Chinese Szechun Chicken
I have been quite busy for the past couple of weeks together with the Chinese New Year. It seems as though I did far more cooking throughout the previous two weeks than the previous two months. I created this dish the other day and my household genuinely liked it even my daughter who typically is not going to eat spicy meals, ate this proper up! However, I have to 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 typical soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water based on how
salty chicken broth is (I employed 1/2 cup simply because
Taiwanese chicken broth is very 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)
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, needless to say, is where the heat comes from. I ONLY utilized three because my daughter does not like spicy food. With three pods, there will be a slight volume of heat, but not a lot that tiny 'uns like my daughter will not consume it. If you need the heat, use all 12 dried red pepper pods!
About 5 to six hours ahead of cooking time, cut chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Spot meat in refrigerator till prepared to make use of.
About 1 hour, or earlier should you favor, mix sauce components which includes every thing 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 just a little oil in wok. It is going to heat really swiftly. Spot chicken in wok and stir-fry. When it really is about halfway completed, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
Next, clean wok and reheat it. Add just just a little oil and heat. Following oil has heated, add a clove of garlic (will not need 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 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.
I have been quite busy for the past couple of weeks together with the Chinese New Year. It seems as though I did far more cooking throughout the previous two weeks than the previous two months. I created this dish the other day and my household genuinely liked it even my daughter who typically is not going to eat spicy meals, ate this proper up! However, I have to 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 typical soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water based on how
salty chicken broth is (I employed 1/2 cup simply because
Taiwanese chicken broth is very 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)
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, needless to say, is where the heat comes from. I ONLY utilized three because my daughter does not like spicy food. With three pods, there will be a slight volume of heat, but not a lot that tiny 'uns like my daughter will not consume it. If you need the heat, use all 12 dried red pepper pods!
About 5 to six hours ahead of cooking time, cut chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Spot meat in refrigerator till prepared to make use of.
About 1 hour, or earlier should you favor, mix sauce components which includes every thing 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 just a little oil in wok. It is going to heat really swiftly. Spot chicken in wok and stir-fry. When it really is about halfway completed, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
Next, clean wok and reheat it. Add just just a little oil and heat. Following oil has heated, add a clove of garlic (will not need 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 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.
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