Mix well and pour it after stir frying the veggies, then toss together with the fried chicken pieces.This is one of my favorite make at home take-out inspired recipes! In fact, you might say I’ve got a special place in my heart for Szechuan. Mix all the seasoning ingredients and add extra 1 tbsp of Tobanjan ( Chinese Chilli Bean Sauce ), ¼ cup chicken stock or water, 1 tsp corn starch in a mixing bowl.Toast the Sichuan peppercorns with low-medium heat in a pan before grinding, to brighten up the aroma.So you can avoid biting chillies but the flavour will be in the dish. To reduce the chilli heat, cut and deseed the chillies or add them into whole without cutting. You can omit sugar or substitute with brown sugar, or sweetener. Sugar - Sugar is added to balance the spicy, sweet and savoury taste.Oil - Use vegetable or any neutral flavour oil for both shallow fry and stir fry.If you want to make it non-alcohol version you can omit Shao Xing wine or add a splash of rice vinegar. Shao Xing wine - is a Chinese cooking rice wine, can be substitute with Japanese mirin or dry sherry.Sesame seeds & oil - You can omit it if you have certain allergy.Nuts - Roasted peanuts, cashew nuts or walnuts can be added for nutty flavour.Vegetables - You can add extra stir fry vegetables like snap peas, carrots, broccoli, etc.Protein - You can swap chicken thigh with chicken breast, tender beef steak, prawns or pork.Shallow fry the chicken pieces until crispy golden brown.Marinade the chicken with soy sauce, Shao Xing wine, black pepper, sugar, corn starch, and baking soda.You need to follow 3 simple steps to make this dish perfectly. Chicken pieces can be either shallow fry or deep fried. Frying oil - you can use vegetable oil, corn, sunflower, canola, etc.A must have ingredients if you love Chinese cooking. You can also add in soup, broth or stir fries. Adding a splash of Shao Xing wine in marinade takes out all the unpleasant smell of the meat or seafood. Shao Xing Wine/ Shao Hsing Wine - is a Chinese cooking rice wine, stronger than vinegar and milder than alcohol.If you cannot get Sichuan chillies, you can substitute with any medium-hot dried long red chilli. Sichuan Dry Red Chilli - are fragrant, citrus, medium-hot chilli pepper with thin skin. Any substitute for Sichuan peppercorns? I haven't found any ingredients that is quite similar to Szechuan peppercorns, but if you cannot get it, you can simply add crushed black pepper. You just need to store in an air-tight jar to keep it dry. As you need to use only a very few amount, one packet last for few months. This is the key ingredient of this whole dish. It has a subtle tingling, numbing, pungent taste. Widely used in Sichuan Chinese dishes like Ma La Hot Pot, Ma La Xiang Guo.
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