SICHUAN SPICY HOT POT RECIPE - FOOD.COM
Found and completely ADORED from http://yireservation.com, this recipe is not mine. I have been looking for this recipe for years now and finally, it's here for your enjoyment. Re-posted so that the Food.com community can enjoy it and the nutrition facts would be available :)
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
- To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
- Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
- Enjoy the spicy goodness!
Nutrition Facts : Calories 1575.8, FatContent 161.3, SaturatedFatContent 66.9, CholesterolContent 224.7, SodiumContent 92.8, CarbohydrateContent 5.2, FiberContent 1.6, SugarContent 0.7, ProteinContent 19.5
HOT AND SPICY SICHUAN CHICKEN RECIPE | ALLRECIPES
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
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
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