Szechuan Chile Chicken Recipe: Chinese Recipes (how many calories)
In China, the chicken pieces are chopped through the bone for this dish, but if you do not possess a cleaver, use filleted chicken meat.
- 1 lb 2 oz/500 g Chicken thighs
- 1/4 tsp Salt and pepper
- 1 tbsp Sugar
- 2 tsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Rice wine
- 2 tsp Cornstarch
- 2-3 tbsp Vegetable oil
- 1-2 crushed Garlic cloves
- 2 cut into short sections, with the white and green parts separated Scallions
- 4-6 small soaked and seeded Red chili
- 2 tbsp crushed yellow Bean sauce
- about 2/3 cup Chinese stock
- Cut or chop the chicken thighs into bite-size pieces and marinate with the pepper, sugar, soy sauces, wine, and cornstarch for 25-30 minutes.
- Heat the oil in a pre-heated wok and stir-fry the chicken for 1-2 minutes, until lightly brown. Remove with a slotted spoon, then transfer to a warm dish and reserve. Add the garlic, the white parts of the scallion, the chilies, and yellow bean sauce to the wok and stir-fry for about 30 seconds.
- Return the chicken to the wok, stirring constantly for 1-2 minutes, then add the stock and bring to a boil. Cover and braise over medium heat for 5-6 minutes, stirring once or twice. Garnish with the green parts of the scallion and serve immediately.
- COOK’S TIP: One of the striking features of Szechuan cooking is the quantity of chilies used. Food generally in this region is much hotter than elsewhere in China—people tend to keep a string of dry chilies hanging from the eaves of their houses.