Chilli Chicken

Use the same weight; it is the same preparation without skin, so cook as directed.

Use the same weight; cut into even pieces and cook as directed. Check that no skin or bone is present.

Use the same weight; cut to the same size and simmer until just cooked. It is the same ingredient under a broader name.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use the same weight; use only the green parts, so the dish loses some of the white onion base.

Use 60% of the weight, finely sliced; stronger and sharper, so cook it down more.

Use the same weight; milder and best added late or as a garnish, not as a cooked base.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Use the same weight; stir in early. It is wetter and milder, so reduce other liquid slightly.

Crush or finely chop the same weight; fresher and sharper than ready crushed garlic.

Use one-third of the weight, mixed with a little water; stronger and less fresh-tasting.

Use the same weight. Mushroom soy is slightly sweeter and thicker, so add 1/4 tsp sugar per 1 tbsp and reduce other salt.

Use half the weight, mashed with a little water. It is thicker and saltier, so adjust salt and simmer 2 minutes longer.

Use the same weight; adjust after tasting because salt and heat vary by brand.

Use the same weight; it gives a deeper red colour and a slightly rounder heat.

Use about 30% of the paste weight, mix to a paste with water and fry briefly to remove rawness.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Use the same weight. Closest fermented rice flavour; if sweet, reduce by 10–20% and top up with water.

Use 25–30% of the weight, diluted with an equal volume of water or stock; add off the heat. Sharper and more acidic, less rounded.

Use the same weight with 1 tsp vinegar per 100 g; for savoury dishes only. Adds body but not the wine aroma.

Use the same weight and mash with a little garlic paste; it is saltier and deeper, so taste before adding salt.

Use the same weight, mash smooth with about one-quarter of its weight in garlic paste; adjust salt and oil.

No other close option; soy sauce with garlic is much thinner and will not coat the same way.