HOT AND SPICY CHICKEN CHINESE RECIPES

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HOT AND SPICY SICHUAN CHICKEN RECIPE | ALLRECIPES



Hot and Spicy Sichuan Chicken Recipe | Allrecipes image

This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.

Provided by Jin

Categories     World Cuisine    Asian    Chinese

Total Time 1 hours 7 minutes

Prep Time 20 minutes

Cook Time 47 minutes

Yield 4 servings

Number Of Ingredients 10

½ (2 pound) whole chicken
1 (3/4 inch thick) slice fresh ginger, crushed
1 teaspoon Sichuan peppercorns
¼ cup soy sauce
¼ cup chile oil
2 tablespoons white sugar
¼ teaspoon monosodium glutamate (MSG)
¼ teaspoon Sichuan peppercorn oil
6 spring onions (white parts only), cut into 3/4-inch pieces
1 teaspoon toasted sesame seeds, or to taste

Steps:

  • Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
  • Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
  • Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
  • Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

Nutrition Facts : Calories 377.5 calories, CarbohydrateContent 9.8 g, CholesterolContent 40.2 mg, FatContent 32.7 g, FiberContent 0.9 g, ProteinContent 11.3 g, SaturatedFatContent 7.5 g, SodiumContent 972.8 mg, SugarContent 7.1 g

HOT AND SPICY CHAIRMAN'S CHICKEN RECIPE - CHINESE.FOOD.COM



Hot and Spicy Chairman's Chicken Recipe - Chinese.Food.com image

Make and share this Hot and Spicy Chairman's Chicken recipe from Food.com.

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 3-4 serving(s)

Number Of Ingredients 26

2 boneless skinless chicken breasts, sliced
1/2 cup sliced snow peas
1/2 cup sliced fresh mushrooms
4 green onions, chopped
1 can bamboo shoot, rinsed and drained
1 can baby corn, rinsed,drained,and chopped
1 cup fresh bean sprout
1 cup bok choy, chopped
2 teaspoons crushed red pepper flakes (optional)
5 slices fresh gingerroot
4 cloves garlic, minced
2 tablespoons peanut oil
2 tablespoons sesame oil
hot steamed rice
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1/4 cup soy sauce
1/4 cup rice wine (or dry sherry)
2 tablespoons sugar
4 teaspoons rice wine vinegar
2 teaspoons chili paste (sambal oelek; optional)
1 tablespoon hot bean paste
1/2 teaspoon hot fire oil (optional)
1 teaspoon cayenne pepper (optional)
1 tablespoon cornstarch

Steps:

  • Mix together ingredients for marinade and add to chicken; marinate chicken at least 30 min, up to an hour.
  • Mix together ingredients for cooking sauce in a small bowl and set aside.
  • Heat 1 tbsp sesame oil and 1 tbsp peanut oil, garlic, and red pepper in wok until you just start to smell them; add chicken and cook, stir-frying 3-4 minutes or until cooked through; remove from wok and set aside.
  • Add the other 1 tbsp sesame oil and 1 tbsp peanut oil to wok and add snow peas, mushrooms, and bok choy; stir-fry 2-3 minutes or until bok-choy becomes crisp-tender.
  • Add green onions, bamboo shoots, baby corn, and bean sprouts to the other veggies and stir-fry another minute or so.
  • Add the chicken back to the wok and stir all together.
  • Pour reserved cooking sauce over the stir-fry and cook, stirring until mixture is hot and thickened, about 30 seconds to 1 minute.
  • Serve with hot steamed rice.
  • Just adding a note that the reason I don't use grated ginger in this recipe is because I wanted the dish to have a "subtle" ginger taste, and although I could have use a small amount of grated ginger, I felt that perhaps not as much in the dish would have been flavored by that- so in reference, I would use slices about the size of a large coin or American quarter coin.

Nutrition Facts : Calories 390.9, FatContent 20.4, SaturatedFatContent 3.3, CholesterolContent 50.4, SodiumContent 1790.9, CarbohydrateContent 23.8, FiberContent 2.4, SugarContent 12.1, ProteinContent 22.9

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