Chinese Szechuan Chicken
Chinese Szechun Chicken
Posted by liz at recipegoldmine
com May 26, 2001
Source: Cookin’ Dad – Member posted 02-09-2001 07:49 pm
I have been quite busy for the past couple of weeks with the Chinese New Year
It seems as though I did more cooking during the past two weeks than the past two months
I made this dish the other day & my family really liked it even my daughter who normally will not eat spicy food, ate this right up! However, I must add that I did tone the heat down
Hope everyone 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 very salty)
1/4 tps Chinese hot pepper sauce
2 Tbspbrown sugar
1 tps ginger, finely minced
2 tpss garlic, minced (I used 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, of course, is where the heat comes from
I ONLY used 3 because my daughter does not like spicy food
With 3 pods, there will be a slight amount of heat, but not so much that little ‘uns like my daughter won’t eat it
If you want the heat, use all 12 dried red pepper pods!
About 5 to 6 hrs before cooking time, cut chicken breast into bite-size chunks
Add about 1 to 2 Tbspwater to breast meat, followed by an equal amount cornstarch
Gently massage cornstarch into breast meat
Place meat in refrigerator until ready to use
About 1 hour, or earlier if you prefer, mix sauce ingredients which includes everything except bell peppers, dried red peppers, cornstarch & water
Mix well & set aside
When ready to cook chicken, heat wok until it smokes, reduce heat & place a little oil in wok
It will heat very quickly
Place chicken in wok & stir-fry
When it is about halfway done, douse chicken with a about 1 1/2 Tbspdry white wine or sherry & stir
Finish cooking chicken & remove from wok
Next, clean wok & reheat it
Add just a little oil & heat
After oil has heated, add a clove of garlic (does not have to be minced) & dried red pepper pods
Stir-fry for about 20 to 30 seconds before adding sauce ingredients
After sauce has simmered for about a minute or so, add cornstarch & water mixture
Stir briefly & when sauce starts to thicken, add chopped bell peppers
When sauce has thickened, add hot oil & stir until well-mixed
Lastly, return chicken to wok & mix with sauce
Serve over white rice
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