Meal: Chinese Szechuan Roasted Chicken
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- July 22nd, 2013
- in Food Tips
Chinese Szechun Chicken
I have been quite busy for the previous couple of weeks with the Chinese New Year. It appears as though I did more cooking for the duration of the past two weeks than the past two months. I created this dish the other day and my family members really liked it even my daughter who generally is not going to consume spicy food, ate this proper up! Nonetheless, I should 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 regular soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water according to how
salty chicken broth is (I utilised 1/2 cup 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 utilized 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, needless to say, is where the heat comes from. I ONLY utilized three because my daughter doesn’t like spicy food. With three pods, there is going to be a slight quantity of heat, but not a lot that little ‘uns like my daughter won’t consume it. If you’d like the heat, use all 12 dried red pepper pods!
About 5 to 6 hours prior to cooking time, reduce 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 till prepared to work with.
About 1 hour, or earlier in case you prefer, mix sauce components which includes everything except bell peppers, dried red peppers, cornstarch and water. Mix nicely and set aside.
When prepared to cook chicken, heat wok until it smokes, minimize heat and location a bit oil in wok. It will heat quite speedily. Place chicken in wok and stir-fry. When it is about halfway accomplished, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and eliminate from wok.
Next, clean wok and reheat it. Add just somewhat 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 before adding sauce components. Soon after 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 till well-mixed. Lastly, return chicken to wok and mix with sauce.
Serve over white rice.