Homemade Hand-Washed Liangpi

Ingredients

• 500 g All-purpose flour (Ordinary flour used for steamed buns and noodles)
• 3 g Salt (for the dough)
• 300 g Water (for kneading) (Room-temperature water)
• 2 碗 Water (for the spiced broth) (The bowl capacity was not specified)
• Spices (For the spiced broth; the source does not specify the types or quantities)
• Cooking oil (for the broth) (The video says to use a generous amount to fry the shredded scallion until fragrant; quantity not specified)
• Scallion (for the broth) (Shred; fry until fragrant, then strain out)
• Chinese black vinegar (Pour it around the edge of the pan; quantity not specified)
• 3 圈 Light soy sauce (Measured as three swirls around the pan; volume cannot be converted)
• Salt (for the broth) (A little; quantity not specified)
• 1 勺 Chicken bouillon powder (Spoon size not specified)
• Chili powder (Gansu-style chili powder, fragrant but not hot; quantity not specified)
• Water (for the chili powder) (Sprinkle on a little to lightly moisten the chili powder)
• Spices (for the chili oil) (The spices removed from the spiced broth after cooking)
• Cooking oil (for the chili oil) (Heat and pour over the chili powder; quantity not specified)
• Garlic (Crush and mix with a little salt and water to make garlic water; quantity not specified)
• Salt (for the garlic water) (A tiny amount)
• Water (for the garlic water) (A little clean water)
• Sesame paste (Use ready-made sesame paste; two additional varieties are also prepared and can be combined to taste. Types and quantities not specified)
• Chicken breast (Slice thinly)
• Black pepper (For marinating the chicken breast; quantity not specified)
• Salt (for the chicken breast) (For marinating the chicken breast; quantity not specified)
• Baking soda (Optional, a little; the source says to add some if you have it at home)
• Cornstarch (For the chicken breast marinade; the video specifically emphasizes adding it, but gives no quantity)
• Scallion (for the chicken) (Add to boiling water with ginger to cook the chicken, then remove)
• Ginger (Add to boiling water with scallion to cook the chicken, then remove)
• Scallion (for mixing in) (Chop; the video says at the end that it can be omitted)
• Cilantro (Cut into sections; the video says it is essential)
• Cucumber (Julienne)
• Peanuts (Ready-made; can be chopped for the topping)
• Garlic chili sauce (Optional topping; a milder spicy option. Omit the chopped chili if you do not eat spicy food)
• Chopped chili sauce (Optional topping; use if you like spicy food)
• Lemon (Slice and use as a garnish when serving)
• Cooking oil (for brushing the liangpi plates) (Spray or brush onto the bottom of the small stainless-steel plate, the spare plate, and between layers of liangpi; quantity not specified)

Steps

1. 1

   Add the all-purpose flour, 3 g salt, and 300 g room-temperature water to a bowl. Stir with chopsticks until shaggy pieces of dough form.

2. 2

   Knead by hand until the dough comes together and no dry flour remains in the bowl; there is no need to knead until smooth. Cover and rest for about 30 minutes.

3. 3

   After resting, knead a few more times until the dough is smooth. Divide it into several pieces, place them one at a time in another bowl, and repeatedly wash the dough with room-temperature water. Change the water and continue washing until the gluten gathers into a cohesive mass and no longer falls apart. The source specifically mentions dividing it into four pieces.

4. 4

   Place the washed-out gluten in a steamer and steam until cooked; the source does not specify the cooking time or heat level.

5. 5

   Strain the washing water and let it stand until clearly separated into layers. Prepare the toppings and seasonings while it settles.

6. 6

   Make the broth: Add about two bowls of water and the spices to a pot. Once boiling, cook for 3 minutes, then strain out and reserve the spices.

7. 7

   In a separate pot, heat cooking oil and add the shredded scallion; fry until fragrant. You can shield the pan with a lid to protect yourself from splattering oil.

8. 8

   Pour the Chinese black vinegar around the edge of the pot, then add the strained spiced water. Add three swirls of light soy sauce, a little salt, and one spoonful of chicken bouillon powder. Bring to a boil, then turn off the heat and strain out the ginger strips, keeping the broth.

9. 9

   Make the chili oil: Put the chili powder in a heatproof bowl, sprinkle in a little water, and mix until slightly moist. This reduces the risk of the chili powder scorching when hot oil is poured over it.

10. 10

    Briefly reheat the spices removed from the spiced water, then pour hot cooking oil over them. While still hot, pour the oil into the chili powder and mix well. Take care to avoid burns from the hot oil.

11. 11

    Make the garlic water: Crush the garlic, add a little salt and a small amount of clean water, and mix well. Set aside.

12. 12

    Marinate the chicken breast: Thinly slice the chicken and add black pepper, salt, and cornstarch. If you have baking soda, add a little. Mix well and marinate for 10 minutes.

13. 13

    Bring water to a boil in a pot and add the scallion and ginger. Once the water boils, slide in the marinated chicken slices and cook until they change color and are cooked through. Remove the chicken, then pick out the scallion and ginger.

14. 14

    Cut the steamed gluten into pieces. Julienne the cucumber, chop the scallion and cilantro, and prepare the peanuts, sesame paste, garlic water, chili oil, and optional chopped chili sauce or garlic chili sauce.

15. 15

    Prepare the starch water: Carefully pour off the clear water on top, leaving the thicker starch sediment. When it becomes difficult to pour, use a spoon to remove the water. Do not drain it completely; leave a little water, then stir until smooth.

16. 16

    Spray or brush oil onto the bottom of a small stainless-steel plate. Ladle in a spoonful of the starch mixture and swirl the plate so the mixture evenly coats the bottom.

17. 17

    When placing the small plate in a pot of boiling water, hold it steady at first. While it is hot, swirl the plate again so the starch mixture spreads more evenly, then let go, cover the pot, and steam for about 40 seconds.

18. 18

    Prepare a bowl of cold water and a larger spare plate, and brush oil onto the spare plate. When the surface of the liangpi forms large bubbles and turns translucent, remove it from the pot. Put the small plate in the cold water to cool, then peel off the liangpi. Brush oil between each layer and stack them. The source notes that the small plate does not need to be washed between batches; using two pots at once can make the process more efficient.

19. 19

    Peel off the liangpi sheets one by one. Stack two or three sheets and cut them to your preferred width.

20. 20

    Toss the liangpi in a large bowl: Add about two spoonfuls of broth, one spoonful of garlic water, sesame paste, julienned cucumber, chicken breast, gluten, cilantro, and peanuts. The scallion can be omitted; the source says cilantro is essential. Add chili oil for fragrance, then add chopped chili sauce or garlic chili sauce to taste, and toss well.

21. 21

    Divide the tossed liangpi among serving dishes and garnish with lemon slices.

Notes

The video does not provide exact quantities for most seasonings, toppings, or oil; the amounts of sesame paste and broth described as “one spoonful” have also not been converted. The steaming time for the gluten, the amount of water needed to wash the dough, and the total number of liangpi sheets are not specified. Omit the chopped chili if you do not eat spicy food; the video suggests garlic chili sauce as a milder option.

Nutrition per serving

• Chinese
• Main dish
• Homemade liangpi
• Hand-washed noodles
• Steamed
• Adjustable heat
• Summer dish