Meal: Chinese Szechuan Chicken Breast
Chinese Szechun Chicken
I've been quite busy for the past couple of weeks together with the Chinese New Year. It seems as although I did more cooking in the course of the previous two weeks than the past two months. I created this dish the other day and my family members genuinely liked it even my daughter who typically is not going to eat spicy meals, ate this right up! Nonetheless, I have to 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 employed 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 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, of course, is where the heat comes from. I ONLY used 3 simply because my daughter does not like spicy meals. With 3 pods, there will likely be a slight level of heat, but not so much that small 'uns like my daughter won't eat it. If you'd like the heat, use all 12 dried red pepper pods!
About 5 to 6 hours before cooking time, reduce 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 should you choose, mix sauce components which contains almost everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
When prepared to cook chicken, heat wok till it smokes, decrease heat and spot a little oil in wok. It's going to heat extremely rapidly. Place chicken in wok and stir-fry. When it is about halfway completed, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and eliminate from wok.
Subsequent, clean wok and reheat it. Add just a bit oil and heat. Following 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 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've been quite busy for the past couple of weeks together with the Chinese New Year. It seems as although I did more cooking in the course of the previous two weeks than the past two months. I created this dish the other day and my family members genuinely liked it even my daughter who typically is not going to eat spicy meals, ate this right up! Nonetheless, I have to 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 employed 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 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, of course, is where the heat comes from. I ONLY used 3 simply because my daughter does not like spicy meals. With 3 pods, there will likely be a slight level of heat, but not so much that small 'uns like my daughter won't eat it. If you'd like the heat, use all 12 dried red pepper pods!
About 5 to 6 hours before cooking time, reduce 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 should you choose, mix sauce components which contains almost everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
When prepared to cook chicken, heat wok till it smokes, decrease heat and spot a little oil in wok. It's going to heat extremely rapidly. Place chicken in wok and stir-fry. When it is about halfway completed, douse chicken using a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and eliminate from wok.
Subsequent, clean wok and reheat it. Add just a bit oil and heat. Following 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 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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