Chinese Szechun Chicken
I've been very busy for the past couple of weeks with all the Chinese New Year. It seems as though I did more cooking for the duration of the previous two weeks than the past two months. I produced this dish the other day and my family truly liked it even my daughter who typically is not going to consume spicy food, ate this right up! Nonetheless, I need to add that I did tone the heat down. Hope everybody enjoys this
4 boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup standard soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I utilised 1/2 cup since
Taiwanese chicken broth is very salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
two teaspoons garlic, minced (I used garlic press)
three to 12 dried Chinese red pepper pods**
1 medium-size green bell pepper, diced or
thinly-sliced crescent shape
About 2 tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, naturally, is where the heat comes from. I ONLY used 3 since my daughter does not like spicy food. With 3 pods, there will likely be a slight level of heat, but not so much that tiny 'uns like my daughter won't eat it. If you'd like the heat, use all 12 dried red pepper pods!
About five to 6 hours prior to cooking time, cut chicken breast into bite-size chunks. Add about 1 to two tablespoons water to breast meat, followed by an equal quantity cornstarch. Gently massage cornstarch into breast meat. Spot meat in refrigerator till ready to utilize.
About 1 hour, or earlier in case you favor, mix sauce ingredients which includes every thing except bell peppers, dried red peppers, cornstarch and water. Mix nicely and set aside.
When ready to cook chicken, heat wok till it smokes, minimize heat and place just a little oil in wok. It is going to heat extremely speedily. Location chicken in wok and stir-fry. When it truly is about halfway carried out, douse chicken having a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
Subsequent, clean wok and reheat it. Add just somewhat oil and heat. Soon after oil has heated, add a clove of garlic (will not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds before adding sauce ingredients. Right after sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce begins to thicken, add chopped bell peppers. When sauce has thickened, add hot oil and stir until well-mixed. Lastly, return chicken to wok and mix with sauce.
Serve over white rice.
I've been very busy for the past couple of weeks with all the Chinese New Year. It seems as though I did more cooking for the duration of the previous two weeks than the past two months. I produced this dish the other day and my family truly liked it even my daughter who typically is not going to consume spicy food, ate this right up! Nonetheless, I need to add that I did tone the heat down. Hope everybody enjoys this
4 boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup standard soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I utilised 1/2 cup since
Taiwanese chicken broth is very salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
two teaspoons garlic, minced (I used garlic press)
three to 12 dried Chinese red pepper pods**
1 medium-size green bell pepper, diced or
thinly-sliced crescent shape
About 2 tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, naturally, is where the heat comes from. I ONLY used 3 since my daughter does not like spicy food. With 3 pods, there will likely be a slight level of heat, but not so much that tiny 'uns like my daughter won't eat it. If you'd like the heat, use all 12 dried red pepper pods!
About five to 6 hours prior to cooking time, cut chicken breast into bite-size chunks. Add about 1 to two tablespoons water to breast meat, followed by an equal quantity cornstarch. Gently massage cornstarch into breast meat. Spot meat in refrigerator till ready to utilize.
About 1 hour, or earlier in case you favor, mix sauce ingredients which includes every thing except bell peppers, dried red peppers, cornstarch and water. Mix nicely and set aside.
When ready to cook chicken, heat wok till it smokes, minimize heat and place just a little oil in wok. It is going to heat extremely speedily. Location chicken in wok and stir-fry. When it truly is about halfway carried out, douse chicken having a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
Subsequent, clean wok and reheat it. Add just somewhat oil and heat. Soon after oil has heated, add a clove of garlic (will not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds before adding sauce ingredients. Right after sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce begins to thicken, add chopped bell peppers. When sauce has thickened, add hot oil and stir until well-mixed. Lastly, return chicken to wok and mix with sauce.
Serve over white rice.
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