This dish comes from Sichuan, China. There are many variations of Sichuan chicken cooking. Some cooks add ginger to the base from soy sauce. Others - chili peppers, others pickle fillets in rice vodka or sherry. In general, the final version of the recipe will depend on your personal taste. Traditionally, Sichuan chicken is served with boiled rice.
Pick your recipe
You will need
-
- chicken fillet - 0.5 kg;
- bell peppers - 1 pc.;
- soy sauce - 5 tbsp. l.;
- peanuts or cashews - 150 g;
- sesame oil - 1 tbsp;
- fresh ginger - 30 g;
- garlic - 2 cloves;
- starch or cornmeal - 1 tbsp;
- wine or rice vinegar - 2 tbsp;
- sugar - 1 tsp;
- green onions - 1 bunch;
- cayenne pepper - 1/4 tsp;
- boiled beans - 200 g;
- Hoi Sin sauce - 4 tbsp;
- sherry - 2 tbsp;
- chicken stock - 100 ml.
Instruction manual
1
Cook the marinade. To do this, mix sesame oil, soy sauce, and starch or cornmeal in a deep bowl. Pass the garlic through a press, peel and chop or grate ginger, add to the marinade. Also, if desired, you can pour a spoonful of sugar into the sauce.
2
Chicken fillet, preferably not breast, but gray meat from the thighs, chop into small pieces. Then wash in cold water and mix thoroughly with marinade. Put the bowl of chicken and marinade for 3 hours in the refrigerator.
3
Heat vegetable oil in a deep frying pan, put pieces of chicken. Grind peanuts or cashews. In a dry frying pan without oil, lightly brown the nuts. Chop the bell pepper diagonally. Then add nuts and pepper to the fried chicken and simmer until the meat is ready. If you like spicy food, sweet pepper can be replaced with a chili pod. Also, if desired, carrots cut into cubes can be added to the dish.
4
You can cook Sichuan chicken without pickling meat. In this case, first fry the pieces of the bird in a deep frying pan until half cooked, and then pour in the soy sauce, sesame oil, wine or rice vinegar and sugar. In this solution, chicken should be stewed for about five minutes under a lid. Then add diagonally chopped green onions and a quarter teaspoon of cayenne pepper. Simmer for another two minutes.
5
Sichuan chicken can also be served with kun-po sauce. To make it, crush the beans in a bowl, mix them with Hoi Sin sauce, sherry, sugar, garlic, wine or rice vinegar and chicken broth. Pour the cooked chicken with this mixture before serving.