Hunan Liang Ban Zhe Er Gen

Zhe er gen — the pungent, crunchy root of the houttuynia plant — is one of the most distinctive and divisive ingredients in Hunan and southwest Chinese cooking. Raw and lightly dressed with chilli, vinegar, and masses of fresh herbs, it is eaten as a cold appetiser that awakens the palate with its sharp, fishy-earthy fragrance.

Serves: 4

Ingredients

• 300g (10 oz) zhe er gen (houttuynia root / fish mint root), washed and snapped into 5cm pieces
• 2 tbsp (30ml) Zhenjiang black rice vinegar
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) chilli oil
• 1 tsp (5g) caster sugar
• 2 cloves garlic, minced
• 4 dried red chillies, crumbled
• 3 spring onions, sliced
• 1 large handful fresh coriander, roughly torn
• 1 tsp (5ml) sesame oil
• Salt to taste

Instructions

1. Wash the zhe er gen roots thoroughly under cold running water and snap or cut into 5cm (2-inch) lengths. The snapping motion bruises the root slightly, helping it absorb the dressing.
2. In a small bowl, whisk together the black vinegar, soy sauce, chilli oil, sugar, sesame oil, and minced garlic until the sugar dissolves.
3. Combine the zhe er gen, spring onions, coriander, and crumbled dried chillies in a mixing bowl.
4. Pour the dressing over and toss thoroughly to coat every piece. Taste and adjust with salt or extra vinegar.
5. Allow to sit for 5-10 minutes before serving so the roots absorb the dressing. Serve as a cold appetiser.

Cook's Notes: Zhe er gen is available fresh or frozen at specialist Chinese and southeast Asian grocers. Its flavour is an acquired taste — soapy and herbal to newcomers, addictive to devotees. If unavailable, blanched lotus root makes a milder substitute. This dish is always served raw and cold, never cooked.