Chinese Szechun Chicken
I have been very busy for the previous couple of weeks together with the Chinese New Year. It seems as even though I did far more cooking in the course of the previous two weeks than the previous two months. I made this dish the other day and my household truly liked it even my daughter who normally is not going to consume spicy food, ate this right up! Even so, I have to add that I did tone the heat down. Hope every person enjoys this
4 boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup normal soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I employed 1/2 cup because
Taiwanese chicken broth is very 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)
3 to 12 dried Chinese red pepper pods**
1 medium-size green bell pepper, diced or
thinly-sliced crescent shape
About two tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, obviously, is where the heat comes from. I ONLY utilized three because my daughter does not like spicy meals. With 3 pods, there is going to be a slight volume of heat, but not a lot that little 'uns like my daughter will not consume it. If you want the heat, use all 12 dried red pepper pods!
About 5 to six hours ahead of cooking time, cut 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. Spot meat in refrigerator till prepared to work with.
About 1 hour, or earlier should you prefer, mix sauce ingredients which includes every thing except bell peppers, dried red peppers, cornstarch and water. Mix effectively and set aside.
When prepared to cook chicken, heat wok till it smokes, reduce heat and place somewhat oil in wok. It'll heat quite speedily. Place 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 get rid of from wok.
Next, clean wok and reheat it. Add just a bit oil and heat. Soon 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 before adding sauce components. 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 have been very busy for the previous couple of weeks together with the Chinese New Year. It seems as even though I did far more cooking in the course of the previous two weeks than the previous two months. I made this dish the other day and my household truly liked it even my daughter who normally is not going to consume spicy food, ate this right up! Even so, I have to add that I did tone the heat down. Hope every person enjoys this
4 boneless chicken breast halves
3/4 cup LOW SODIUM chicken broth
1/4 cup light soy sauce
1/4 cup normal soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I employed 1/2 cup because
Taiwanese chicken broth is very 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)
3 to 12 dried Chinese red pepper pods**
1 medium-size green bell pepper, diced or
thinly-sliced crescent shape
About two tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, obviously, is where the heat comes from. I ONLY utilized three because my daughter does not like spicy meals. With 3 pods, there is going to be a slight volume of heat, but not a lot that little 'uns like my daughter will not consume it. If you want the heat, use all 12 dried red pepper pods!
About 5 to six hours ahead of cooking time, cut 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. Spot meat in refrigerator till prepared to work with.
About 1 hour, or earlier should you prefer, mix sauce ingredients which includes every thing except bell peppers, dried red peppers, cornstarch and water. Mix effectively and set aside.
When prepared to cook chicken, heat wok till it smokes, reduce heat and place somewhat oil in wok. It'll heat quite speedily. Place 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 get rid of from wok.
Next, clean wok and reheat it. Add just a bit oil and heat. Soon 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 before adding sauce components. 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.
About the Author:
When there is a longing for much more helpful information on the simple bbq chicken recipe and best grilled chicken recipe, please browse our web-site www.grilledchickenrecipes.net today.
