IS SZECHUAN SPICY RECIPES

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SPICY SZECHUAN CHICKEN RECIPE BY TASTY



Spicy Szechuan Chicken Recipe by Tasty image

Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion

Provided by Tasty

Yield 2 servings

Number Of Ingredients 19

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
? cup peanuts
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Steps:

  • Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
  • In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
  • Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
  • Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
  • Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
  • Garnish with chopped scallions.
  • Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
  • Enjoy!

SZECHUAN SPICY EGGPLANT RECIPE | ALLRECIPES



Szechuan Spicy Eggplant Recipe | Allrecipes image

Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.

Provided by ANGWEN

Categories     World Cuisine    Asian    Chinese

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 16

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
? pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

Steps:

  • Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
  • Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
  • Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
  • Serve over hot rice.

Nutrition Facts : Calories 440.5 calories, CarbohydrateContent 61.6 g, CholesterolContent 71.3 mg, FatContent 12.6 g, FiberContent 5.6 g, ProteinContent 20 g, SaturatedFatContent 3.9 g, SodiumContent 1078.8 mg, SugarContent 7.5 g

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