Chinese Szechun Chicken
I've been quite busy for the previous couple of weeks with the Chinese New Year. It appears as although I did a lot more cooking for the duration of the past two weeks than the past two months. I created this dish the other day and my household actually liked it even my daughter who generally will not consume spicy food, ate this right up! However, I need to add that I did tone the heat down. Hope everybody enjoys this
four 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 depending on how
salty chicken broth is (I utilized 1/2 cup since
Taiwanese chicken broth is extremely salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
two teaspoons garlic, minced (I used 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, obviously, is exactly where the heat comes from. I ONLY used three because my daughter will not like spicy meals. With 3 pods, there will be a slight level of heat, but not so much that tiny 'uns like my daughter will not consume it. If you want the heat, use all 12 dried red pepper pods!
About five to six hours prior to 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. Location meat in refrigerator until prepared to use.
About 1 hour, or earlier in the event you prefer, mix sauce components which contains almost everything except bell peppers, dried red peppers, cornstarch and water. Mix effectively and set aside.
When prepared to cook chicken, heat wok until it smokes, lessen heat and spot just a little oil in wok. It is going to heat really quickly. Spot chicken in wok and stir-fry. When it's about halfway completed, douse chicken having 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 somewhat oil and heat. Right 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 ahead of adding sauce components. Following 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 quite busy for the previous couple of weeks with the Chinese New Year. It appears as although I did a lot more cooking for the duration of the past two weeks than the past two months. I created this dish the other day and my household actually liked it even my daughter who generally will not consume spicy food, ate this right up! However, I need to add that I did tone the heat down. Hope everybody enjoys this
four 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 depending on how
salty chicken broth is (I utilized 1/2 cup since
Taiwanese chicken broth is extremely salty)
1/4 teaspoon Chinese hot pepper sauce
2 tablespoons brown sugar
1 teaspoon ginger, finely minced
two teaspoons garlic, minced (I used 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, obviously, is exactly where the heat comes from. I ONLY used three because my daughter will not like spicy meals. With 3 pods, there will be a slight level of heat, but not so much that tiny 'uns like my daughter will not consume it. If you want the heat, use all 12 dried red pepper pods!
About five to six hours prior to 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. Location meat in refrigerator until prepared to use.
About 1 hour, or earlier in the event you prefer, mix sauce components which contains almost everything except bell peppers, dried red peppers, cornstarch and water. Mix effectively and set aside.
When prepared to cook chicken, heat wok until it smokes, lessen heat and spot just a little oil in wok. It is going to heat really quickly. Spot chicken in wok and stir-fry. When it's about halfway completed, douse chicken having 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 somewhat oil and heat. Right 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 ahead of adding sauce components. Following 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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