Chinese Szechun Chicken
I've been quite busy for the past couple of weeks with all the Chinese New Year. It seems as though I did much more cooking during the previous two weeks than the previous two months. I created this dish the other day and my loved ones actually liked it even my daughter who typically won't eat spicy food, ate this proper up! Nonetheless, I have to add that I did tone the heat down. Hope every person enjoys this
four boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup typical soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water according to how
salty chicken broth is (I used 1/2 cup simply because
Taiwanese chicken broth is quite salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
2 teaspoons garlic, minced (I employed 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 exactly where the heat comes from. I ONLY employed 3 because my daughter does not like spicy food. With 3 pods, there will be a slight amount of heat, but not a lot that tiny 'uns like my daughter will not consume it. If you need the heat, use all 12 dried red pepper pods!
About five to 6 hours prior to cooking time, reduce chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator till prepared to utilize.
About 1 hour, or earlier should you prefer, mix sauce components which consists of almost everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
When ready to cook chicken, heat wok till it smokes, lessen heat and place a little oil in wok. It is going to heat extremely quickly. Spot chicken in wok and stir-fry. When it really is about halfway completed, douse chicken having a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and eliminate from wok.
Subsequent, clean wok and reheat it. Add just just a little oil and heat. After oil has heated, add a clove of garlic (does not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds just before adding sauce ingredients. Following 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 quite busy for the past couple of weeks with all the Chinese New Year. It seems as though I did much more cooking during the previous two weeks than the previous two months. I created this dish the other day and my loved ones actually liked it even my daughter who typically won't eat spicy food, ate this proper up! Nonetheless, I have to add that I did tone the heat down. Hope every person enjoys this
four boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup typical soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water according to how
salty chicken broth is (I used 1/2 cup simply because
Taiwanese chicken broth is quite salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
2 teaspoons garlic, minced (I employed 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 exactly where the heat comes from. I ONLY employed 3 because my daughter does not like spicy food. With 3 pods, there will be a slight amount of heat, but not a lot that tiny 'uns like my daughter will not consume it. If you need the heat, use all 12 dried red pepper pods!
About five to 6 hours prior to cooking time, reduce chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator till prepared to utilize.
About 1 hour, or earlier should you prefer, mix sauce components which consists of almost everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
When ready to cook chicken, heat wok till it smokes, lessen heat and place a little oil in wok. It is going to heat extremely quickly. Spot chicken in wok and stir-fry. When it really is about halfway completed, douse chicken having a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and eliminate from wok.
Subsequent, clean wok and reheat it. Add just just a little oil and heat. After oil has heated, add a clove of garlic (does not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds just before adding sauce ingredients. Following 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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