Chinese Szechun Chicken
I've been really busy for the previous couple of weeks using the Chinese New Year. It appears as though I did much more cooking in the course of the past two weeks than the past two months. I made this dish the other day and my loved ones genuinely liked it even my daughter who typically won't eat spicy meals, ate this correct up! Even so, I should 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 regular soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water according to how
salty chicken broth is (I used 1/2 cup simply because
Taiwanese chicken broth is quite salty)
1/4 teaspoon Chinese hot pepper sauce
two 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 two tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, of course, is exactly where the heat comes from. I ONLY used three due to the fact my daughter doesn't like spicy food. With 3 pods, there is going to be a slight quantity of heat, but not a lot that tiny 'uns like my daughter will not eat it. If you need the heat, use all 12 dried red pepper pods!
About five 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 make use of.
About 1 hour, or earlier if you choose, mix sauce components which contains everything except bell peppers, dried red peppers, cornstarch and water. Mix effectively and set aside.
When prepared to cook chicken, heat wok till it smokes, lessen heat and place somewhat oil in wok. It'll heat really quickly. Location chicken in wok and stir-fry. When it truly is about halfway accomplished, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and take away from wok.
Subsequent, clean wok and reheat it. Add just a little oil and heat. Following 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 ingredients. 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 really busy for the previous couple of weeks using the Chinese New Year. It appears as though I did much more cooking in the course of the past two weeks than the past two months. I made this dish the other day and my loved ones genuinely liked it even my daughter who typically won't eat spicy meals, ate this correct up! Even so, I should 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 regular soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water according to how
salty chicken broth is (I used 1/2 cup simply because
Taiwanese chicken broth is quite salty)
1/4 teaspoon Chinese hot pepper sauce
two 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 two tablespoon hot oil
1 tablespoon cornstarch mixed with 1 tablespoon water
** This, of course, is exactly where the heat comes from. I ONLY used three due to the fact my daughter doesn't like spicy food. With 3 pods, there is going to be a slight quantity of heat, but not a lot that tiny 'uns like my daughter will not eat it. If you need the heat, use all 12 dried red pepper pods!
About five 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 make use of.
About 1 hour, or earlier if you choose, mix sauce components which contains everything except bell peppers, dried red peppers, cornstarch and water. Mix effectively and set aside.
When prepared to cook chicken, heat wok till it smokes, lessen heat and place somewhat oil in wok. It'll heat really quickly. Location chicken in wok and stir-fry. When it truly is about halfway accomplished, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and take away from wok.
Subsequent, clean wok and reheat it. Add just a little oil and heat. Following 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 ingredients. 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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