Today I want to introduce to you a well-known chicken dish originated from the Szechuan province of China, called 辣子鸡.
It is spicy and fiercely hot. This dish is one of the most popular Chinese dishes in restaurants, and I am not surprised that it is equally amazed by people worldwide.
There are different versions of the Szechuan chicken, and this recipe is based on traditional Szechuan ways to prepare, with some of my interpretations.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
Ingredients for the chicken (A)
600g chicken thigh
1 tsp salt
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1/2 tsp ground white pepper
1/2 egg
2 tbsp cornstarch
Other ingredients (B)
35g dried chili
80g groundnuts
2 tbsp Szechuan peppercorns
1 stalk scallion
4 cloves garlic
1 thumb-size ginger
1 tbsp doubanjiang
1 tsp douchi
2 tsp chili oil
Vegetables oil for deep-frying
Method:
Marinate the chicken
- Cut the deboned chicken meat skin-on into thumb size cubes.
- Use a paper towel to absorb as much water as possible from the chicken.
- Marinate the chicken meat with salt, light soy sauce, Shaoxing wine, ground white pepper, and half an egg for one hour.
- After that, coat the cornflour as in ingredient A.
Deep-fry the chicken
- Heat some vegetable oil to the wok over medium heat.
- Add the chicken pieces, and keep stirring to prevent them from sticking together.
- Deep fry until light brown. Remove from heat immediately and drain in a colander.
- Increase the temperature of the oil to 190°C/365°F.
- Return the chicken to the oil to deep fry again.
- Once the color has turned golden brown, remove and drain it on paper towels.
Dried chilies
- Cut the dried chilies into short sections.
- Shake the chilies to remove the seeds.
- Lastly, blanch the dried chili in boiling water for a minute, then drain.
Groundnuts
- Sieve the groundnuts with a colander to remove any debris and sand.
- Deep-fry at 120°C/250°F until turning brown.
- Remove them from oil and place them on a paper towel to cool.
Stir-fry
- Heat some oil in the wok.
- Saute the minced garlic, ginger, and white section of the scallion until aromatic.
- Also, the Szechuan chili oil, doubanjiang, douchi, Szechuan peppercorn (sieve to remove dirt), the soaked dried chilies, and two tablespoons of water. Saute until aromatic.
- Return the deep-fried chicken to the wok. Turn up the heat, and continue to saute for a minute.
- Mix in the groundnuts.
- Dish out and sprinkle some chopped scallion to garnish. Serve.
#SzechuanChicken #辣子鸡
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5 сен 2024
