Chinese Szechun Chicken
I have been very busy for the previous couple of weeks with all the Chinese New Year. It seems as though I did far more cooking during the past two weeks than the previous two months. I made this dish the other day and my household really liked it even my daughter who typically will not eat spicy meals, ate this appropriate up! Nevertheless, I have to add that I did tone the heat down. Hope everybody 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 depending on how
salty chicken broth is (I used 1/2 cup 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 utilised 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 exactly where the heat comes from. I ONLY used three because my daughter will not like spicy food. With 3 pods, there will likely be a slight quantity of heat, but not so much that small 'uns like my daughter will not eat it. If you need the heat, use all 12 dried red pepper pods!
About five to 6 hours prior to cooking time, reduce chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal quantity cornstarch. Gently massage cornstarch into breast meat. Location meat in refrigerator till prepared to utilize.
About 1 hour, or earlier if you favor, mix sauce components which includes every little thing except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
When prepared to cook chicken, heat wok till it smokes, reduce heat and spot just a little oil in wok. It is going to heat quite speedily. Location 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 remove from wok.
Next, clean wok and reheat it. Add just a little oil and heat. Soon after oil has heated, add a clove of garlic (does not need to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds prior to adding sauce components. Following 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 very busy for the previous couple of weeks with all the Chinese New Year. It seems as though I did far more cooking during the past two weeks than the previous two months. I made this dish the other day and my household really liked it even my daughter who typically will not eat spicy meals, ate this appropriate up! Nevertheless, I have to add that I did tone the heat down. Hope everybody 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 depending on how
salty chicken broth is (I used 1/2 cup 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 utilised 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 exactly where the heat comes from. I ONLY used three because my daughter will not like spicy food. With 3 pods, there will likely be a slight quantity of heat, but not so much that small 'uns like my daughter will not eat it. If you need the heat, use all 12 dried red pepper pods!
About five to 6 hours prior to cooking time, reduce chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal quantity cornstarch. Gently massage cornstarch into breast meat. Location meat in refrigerator till prepared to utilize.
About 1 hour, or earlier if you favor, mix sauce components which includes every little thing except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
When prepared to cook chicken, heat wok till it smokes, reduce heat and spot just a little oil in wok. It is going to heat quite speedily. Location 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 remove from wok.
Next, clean wok and reheat it. Add just a little oil and heat. Soon after oil has heated, add a clove of garlic (does not need to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds prior to adding sauce components. Following 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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