Chengdu Chicken - a genuine Chinese Chicken Recipe

This dish takes its name from the Sichuan Chengdu, capital of Sichuan province in China. This recipe serves three people as an appetizer or six, if you have another dish. Hot bean paste, the flat taste. This ingredient is made with pepper and soya beans.

Szechuan cuisine is famous for its strong flavors. Garlic, chili pepper and Szechuan peppercorns are used in many recipes in this recipe and ginger, sesame paste and peanuts in amany recipes. Chengdu and the recipes, there are recipes Chongquig, Zigong Buddhist and vegetarian dishes from the region of Sichuan. The word is sometimes spelled Szechuan or Sichuan.

What you need:

1 pound boneless, skinless chicken
1 / 2 bunch of spinach
1 green onion
5 tablespoons vegetable oil
1 teaspoon Szechuan pepper or coriander
1 / 2 teaspoon sesame oil
2 slices of ginger
1 tablespoon hot bean paste
1 clove garlic
Salt, if necessary

ToMarinade:

1 tablespoon dry sherry or rice wine
3 teaspoons cornstarch
1 / 4 teaspoon sesame oil
1 tablespoon soy sauce
1 / 8 teaspoon black pepper

For the sauce:

1 tablespoon soy sauce
1 1 / 2 teaspoon cornstarch mixed with 2 tablespoons water
1 tablespoon dry sherry or rice wine
2 teaspoons red wine vinegar or rice vinegar
1 teaspoon white sugar

How:

Wash and dry the chicken on paper towels. Discard all the fat. Cut the meat into strips and cut the strips into a single cubes. Combine the sherry or rice wine, sesame oil, soy sauce and black pepper to make marinade, then stir in the cornstarch. Marinate the meat in this mixture for 20 minutes in the refrigerator.

Combine the vinegar, soy sauce, rice wine or sherry and sugar to the sauce. Dissolve the cornstarch in water in a bowl. Smash and peel garlic. Mince the ginger and garlic. Wash the green onion and> The chop. Wash the spinach and water.

heat wok and add a tablespoon of oil. Add spinach and salt. It would be the spinach for a few seconds, then remove from wok. Clean the wok and add four tablespoons of oil. Add the chicken and cook, stirring all the time. If it is almost done, remove from wok, add two tablespoons of oil. Add the hot bean paste, garlic and ginger and cook for half a minute. Put the chicken backin a wok and stir.

Push the meat of the wok and add the sauce in the center. Stir the cornstarch mixture and stir back into sauce, stirring quickly so that it thickens. Stir the chicken into the sauce and add the sesame oil and green onion. Szechuan pepper or sprinkle the cilantro over the top and serve with spinach and maybe some egg or rice noodles.

Thanks To : Leek Onion