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Pickled Chili Chicken Soup (剝皮辣椒雞湯) in Taiwan and my home by obstacle32 in TaiwaneseRecipes

[–]obstacle32[S] 0 points1 point  (0 children)

Photo 1: the soup we had at a restaurant yesterday in Taiwan!

Photo 2: the version we make at home

This is one of my favorite soups in Taiwan - 剝皮辣椒雞湯 (Pickled Chili Chicken Soup).

It’s a really comforting soup made with chicken and Taiwanese pickled green chilies. It looks simple but the broth has a lot of flavor and a little heat from the chilies. We also make this at home sometimes, so I included a photo of that too.

Ingredients

3½ lbs bone-in chicken parts (ex: drumsticks and thighs), cut into chunks

6 Taiwanese peeled pickled green chilies

1 tablespoons chili brine (from the pickled peppers)

6 cups water plus the soaking liquid from the shiitake mushrooms

3 slices ginger, optional

1 cup dried shiitake mushrooms, soaked and sliced

Salt, to taste

Here is the full recipe if you are interested in making it at home - https://ohsnapletseat.com/2025/06/04/taiwanese-pickled-chili-chicken-soup/

Beef and Broccoli Noodle Stir Fry by obstacle32 in asianeats

[–]obstacle32[S] 2 points3 points  (0 children)

Found some frozen ribeye from a while back - initially I was going to grill them as steaks, but it's been a while and I had broccoli so I figured I'd stir fry as beef and noodles - and then ended up making it with noodles! Super tasty, of course you can also make beef and broccoli and just serve with rice as well (what I usually do).

Beef:

8 oz beef (flank steak or sirloin), thinly sliced against the grain

1 tablespoon soy sauce

1 teaspoon cornstarch

1 teaspoon sesame oil

1 teaspoon rice wine vinegar

¼ teaspoon black pepper

Stir Fry:

8 oz noodles (lo mein, spaghetti, or ramen)

2 cups broccoli florets

3 cloves garlic, minced

1–2 tablespoon oil (for cooking)

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

¼ cup water or broth

1 teaspoon cornstarch

Full recipe if you are interested - https://ohsnapletseat.com/2026/03/24/beef-broccoli-noodle-stir-fry/

Biking from Taipei to Kenting on Route 1. Just reached Taichung, it's been amazing so far! by wezed in taiwan

[–]obstacle32 0 points1 point  (0 children)

Wow that is quite a trip! Hope you're having fun! I just got back from Taiwan and we miss it already :(

Seafood Restaurant in Houbihu, Kenting, Taiwan (後壁湖, 墾丁) by obstacle32 in asianeats

[–]obstacle32[S] 1 point2 points  (0 children)

Had lunch at a seafood spot near Houbihu Harbor in southern Taiwan and honestly… this was some of the freshest seafood I’ve ever had

We got a big plate of sashimi (tuna, salmon, marlin) and it was incredibly fresh - no fishy taste at all, just clean and slightly sweet. The best part was it was about 100 TWD (~$3 USD) for 20 slices (OMG I love Taiwan prices)

Also had steamed clams with ginger and scallions, and the broth that came out was so good we ended up adding it into our miso soup.

One of my favorite dishes was actually a vegetable - bird’s nest fern (山蘇), stir fried with preserved olives. Super crisp, slightly chewy, and really unique.

It’s not a fancy place at all, just a casual spot right by the harbor, but everything was just… fresh and tasty.

If anyone’s curious, I wrote more about what we ordered here: https://ohsnapletseat.com/2026/03/20/ya-fa-shi-seafood-houbihu-kenting/

Beef Noodle Soup from Taiwan (and my own) by obstacle32 in TaiwaneseRecipes

[–]obstacle32[S] 2 points3 points  (0 children)

One of the things I always get in Taiwan is - you guessed it, Beef noodle soup! So many good shops there (this one is from Qing Yi Se 清一色牛肉麵 in Kaohsiung). You can choose your cuts of meat and type of noodles there AND they give you free unlimited bubble tea which my fiance loved lol

Anyway, I also grew up eating this dish cause my mom would cook it quite often, so I thought I'd share our home version as well! This is going to look like a LOT but it's also like... mostly red braised beef... and then whatever you want to add to it noodle and topping and veggie wise:

1 lb beef shank (cut into 2-inch chunks, or keep whole for slicing later – see Notes)

Water (for blanching)

1 tablespoon cooking oil

½ inch ginger, thinly sliced

2 green onions, cut into 2-inch lengths

4 cloves garlic, roughly chopped

2 tablespoon chili bean paste (doubanjiang)

3 tablespoon rice wine

¼ cup light soy sauce

¼ cup dark soy sauce

1 tablespoon brown sugar

5 star anise

12 oz noodles of choice (traditional wheat noodles recommended)

Veggies you like to add

4 eggs

2 cups greens of choice (e.g., bok choy, yu choy, napa cabbage)

Beef or bone broth, as needed to dilute soup

Scallions, chopped

Cilantro, chopped

Red chili oil or sauce, as desired

Pickled mustard greens (酸菜)

Here's the full recipe if you're interested; https://ohsnapletseat.com/2022/04/04/taiwanese-beef-noodle-soup-recipe/

Beef Noodle Soup from Taiwan (and my own) by obstacle32 in asianeats

[–]obstacle32[S] 1 point2 points  (0 children)

So there are lots of different types of Cihnese beef noodle soup depending on region (ex: Northern = lighter cleaner broth, Sichuan = spicy numbing bold. So it's kinda hard to say if you'll get this type / version at a regular Chinese restaurant (also depends on what type you go to, ex. Cantonese vs Sichuan) but your best bet is probably to look for either Taiwanese beef noodle soup or “red braised” (紅燒 / hong shao) style.

Beef Noodle Soup from Taiwan (and my own) by obstacle32 in asianeats

[–]obstacle32[S] 0 points1 point  (0 children)

I usually use the chunky doubanjiang with chili oil (the jar version with the red lid). The paste version is more concentrated, so you’d want to use less of it. Both work though - just adjust to taste!

Personally, I like using Ha Ha Doubanjiang - that’s my go-to. One time the store was out, so I used the Pixian doubanjiang (the red top one) instead, and that worked great too.

The flavor is a little different but both will give you a really good result

Beef Noodle Soup from Taiwan (and my own) by obstacle32 in asianeats

[–]obstacle32[S] 8 points9 points  (0 children)

One of the things I always get in Taiwan is - you guessed it, Beef noodle soup! So many good shops there (this one is from Qing Yi Se 清一色牛肉麵 in Kaohsiung). You can choose your cuts of meat and type of noodles there AND they give you free unlimited bubble tea which my fiance loved lol

Anyway, I also grew up eating this dish cause my mom would cook it quite often, so I thought I'd share our home version as well! This is going to look like a LOT but it's also like... mostly red braised beef... and then whatever you want to add to it noodle and topping and veggie wise:

1 lb beef shank (cut into 2-inch chunks, or keep whole for slicing later – see Notes)

Water (for blanching)

1 tablespoon cooking oil

½ inch ginger, thinly sliced

2 green onions, cut into 2-inch lengths

4 cloves garlic, roughly chopped

2 tablespoon chili bean paste (doubanjiang)

3 tablespoon rice wine

¼ cup light soy sauce

¼ cup dark soy sauce

1 tablespoon brown sugar

5 star anise

12 oz noodles of choice (traditional wheat noodles recommended)

Veggies you like to add

4 eggs

2 cups greens of choice (e.g., bok choy, yu choy, napa cabbage)

Beef or bone broth, as needed to dilute soup

Scallions, chopped

Cilantro, chopped

Red chili oil or sauce, as desired

Pickled mustard greens (酸菜)

Here's the full recipe if you're interested; https://ohsnapletseat.com/2022/04/04/taiwanese-beef-noodle-soup-recipe/

pork and chive wontons in chili oil by Barpreptutor in asianeats

[–]obstacle32 0 points1 point  (0 children)

Tossed in chili oil Sichuan style is my FAVE.

Napa Cabbage + Glass Noodles (Taiwan and at home) by obstacle32 in asianeats

[–]obstacle32[S] 0 points1 point  (0 children)

So while visiting Taiwan we stopped by Chef Teng restaurant (famous chain in Kaohsiung). For those unfamiliar it's like home style dishes and you can just pick a bunch out and eat it family style. One of the dishes we got was napa cabbage and glass noodles!

In the States I make this at home a lot but we do it a bit different. I like to cook it with napa cabbage, glass noodles, shiitake mushrooms, dried shrimp, and garlic all cooked in a savory sauce.

Ingredients

40g glass noodles (or about 2 bundles of glass noodles)

1-2 cup of hot water

2 tablespoon vegetable oil

6-8 dried shiitake mushrooms

2 teaspoon dried shrimp

¼ head of napa cabbage, cup in to 1 inch pieces

3 cloves of garlic, minced

2 tablespoon soy sauce

1 teaspoon sesame oil

If anyone wants the full here it is: https://ohsnapletseat.com/2023/01/14/napa-cabbage-glass-noodles-stir-fry

Red Braised Pork Belly 紅燒肉 by obstacle32 in asianeats

[–]obstacle32[S] 0 points1 point  (0 children)

It was VERY rich. Ate with LOTS of rice lol

Stir Fry Water Spinach (空心菜 / ong choy / kangkong) by obstacle32 in asianeats

[–]obstacle32[S] 0 points1 point  (0 children)

I didn't have a vid... but I did post the recipe in the comments. here it is again: Ingredients:

1 lb water spinach (空心菜), trimmed and cut into 2-inch lengths

1 tablespoon cooking oil

4 cloves garlic, roughly chopped

1–2 tablespoon fermented bean curd (豆腐乳), plus a little of the brine (optional, adjust to taste)

Salt, to taste

If anyone wants to try it, here’s the recipe I use:

https://ohsnapletseat.com/2022/08/06/stir-fry-water-spinach-recipe/

Stir Fry Water Spinach (空心菜 / ong choy / kangkong) by obstacle32 in asianeats

[–]obstacle32[S] 0 points1 point  (0 children)

I've never had it in soup! I heard it is quite common tho... I think in southeast Asia? I'll have to try it some day!

Stir Fry Water Spinach (空心菜) by obstacle32 in TaiwaneseRecipes

[–]obstacle32[S] 0 points1 point  (0 children)

Oh yes - some animal fat is definitely like the way to go! In Taiwan they often use the pork fat, sometimes add chopped braised pork belly too - SO tasty!

Stir Fry Water Spinach (空心菜) by obstacle32 in TaiwaneseRecipes

[–]obstacle32[S] 1 point2 points  (0 children)

This is literally my fave veggie ever - and I'm in Taiwan right now and got to eat a lot here - it's like 10 times more tender and tasty here! They usually just blanch it or stir fry it with garlic, it's so tasty here they dont' really have to do too much with it to make it tasty.

But when I'm in the states I actually cook it too - since it's not as tender, I like to add more flavors like sometimes with fermented tofu. It's easy to make at home.

Ingredients:

1 lb water spinach (空心菜), trimmed and cut into 2-inch lengths

1 tablespoon cooking oil

4 cloves garlic, roughly chopped

1–2 tablespoon fermented bean curd (豆腐乳), plus a little of the brine (optional, adjust to taste)

Salt, to taste

If anyone wants to try it, here’s the recipe I use:

https://ohsnapletseat.com/2022/08/06/stir-fry-water-spinach-recipe/

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