CHINESE CHILI RECIPE - NYT COOKING
This version of chili is more Shanghai than Southwest. Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
Provided by Florence Fabricant
Total Time 2 hours
Yield 6 servings
Number Of Ingredients 16
Steps:
- Reserve about a tablespoon of the fat from the brisket and cut the meat in 1/2-inch dice. Lightly brown the fat on medium-high in a large sauté pan to slick the bottom. Add meat and cook until it loses its redness. Transfer meat and any juices to a bowl. Toss with soy sauce and hoisin.
- Reduce heat to low, add onions, bell pepper, jalapeños, habanero, garlic and ginger and cook until softened. Add Sichuan peppercorns and five spice, stir, then add ale. Bring to a simmer. Add tomatoes. Return meat and juices to the pan. Cover and simmer an hour and a half, until the meat is tender.
- Stir in vinegar. Mixture should be somewhat soupy; add some water if needed. Drizzle in chile oil to taste. Adjust salt with soy sauce. Garnish with cilantro and serve.
Nutrition Facts : @context http//schema.org, Calories 528, UnsaturatedFatContent 16 grams, CarbohydrateContent 20 grams, FatContent 34 grams, FiberContent 4 grams, ProteinContent 30 grams, SaturatedFatContent 14 grams, SodiumContent 856 milligrams, SugarContent 9 grams
CHINESE CHILLI CHICKEN RECIPE - FOOD.COM
This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the chicken.
- Roughly chop the onion and pepper.
- Grate or finely chop the garlic.
- Cut the chilli in half, discard the seed and finely chop.
- Heat the oil in a wok or a large deep frying pan.
- Add the chicken, onion, peppers, chilli, garlic, and ginger.
- Fry for about 5 minutes on high heat.
- Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
- Serve with rice or Chinese noodles.
Nutrition Facts : Calories 317.6, FatContent 12.6, SaturatedFatContent 2.6, CholesterolContent 114.5, SodiumContent 1568.8, CarbohydrateContent 12.4, FiberContent 1.9, SugarContent 7.2, ProteinContent 30.3
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