Chinese Szechun Chicken
I have been quite busy for the previous couple of weeks with the Chinese New Year. It seems as although I did far more cooking during the past two weeks than the past two months. I produced this dish the other day and my household actually liked it even my daughter who generally is not going to eat spicy food, ate this proper up! Nevertheless, I should 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 typical soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I utilised 1/2 cup since
Taiwanese chicken broth is extremely salty)
1/4 teaspoon Chinese hot pepper sauce
two tablespoons brown sugar
1 teaspoon ginger, finely minced
two teaspoons garlic, minced (I utilised garlic press)
three 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, naturally, is where the heat comes from. I ONLY utilized 3 because my daughter does not like spicy food. With 3 pods, there will probably be a slight volume of heat, but not so much that little 'uns like my daughter will not eat it. If you would like 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 quantity cornstarch. Gently massage cornstarch into breast meat. Location meat in refrigerator until prepared to use.
About 1 hour, or earlier should you favor, mix sauce components which consists of everything except bell peppers, dried red peppers, cornstarch and water. Mix properly and set aside.
When ready to cook chicken, heat wok till it smokes, reduce heat and location just a little oil in wok. It'll heat quite quickly. Spot chicken in wok and stir-fry. When it really is about halfway carried out, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
Subsequent, clean wok and reheat it. Add just a bit 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 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 have been quite busy for the previous couple of weeks with the Chinese New Year. It seems as although I did far more cooking during the past two weeks than the past two months. I produced this dish the other day and my household actually liked it even my daughter who generally is not going to eat spicy food, ate this proper up! Nevertheless, I should 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 typical soy sauce
1 tablespoon oyster sauce
1/4 to 1/2 cup water depending on how
salty chicken broth is (I utilised 1/2 cup since
Taiwanese chicken broth is extremely salty)
1/4 teaspoon Chinese hot pepper sauce
two tablespoons brown sugar
1 teaspoon ginger, finely minced
two teaspoons garlic, minced (I utilised garlic press)
three 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, naturally, is where the heat comes from. I ONLY utilized 3 because my daughter does not like spicy food. With 3 pods, there will probably be a slight volume of heat, but not so much that little 'uns like my daughter will not eat it. If you would like 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 quantity cornstarch. Gently massage cornstarch into breast meat. Location meat in refrigerator until prepared to use.
About 1 hour, or earlier should you favor, mix sauce components which consists of everything except bell peppers, dried red peppers, cornstarch and water. Mix properly and set aside.
When ready to cook chicken, heat wok till it smokes, reduce heat and location just a little oil in wok. It'll heat quite quickly. Spot chicken in wok and stir-fry. When it really is about halfway carried out, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
Subsequent, clean wok and reheat it. Add just a bit 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 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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