Szechuan Chicken breast
Dear Recipe Goldmine Chinese Food Fans,
There are many variations of this recipe. Here is among the far better ones I occasionally make. Please note that this really is not kung pao chicken which normally makes use of Szechuan peppercorns along with the chicken is stir-fried as an alternative to fried. Also, not all Szechuan chicken dishes used fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 whole boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white three tablespoons water
Sauce two tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) 3 tablespoons oyster sauce 3 tablespoons light (colour) soy sauce* 3 tablespoons LOW SODIUM regular soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry 6 to 12, or a lot more, dried Szechuan peppers, depending on how hot you like your food* 2 garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green part only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil 2 teaspoons cornstarch mixed with equal amount of water (used to thicken sauce) 1 1/2 tablespoons sizzling hot oil (employed to give sauce clear, glossy look)
* Substitute with regular if light not offered
**I use six due to the fact my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 entire egg, plus a single egg yolk 1 cup water
A minimum of 5 hours ahead of you cook this dish, cut your complete chicken breast CROSSWISE into thin slightly-thicker-than-domino strips. Sprinkle salt and garlic powder evenly over chicken strips. Next, add water followed by cornstarch. Gently massage chicken strips for 2-3 minutes till chicken strips are covered with very thin white film. Add egg white and mix in with fingers for one particular minute or so. Set in fridge. Egg white and cornstarch together with water will make meat extremely tender.
If you are ready to start cooking, mix collectively soy sauces, oyster sauce and chicken broth. You could must add about 1/4 cup water, or a tiny far more, depending on how how salty your soy sauces are. Make sure to TASTE FOR SALTINESS.
Heat about 3 to four inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and entire egg. Take away your chicken strips from fridge. Location chicken in egg wash. After you have carried out this, coat chicken strips with cornstarch. Set aside for a couple of minutes to allow breading to dry (essential step in making sure cornstarch adheres to meat in the course of frying cycle).
Drop chicken strips into hot oil and fry for about two minutes. Usually do not fry much longer than this or meat will be dry. Remove chicken from oil and set on paper towel-covered plate. Subsequent, heat two tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you are going to really feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, enable to simmer to get a minute or so just before adding cornstarch mixed with water and decreasing heat. Sauce will commence to thicken fairly rapidly, for the duration of which point you are able to add the sizzling hot oil utilized to fry chicken.
The last methods involve quickly returning chicken back to wok and mixing it with sauce. Subsequent, add minced green onion and stir speedily prior to adding peanuts (optional). Drizzle sesame oil more than sauce, quickly stir and eliminate mixture from wok.
Serve more than white rice.
Dear Recipe Goldmine Chinese Food Fans,
There are many variations of this recipe. Here is among the far better ones I occasionally make. Please note that this really is not kung pao chicken which normally makes use of Szechuan peppercorns along with the chicken is stir-fried as an alternative to fried. Also, not all Szechuan chicken dishes used fried chicken. Hope you enjoy this.
Regards,
Cookin' Dad
1 whole boneless chicken breast 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons cornstarch 1 egg white three tablespoons water
Sauce two tablespoons vegetable oil (to fry garlic, dried Szechuan peppers and ginger) 3 tablespoons oyster sauce 3 tablespoons light (colour) soy sauce* 3 tablespoons LOW SODIUM regular soy sauce 1/2 cup LOW SODIUM chicken broth 1 tablespoon dry white wine or sherry 6 to 12, or a lot more, dried Szechuan peppers, depending on how hot you like your food* 2 garlic cloves, minced 1/4 teaspoon ginger, minced three tablespoons minced green onions (green part only) 1/4 cup dry roasted peanuts (approximation, optional) 1 tablespoon sesame oil 2 teaspoons cornstarch mixed with equal amount of water (used to thicken sauce) 1 1/2 tablespoons sizzling hot oil (employed to give sauce clear, glossy look)
* Substitute with regular if light not offered
**I use six due to the fact my 5 year old daughter has low heat tolerance (smile).
Batter 1 1/2 cups cornstarch 1 entire egg, plus a single egg yolk 1 cup water
A minimum of 5 hours ahead of you cook this dish, cut your complete chicken breast CROSSWISE into thin slightly-thicker-than-domino strips. Sprinkle salt and garlic powder evenly over chicken strips. Next, add water followed by cornstarch. Gently massage chicken strips for 2-3 minutes till chicken strips are covered with very thin white film. Add egg white and mix in with fingers for one particular minute or so. Set in fridge. Egg white and cornstarch together with water will make meat extremely tender.
If you are ready to start cooking, mix collectively soy sauces, oyster sauce and chicken broth. You could must add about 1/4 cup water, or a tiny far more, depending on how how salty your soy sauces are. Make sure to TASTE FOR SALTINESS.
Heat about 3 to four inches of vegetable oil or shortening to 350 to 360 degrees F.
Beat water, egg yolk and entire egg. Take away your chicken strips from fridge. Location chicken in egg wash. After you have carried out this, coat chicken strips with cornstarch. Set aside for a couple of minutes to allow breading to dry (essential step in making sure cornstarch adheres to meat in the course of frying cycle).
Drop chicken strips into hot oil and fry for about two minutes. Usually do not fry much longer than this or meat will be dry. Remove chicken from oil and set on paper towel-covered plate. Subsequent, heat two tablespoon oil till hot. Throw in garlic, ginger and dried peppers. Cook for about 30 seconds, by which point you are going to really feel the garlic and dried pepper aroma assaulting your nostrils (smile). Add soy sauce mixture, followed by wine. Stir, enable to simmer to get a minute or so just before adding cornstarch mixed with water and decreasing heat. Sauce will commence to thicken fairly rapidly, for the duration of which point you are able to add the sizzling hot oil utilized to fry chicken.
The last methods involve quickly returning chicken back to wok and mixing it with sauce. Subsequent, add minced green onion and stir speedily prior to adding peanuts (optional). Drizzle sesame oil more than sauce, quickly stir and eliminate mixture from wok.
Serve more than white rice.
About the Author:
For a great deal more info concerning bbq grilled chicken recipe please visit our internet site http://www.grilledchickenrecipes.net right away.