Let me introduce to you one of my favourite recipes -- Szechwan chicken -- a sharp flavoured dish. It is chicken stir-fried and covered in a dark soy-based sauce with ginger and hot peppers. The meal is very beautiful when served, and even more impressive to watch while being made. Here is a bonus hint for you: use this to its fullest advantage by making the meal on dates or other events in which being impressive could be considered advantageous.
It is best to serve Szechwan Chicken with rice, or another mild dish to offset the spicy heat of the stir-fry. Vegetables are also a nice touch, and along with rice will serve to round out the meal to match anything you would find at an expensive restaurant. The sauce from the stir-fry can also be used to fry a number of vegetables to accompany the meal. Recycling the sauce you used with the chicken is a quick and easy way to get the most out of your preparation time!
This dish is best served with a sweet beverage, like white win, cola or other soda, or mixed drinks. The heat from the peppers mixes well with any Mexican beverage.
Overall this is a very special dish, which does require some extra time to cook but once you are ready you'll be happy with the result... and as I said the preparation process itself is very unique and interesting by itself. So enjoy cooking it!
Ingredients:
Chicken: 1 lb. boneless chicken breast, cubed 4-6 carrots, sliced into 1/4" pieces 1 can bamboo shoots 12-15 dried hot peppers Olive oil
Sauce: (Thoroughly mix all ingredients before preparation) 6 tbsp. soy sauce + 3 tbsp. water (or 9 tbsp. of low-sodium soy sauce) 2-3 tbsp. cornstarch Chopped fresh ginger or powdered dry ginger (to taste, usually 3 tbsp.) 3 tbsp. Sherry
Instructions:
1. Place the peppers and 1 tbsp. of cooking oil in a wok. 2. Brown the peppers under medium-high heat, then remove them to a plate. 3. Place the cubed chicken in the wok and cook until pink color disappears (2-5 min). 4. Remove the chicken from the wok. 5. Add 1 tbsp. of oil to the wok, and add the carrots. 6. Stir-fry until carrots begin to soften. (If you prefer soft vegetables, you can add several tablespoons of water to the carrots and steam them for 5 min. 7. Add the bamboo shoots and stir-fry 1-2 minutes. 8. Add the (browned) peppers, chicken, and the sauce to the wok. 9. Stir under medium heat until the sauce thickens.
Stephen Ceideburg 1/4 c Hoisin sauce 3 lb Chicken, cut into 8 pieces, 1 tb Cider vinegar -skin and fat removed, or: 1 tb Unsulfured molasses 8 Skinless chicken breasts or 1 ts Reduced-sodium soy sauce -thighs 1 ts Chinese chili paste with 1/3 c Tomato ketchup -garlic
Precooking the chicken in the microwave or gently poaching it on the stovetop before finishing it on the grill ensures that the meat is cooked through but the sauce is not charred If you like a hotter sauce, increase the amount of chili paste.
Arrange chicken pieces in a micro-proof dish, with the thickest parts toward the outside of the dish. Cover with vented plastic wrap and microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces twice.
Alternatively, in a wide sauce-pan, cover chicken with cold water and bring to a simmer, skimming off any froth. Simmer gently until chicken is tender, 10 to 12 minutes.
Meanwhile, prepare the grill or preheat the broiler. In a small bowl, whisk together remaining ingredients.
With tongs, remove the chicken from the dish or sauce pan and brush both sides generously with barbecue sauce. Grill over medium-high heat or broil, basting with the barbecue sauce often, until the chicken is glazed on the outside and no longer pink inside, about 5 minutes on each side.
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