CHONGQING STYLE RECIPES
CHONGQING NOODLES | CHINA SICHUAN FOOD
Steps:
- In the serving bowl, add a small pinch of salt, vinegar, soy sauce, gourmet powder, minced green onion whites, minced garlic, minced ginger, chili oil, sesame oil and lard.
- Cook noodles in boiling water according to the instructions on the package. Pour some noodle cooking soup into the serving bowl to tune the seasonings. And then transfer the noodles to serving bowl. Rinse the greens and transfer to serving bowl too.
- Garnish peanuts, minced green onions, minced coriander and minced Za cai. Add more chili oil if a stronger taste is wanted!
Nutrition Facts : Calories 673 kcal, CarbohydrateContent 83 g, ProteinContent 16 g, FatContent 31 g, SaturatedFatContent 11 g, SodiumContent 3068 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving
CHONGQING CHICKEN WITH CHILIES RECIPE BY THE DAILY MEAL STAFF
Traditionally, Chongqing chefs cook a whole chicken, bones and all. For a different dinner, try this recipe made with boneless, skinless chicken.This recipe is courtesy of The Mala Project
Number Of Ingredients 17
Steps:
- Marinate chicken pieces in Shaoxing wine and soy sauce while you prepare the other ingredients. Mix potato starch, chili powder, ground Sichuan pepper, and salt in a large sealable bag.
- Add the chicken pieces, leaving any accumulated juices behind. Shake the chicken pieces in the potato starch mixture until they are lightly coated. Heat wok on high heat until starting to smoke and add enough canola or vegetable oil to deep-fry the chicken. If your wok or pan is large enough, you can fry it in one batch, but do not overcrowd the chicken. When oil is hot, add the chicken pieces and reduce heat to medium; the frying process should produce a medium bubble. When the chicken pieces appear to be cooked through, remove them from the oil.
- Return the oil to a high heat and add back the chicken. This time they should finish frying at a high heat, about 375 degrees F (190 degrees C), with a large, fast bubble. Fry just until the chicken is crispy and golden brown, then remove to drain on a paper towel. Pour off oil, clean wok and return to heat. When wok starts to smoke, add the 4 tablespoons oil. Heat briefly on medium heat, then add the garlic and ginger and cook until softened. Stir-fry vigorously from now on, as you don't want anything to brown. Add the chili flakes and sesame seeds, stirring until lightly toasted, then add the whole chili peppers and Sichuan peppercorns. Stir until fragrant, then add the sugar. Add back the chicken along with the scallions, and stir-fry until well mixed. Plate with chili peppers prominently displayed.
Nutrition Facts : ServingSize 1 serving, Calories 533 calories, SugarContent 13 g, FatContent 34 g, CarbohydrateContent 33 g, CholesterolContent 85 mg, FiberContent 10 g, ProteinContent 26 g, SaturatedFatContent 6 g, SodiumContent 464 mg, TransFatContent 0.2 g
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CHONGQING CHICKEN RECIPE - RECIPES.NET
Cook up a flavor-packed plate of this chongqing chicken for an easy dish. Its made with shaoxing wine-marinated chicken and tons of chilies.
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Reviews 1
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- Turn up the heat to high, and add the chicken, Shaoxing wine, sugar, and scallion. Continue to stir-fry, until any liquid in the wok has evaporated. Serve with rice and a veggie!
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Calories 499 kcal per serving
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Many authentic Sichuan restaurants use this dish as their signature dish. Every time they order this dish, the brothers will keep searching for the peppers until they can't find any "surprise" again.
Do I make it at home? It’s more affordable for spontaneous combustion, so I put more meat than in the restaurant, and the pepper doesn’t seem to be so much. It doesn’t meet the requirement of "invisible meat" at all, but I personally think it’s still "see "See the flesh" is better.
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Do I make it at home? It’s more affordable for spontaneous combustion, so I put more meat than in the restaurant, and the pepper doesn’t seem to be so much. It doesn’t meet the requirement of "invisible meat" at all, but I personally think it’s still "see "See the flesh" is better.
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