Tuesday, July 03, 2007

Szechuan Chicken

After eating Szechuan chicken several times at the Chinatown restaurants, I decided to try cooking this dish for dinner today

Szechuan Chicken INGREDIENTS (SERVES 4), adapted from chinese cuisine at about.com:

  • 1kg chicken thigh fillet
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 tablespoons rice wine/ cooking wine (increase dosage for stronger alcohol taste)
  • 1 teaspoon Worcestershire sauce (didn't have)
  • 2 teaspoons Tabasco sauce (didn't have)
  • 2 tablespoons sesame oil (used sesame paste)
  • 1 tablespoon soy sauce (both light +dark)
  • 2 tablespoon brown/white sugar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon crushed dried red chilies, or to taste (definitely need more for a spicier dish)
  • 2 slices ginger, minced, to form 1 tablespoon
  • 2 bunches of broccoli
  • 1 redpepper, sliced
  • 1 large purple onion, sliced
  • spring onions, chopped
  • 1 cup plus 1 tablespoon vegetable oil


  • Rinse the chicken and pat dry with paper towels. Cut the chicken fillets into thin strips. (Partially freeze chicken breasts first to make this easier).
  • Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture.
  • Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. (can ignore this step and just proceed to add the veges if your lazy)
  • Stir fry briefly and add the peppers. Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
  • Return the chicken to the wok.
  • Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Diced capsicum, purple onion and garlic

Marinade chicken in sauce

Fry garlic and onions till brown

Serve hot with rice.




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