oil and seal for longer shelf life.
Notes
Nutrition
Raul says
Is this the condiment I see on the table in Chinese REstaurants?
{Main St. Cuisine} says
My husband loves his garlic chili sauce! I bet he'd be impressed (and my mother-in-law too) if I attempted to make my own. He stirs it into soy suce to dip his pan-fried dumplings into. 🙂
Healthy World Cuisine says
They would be very impressed if you made this for them. You will have to go to an asian market for the chilies.
Yi @ Yi Resevation says
I am SO jealous of you now because I have tried to find this kind of chili in NYC for the longest time and still have no luck. This chili sauce speaks to me since I was from Sichuan and I suspect I can add it to any dish I eat haha.
If you don't mind I am wondering which part of HK you current live in? The view you have is amazing!!!
Healthy World Cuisine says
Nihao Yi. I am disappointed to hear you cant find these types of chili in NYC, not even in little China Town..? Thank goodness for LEE Kum Lee to keep you stocked with sauces. La Jiao Jiang is great in so many different dishes and especially ones from the Sichuan province. Maybe during your next trip home at least you can gather some great dried chillies to make some delicious chili oil. My boys love these kind of dishes. They like it hot but flavorful as well. We currently live in Pok fu Lam near HKU University. Zai jian, BAM
Tonette Joyce says
WOW...I bet it's a bit hot for me, but my husband would go for it.It is BEAUTIFUL!
Healthy World Cuisine says
Yes this one will clear your sinus passages. If you want to go for flavor with out all the spice, I have tried it making with red bell peppers and it is lovely and I put this on pasta-delicious.
Tonette Joyce says
Now,I may just indulge myself,(and let Husband and #2 son have it hot!
Healthy World Cuisine says
Hello Joyce, if you make L Jiao Jiang with Thai bird chilies it will be very hot. However, feel free to change up the types of more milder chilies or even red bell peppers as it is really good when you diversify the flavors.
Tonette Joyce says
I won't be going, but I may well try making it milder myself.(and , by the way,I am "Tonette"; "Joyce " is my last name.)
Healthy World Cuisine says
Your first name is beautiful. I also made it milder for myself. I love spicy foods but sometimes spicy foods do not love me back. Take care, BAM
bentodays says
Looks good! Love how it goes with so many dishes and best of all it does not have the additives found in store bought ones!
Healthy World Cuisine says
Do you like spicy dishes? My teenagers live on it and I can't seem to keep our house stocked. I think Lee Kum Lee had to start a third shift just to meet up with the new demand of my teenagers.
chef mimi says
Wow! Fabulous!!! I cannot wait to make these!!! Thanks, Barbara!
Healthy World Cuisine says
Hello Barbara, Glad you up to trying some new things. Really been enjoying your site as you really have many new international cuisines.
dianeskitchentable says
Wow! That's a lot of chilis, I can see why you're sinuses are clear. My husband likes spicy and claims things like wasabi help his sinuses but all I can see are tears in his eyes. Reminds me of when he went on a trip & grabbed my tube of Capsaicin cream & tossed it in his shaving bag. He called me that night -"What the hell kind of toothpaste did you buy?" Huh? He brushed his teeth with the arthritis cream which is made with chili pepper juice & of course rinsing your mouth with water only adds to the fire. Lesson being - don't touch my stuff.
Healthy World Cuisine says
Diane, Thanks so much for the laugh. I so needed that. It served him right!!!! Wishing you a super week. BAM
Mich Piece of Cake says
This is a lovely paste. So much better than buying the commercial stuff.
Francesca says
The chili sauce looks great. That red is so vibrant! By the way, the view from your balcony is breathtaking. I'm sure you enjoy every minute of it.
Have a wonderful week, BAM
Healthy World Cuisine says
Thank you Francesca, we do enjoy every minute of our million dollar view. We are especially enjoying it now as it is very comfortable outside and not yet hot. By April we will be stuck inside and need aircon to tolerate the heat.
Lilly Sue says
WOW, this looks awesome BAM! I want to make this!! 🙂 I love spice!!
Healthy World Cuisine says
Thanks Lilly. This paste has some punch to it, so make sure you have one of your brews near... Take care, BAM
tableofcolors says
Your sauces look wonderful! I too agree that it pays to take the extra step to decrease the exposure to preservatives and other unhealthy ingredients that the food industry often stick into ready-to-use products. And plus there is the added benefit...that homemade usually tastes so much better as well!
Healthy World Cuisine says
Thank you for your nice comment. I think that we all think about this time to time but when you have food allergies you become more aware of looking at the ingredient list of your items. Our moms were always right you are more healthy by shopping in the exterior isles of your grocery marts and staying away from the processed foods. Happy cooking to you. BAM
petit4chocolatier says
I love your sauces! Your teenagers are super lucky! Your pictures of the chilies are explosive. I definitely can feel your sinuses and my sinuses clearing 🙂
Healthy World Cuisine says
If you were 6000 miles downwind in the States I am sure you were affected. Everyone was saying there was kind of sandstorm or something in Asia...maybe not.. that was probably me and my chillies. LOL
ChgoJohn says
Occasionally I'll have similar discussions with friends when they ask why I make some of the things I do. My response is always the same: who needs the additives and preservatives? I'll gladly deal with their shortened shelf-life because my own personal "shelf-life" can surely benefit. And thanks, BAM, for the caution regarding ventilating the room. If I'm to try these sauces, I'll have to wait until Summer when I can open up the windows. I have to be very cognizant of any fumes that may impact Lucy, my parrot. I've not read anything specifically mentioning chili sauces but this is an area where it is definitely better to be safe than sorry. Even so, I'm anxious to give this a whirl. A jar of home-made chili sauce would be great in a holiday gift basket.
Healthy World Cuisine says
I feel well preserved as it is and dont need any more help...LOL...If I lived in the States or in a region still in winter I would hold off until the summer months as this is when the farmers markets are in full swing and you are in the canning groove. Lucy your parrot will love you for your decision to hold off and ventilate. Can she talk? If so, you best wait until you can open a window or two or she might desire to share her thoughts with you... My next mission is to find some canning jars and seals in HK... still on a mission. Take Care, BAM
rsmacaalay says
Kapow! Thats what you call a chilli and I love that.
Healthy World Cuisine says
Kapow.. is right this one certainly adds a little punch to your dishes
Eha says
I can't believe my luck! Yesterday I found a very clear lesson on how to make and keep garlic ginger paste on another blog and today you have printed this marvellous one for garlic-chilli sauce. Like my food pretty hot, am not gluten inyolerant and have pots and pots of chillies ready to pick in the garden! Now just have to lock the door, take the phone off the hook and get busy 🙂 ! ON ANOTHER NOTE: Have you ever heard or seen a Chinese food series called 'A bite of China' on HK TV? We are in our 4th week [SBS2, Sat nights for any Oz readers] - it is in Mandarin with perfect sub-titling and possibly the best show on how Chinese basics [fish, hams, sausages etc] are made using centuries' old recipes! Absolutely fascinating!
Healthy World Cuisine says
I bet it is peak harvest season in Australia now. Good for you. I really need to take note to see if I can find this station to watch the "A bite of China" series sounds great as I love learning the old methods for cooking. I currently have my subtitles set for simplified Chinese so I am certain that will help clear everything up...LOL