Chinese Szechun Chicken
I've been fairly busy for the past couple of weeks with the Chinese New Year. It seems as though I did a lot more cooking in the course of the previous two weeks than the past two months. I made this dish the other day and my family members genuinely liked it even my daughter who usually won't consume spicy food, ate this proper up! However, I must add that I did tone the heat down. Hope absolutely 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 according to how
salty chicken broth is (I employed 1/2 cup simply because
Taiwanese chicken broth is extremely salty)
1/4 teaspoon Chinese hot pepper sauce
two tablespoons brown sugar
1 teaspoon ginger, finely minced
2 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 two tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, naturally, is where the heat comes from. I ONLY utilised 3 simply because my daughter doesn't like spicy meals. With 3 pods, there will likely be a slight level of heat, but not a lot that small 'uns like my daughter won't consume it. If you want the heat, use all 12 dried red pepper pods!
About 5 to six hours before 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 ready to use.
About 1 hour, or earlier in case you choose, mix sauce components which consists of every little thing except bell peppers, dried red peppers, cornstarch and water. Mix nicely and set aside.
When ready to cook chicken, heat wok till it smokes, decrease heat and location somewhat oil in wok. It is going to heat quite speedily. Location chicken in wok and stir-fry. When it really is about halfway carried out, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and take away from wok.
Next, clean wok and reheat it. Add just a little oil and heat. After oil has heated, add a clove of garlic (will not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds just before adding sauce ingredients. Soon 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've been fairly busy for the past couple of weeks with the Chinese New Year. It seems as though I did a lot more cooking in the course of the previous two weeks than the past two months. I made this dish the other day and my family members genuinely liked it even my daughter who usually won't consume spicy food, ate this proper up! However, I must add that I did tone the heat down. Hope absolutely 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 according to how
salty chicken broth is (I employed 1/2 cup simply because
Taiwanese chicken broth is extremely salty)
1/4 teaspoon Chinese hot pepper sauce
two tablespoons brown sugar
1 teaspoon ginger, finely minced
2 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 two tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, naturally, is where the heat comes from. I ONLY utilised 3 simply because my daughter doesn't like spicy meals. With 3 pods, there will likely be a slight level of heat, but not a lot that small 'uns like my daughter won't consume it. If you want the heat, use all 12 dried red pepper pods!
About 5 to six hours before 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 ready to use.
About 1 hour, or earlier in case you choose, mix sauce components which consists of every little thing except bell peppers, dried red peppers, cornstarch and water. Mix nicely and set aside.
When ready to cook chicken, heat wok till it smokes, decrease heat and location somewhat oil in wok. It is going to heat quite speedily. Location chicken in wok and stir-fry. When it really is about halfway carried out, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and take away from wok.
Next, clean wok and reheat it. Add just a little oil and heat. After oil has heated, add a clove of garlic (will not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds just before adding sauce ingredients. Soon 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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