Sichuan Chicken

Sichuan cuisine - make it hot or very hot or super hot!

Recipe By: Zixin (https://cookbuzz.com/kitchen/436)
Serves 2 Prep: 8 min Cook: 8 min

Ingredients

Chicken breast fillet 1
Marinade:
Salt & pepper a pinch each
Sesame oil 1 tsp
Egg white 1/2
Cornflour (or potato starch) 1 tbsp
Vegetable oil as required
Garlic 1 clove
Ginger 1 thumb
Celery 3-4
Carrot 1
Onion 1/2
Water 1.5 ladles
Seasonings:
Oyster sauce 1 tbsp
Sugar 1 tsp
Black pepper a pinch
Sesame oil 1 tsp
Soy sauce 1 tbsp
Chinese chilli bean sauce (Toban-jan) 1 tbsp
Vinegar 1 tbsp
Mushrooms 5-6
Cornflour (or potato starch) as required

Method

1
Cut the chicken into bitesize pieces and soak in the marinade liquid then rub it in. Put 1 tbsp oil in a frying pan on high heat and fry the chicken for 5 minutes before removing to a plate.
2
Remove excess oil from the pan with kitchen paper, then add 1 tbsp oil and heat up. Add the finely chopped garlic and ginger then all the chopped vegetables.
3
Once the vegetables have softened, pour in the water, put the lid on and steam cook for 3 minutes.
4
When the liquid has reduced by half, add the seasonings and adjust to taste before returning the chicken from Step 1 to the pan. Add the cornflour mixed in a bit of water to thicken the sauce. It's ready!

Tips & Note

At Step 4, adjust the taste with soy sauce, oyster sauce and chilli bean sauce.

Sichuan Chicken

Sichuan cuisine - make it hot or very hot or super hot!

Recipe By: Zixin (https://cookbuzz.com/kitchen/436)

Serves 2

Prep: 8 min

Cook: 8 min

Ingredients

Chicken breast fillet 1
Marinade:
Salt & pepper a pinch each
Sesame oil 1 tsp
Egg white 1/2
Cornflour (or potato starch) 1 tbsp
Vegetable oil as required
Garlic 1 clove
Ginger 1 thumb
Celery 3-4
Carrot 1
Onion 1/2
Water 1.5 ladles
Seasonings:
Oyster sauce 1 tbsp
Sugar 1 tsp
Black pepper a pinch
Sesame oil 1 tsp
Soy sauce 1 tbsp
Chinese chilli bean sauce (Toban-jan) 1 tbsp
Vinegar 1 tbsp
Mushrooms 5-6
Cornflour (or potato starch) as required

Sichuan Chicken

Recipe ID :2472 Posted on 09 MAR 2017

Serves 2

Prep 8min
Cook 8min
views 2,489
printed 4

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Sichuan cuisine - make it hot or very hot or super hot!

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Ingredients

Print Ingredients Email Ingredients
1
a pinch each
1 tsp
1/2
1 tbsp
as required
1 clove
1 thumb
3-4
1
1/2
1.5 ladles
1 tbsp
1 tsp
a pinch
1 tsp
1 tbsp
1 tbsp
1 tbsp
5-6
as required

Method

Prep
8min
Cook
8min
1
Cut the chicken into bitesize pieces and soak in the marinade liquid then rub it in. Put 1 tbsp oil in a frying pan on high heat and fry the chicken for 5 minutes before removing to a plate.
2
Remove excess oil from the pan with kitchen paper, then add 1 tbsp oil and heat up. Add the finely chopped garlic and ginger then all the chopped vegetables.
3
Once the vegetables have softened, pour in the water, put the lid on and steam cook for 3 minutes.
4
When the liquid has reduced by half, add the seasonings and adjust to taste before returning the chicken from Step 1 to the pan. Add the cornflour mixed in a bit of water to thicken the sauce. It's ready!

Tips & Note

At Step 4, adjust the taste with soy sauce, oyster sauce and chilli bean sauce.

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Zixin
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