Chinese Szechun Chicken
I have been fairly busy for the previous couple of weeks with the Chinese New Year. It appears as although 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 really liked it even my daughter who usually won't consume spicy meals, ate this correct up! However, I must 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 normal soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water based on how
salty chicken broth is (I utilised 1/2 cup due to the fact
Taiwanese chicken broth is quite salty)
1/4 teaspoon Chinese hot pepper sauce
two tablespoons brown sugar
1 teaspoon ginger, finely minced
two 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 utilized 3 because my daughter does not like spicy food. With three pods, there will be a slight quantity of heat, but not a lot that little 'uns like my daughter will not eat it. If you need the heat, use all 12 dried red pepper pods!
About 5 to six hours ahead of cooking time, reduce chicken breast into bite-size chunks. Add about 1 to two tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator until ready to use.
About 1 hour, or earlier should you choose, mix sauce ingredients which consists of almost everything except bell peppers, dried red peppers, cornstarch and water. Mix nicely and set aside.
When ready to cook chicken, heat wok till it smokes, lessen heat and spot somewhat oil in wok. It will heat quite speedily. Place chicken in wok and stir-fry. When it's 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 a bit oil and heat. Right after oil has heated, add a clove of garlic (doesn't have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds prior to adding sauce components. Right after 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 till well-mixed. Lastly, return chicken to wok and mix with sauce.
Serve over white rice.
I have been fairly busy for the previous couple of weeks with the Chinese New Year. It appears as although 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 really liked it even my daughter who usually won't consume spicy meals, ate this correct up! However, I must 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 normal soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water based on how
salty chicken broth is (I utilised 1/2 cup due to the fact
Taiwanese chicken broth is quite salty)
1/4 teaspoon Chinese hot pepper sauce
two tablespoons brown sugar
1 teaspoon ginger, finely minced
two 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 utilized 3 because my daughter does not like spicy food. With three pods, there will be a slight quantity of heat, but not a lot that little 'uns like my daughter will not eat it. If you need the heat, use all 12 dried red pepper pods!
About 5 to six hours ahead of cooking time, reduce chicken breast into bite-size chunks. Add about 1 to two tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator until ready to use.
About 1 hour, or earlier should you choose, mix sauce ingredients which consists of almost everything except bell peppers, dried red peppers, cornstarch and water. Mix nicely and set aside.
When ready to cook chicken, heat wok till it smokes, lessen heat and spot somewhat oil in wok. It will heat quite speedily. Place chicken in wok and stir-fry. When it's 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 a bit oil and heat. Right after oil has heated, add a clove of garlic (doesn't have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds prior to adding sauce components. Right after 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 till well-mixed. Lastly, return chicken to wok and mix with sauce.
Serve over white rice.
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