Sichuan Style Naan Bread | Homemade Guo Kui

Name: Sichuan Style Naan Bread | Homemade Guo Kui
Prep time: 25 min
Cook time: 2 hr 30 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: For the flatbread:; 1 tsp. Dry yeast; 1/4 tsp. Salt; 1 cup Water; 4 cup Flour; For the boiled beef:; 2 qt. Water; 4 lb. Beef shank; 1 tsp. Sichuan peppercorn; 3 Large Star anise; 2 Bay leaf; 2 Stalks Cinnamon; 1 tsp. Salt; 1/2 tbsp. Shaoxing wine; 1 Stalk Green onions, cut into 1/2 inch pieces.; 3 Slices Ginger, sliced; For the fillings; 1 lb. Cooked beef shank; 1 tbsp. Light soy sauce; 1/2 tsp. Sugar; 1 tsp. Sesame oil; 1/4 tsp. Salt; 1 tsp. Sichuan pepper oil; 1/2 tbsp. Chili oil; Cilantro, finely chopped; Green onion, chopped; 5 oz. Celtuce; 1/4 tsp. Salt, for the celtuce; 1 Medium Carrot; 2 Stalks Green onion

Chef Chen Yichun

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Sichuan Style Naan Bread | Homemade Guo Kui

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A classic Sichuan recipe that has a full umami flavor from the braised beef shanks and spices plus a homemade flatbread. Flatbread originates in ancient Egypt, it is commonly eaten just like a burger. You could say that it is some sort of the origins of the hamburgers that we know today. This recipe has a lot of work to do however, the result is a delicious dish.

Recipe

PRE TIME: 25 min

COOKING TIME: 2 hr 30 min

TOTAL TIME: 2 hr 55 min

8 SERVING

Ingredients:

For the flatbread:
1 tsp. Dry yeast
1/4 tsp. Salt
1 cup Water
4 cup Flour
For the boiled beef:
2 qt. Water
4 lb. Beef shank
1 tsp. Sichuan peppercorn
3 Large Star anise
2 Bay leaf
2 Stalks Cinnamon
1 tsp. Salt
1/2 tbsp. Shaoxing wine
1 Stalk Green onions, cut into 1/2 inch pieces.
3 Slices Ginger, sliced
For the fillings
1 lb. Cooked beef shank
1 tbsp. Light soy sauce
1/2 tsp. Sugar
1 tsp. Sesame oil
1/4 tsp. Salt
1 tsp. Sichuan pepper oil
1/2 tbsp. Chili oil
Cilantro, finely chopped
Green onion, chopped
5 oz. Celtuce
1/4 tsp. Salt, for the celtuce
1 Medium Carrot
2 Stalks Green onion
1 oz. Mung bean vermicelli
1/2 tsp. Sugar
1/2 tbsp. Light soy sauce
1 tbsp. Sweet black rice vinegar
1 tbsp. Sesame oil
1 tbsp. Chili oil

Directions:

Mix instant dry yeast, ¼ tsp salt, and a cup of water in a bowl. Let it bloom for 15 minutes.

Meanwhile, make a well in the center of the flour and slowly pour the bloomed yeast; while slowly mixing with the flour.

Mix well until forms a rough dough. Knead the dough for 12 minutes.

Form into a ball and covered with a damped towel. Let it rise for 20 minutes.

Place 2 quarts of water, beef shank, Sichuan peppercorns, star anise, cinnamon, bay leaf, Shaoxing wine, a third of the chopped green onions, and ginger slices in a pot.