![]() The soy and cornflour react with the fibres of the meat, breaking down the protein and causing the meat to become more tender. Velveting is a process whereby meat is tenderised by marinating in a mixture of cornflour (cornstarch) and a flavouring such as soy or oyster sauce for 10 – 15 minutes before cooking (image 1 below). If you’ve ever wondered how Chinese restaurants get their meat so tender, it’s because they velvet it before cooking. Add the cooked chicken back into the sauce and serve.Įach of these steps is discussed in more detail below.Mix the spicy Szechuan sauce and cook the vegetables.Mix a quick batter, dip the chicken and fry until just cooked through.Velvet the chicken to tenderise and add flavour.How to make Szechuan chickenĪs with many Chinese dishes, most of the work in making this szechuan chicken is in the preparation. Either of these will help you to mop up every last drop of the delicious sauce. To serve, you will need a bowl of freshly cooked Chinese noodles or a bowl of white rice. If you don’t have fresh, it’s perfectly OK to make your own using a stock cube. You will also need some spices and flavouring agents – soy sauce, oyster sauce, maple syrup or brown sugar, garlic, rice wine/balsamic vinegar, 5-spice powder, dried chili flakes, szechuan pepper (if you can get it, otherwise black pepper), sesame oil, ginger, tomato paste, salt and cornflour/cornstarch for thickening.įinally, you will need some chicken stock. Just pick your own favourite combination. If you want to use onions, my suggestion would be to fry them first until they turn translucent, to ensure they will be cooked through. I wouldn’t use zucchini/courgettes as those would tend to go mushy. Here are some suggestions – red, green or yellow bell pepper, cabbage, mushrooms, snowpeas/sugarsnaps, baby corn, broccoli, carrots, beansprouts, green beans, spring onions/scallions, water chestnuts, bamboo shoots. If you prefer you can use skinless, boneless chicken thighs.įor the vegetables you will need 1 to 1 and a half cups of mixed vegetables per person. You will need approximately 100g skinless chicken breast fillet per person. If you can’t get hold of sichuan pepper you can substitute it in this recipe for a tablespoon of lemon juice and 1/2 teaspoon of black pepper. It is one of the ingredients in Chinese 5-spice powder. Instead, this spice has a mild citrus flavour and creates a tingly numbness in the mouth when eaten. ![]() Despite its name the sichuan pepper is not related to either the black pepper or the red chili pepper. One of the ingredients in the authentic recipe for Szechuan chicken is sichuan pepper which is a spice grown in the Sichuan province of China. There are plenty of other flavours in this dish to make up for the lack of heat. And if you don’t like the heat you can leave the chili out altogether. This is quite a spicy dish, but you can tone down the heat by adjusting the quantity of chili to suit your own family’s taste. Serve this over a bowl of thin noodles and you have a meal that will have the whole family licking their lips and looking for seconds. What you get are tender chunks of chicken in a crispy batter, swimming in a deliciously hot and spicy sauce which is packed with your favourite vegetables. Once you’ve done all the prep, you can have this meal on the table in half-an-hour. It’s got everything that you would expect from a meal in a Chinese restaurant, but it is so quick and easy to make. And this easy recipe for Szechuan chicken fits the bill perfectly. With the current situation of social distancing continuing, I’ve been looking into creating versions of my favourite takeaways (fakeaways?) at home. Easy Szechuan Chicken with Noodles Easy Szechuan Chicken.Recipe – Easy Szechuan Chicken with noodles.Can I make szechuan chicken in advance?. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |