Chinese Szechun Chicken
I've been quite busy for the previous couple of weeks with the Chinese New Year. It appears as though I did much more cooking for the duration of the past two weeks than the past two months. I made this dish the other day and my family genuinely liked it even my daughter who typically is not going to consume spicy meals, ate this correct up! However, I have to add that I did tone the heat down. Hope everyone enjoys this
4 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 depending on how
salty chicken broth is (I utilised 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 used garlic press)
3 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, of course, is where the heat comes from. I ONLY utilized three simply because my daughter will not like spicy meals. With 3 pods, there will be a slight volume of heat, but not so much that tiny 'uns like my daughter will not eat it. If you would like the heat, use all 12 dried red pepper pods!
About 5 to six 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 until prepared to use.
About 1 hour, or earlier in case you choose, mix sauce components which involves everything except bell peppers, dried red peppers, cornstarch and water. Mix properly and set aside.
When prepared to cook chicken, heat wok until it smokes, decrease heat and spot just a little oil in wok. It will heat extremely speedily. Place chicken in wok and stir-fry. When it's about halfway carried out, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and take away from wok.
Subsequent, clean wok and reheat it. Add just a bit oil and heat. After oil has heated, add a clove of garlic (doesn't need to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds prior to adding sauce ingredients. Following sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce starts 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 previous couple of weeks with the Chinese New Year. It appears as though I did much more cooking for the duration of the past two weeks than the past two months. I made this dish the other day and my family genuinely liked it even my daughter who typically is not going to consume spicy meals, ate this correct up! However, I have to add that I did tone the heat down. Hope everyone enjoys this
4 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 depending on how
salty chicken broth is (I utilised 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 used garlic press)
3 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, of course, is where the heat comes from. I ONLY utilized three simply because my daughter will not like spicy meals. With 3 pods, there will be a slight volume of heat, but not so much that tiny 'uns like my daughter will not eat it. If you would like the heat, use all 12 dried red pepper pods!
About 5 to six 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 until prepared to use.
About 1 hour, or earlier in case you choose, mix sauce components which involves everything except bell peppers, dried red peppers, cornstarch and water. Mix properly and set aside.
When prepared to cook chicken, heat wok until it smokes, decrease heat and spot just a little oil in wok. It will heat extremely speedily. Place chicken in wok and stir-fry. When it's about halfway carried out, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and take away from wok.
Subsequent, clean wok and reheat it. Add just a bit oil and heat. After oil has heated, add a clove of garlic (doesn't need to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds prior to adding sauce ingredients. Following sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce starts 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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