Fiery Sichuan Chicken Recipe - Hot and spicy chicken with Sichuan peppercorns

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Sichuan peppers, Boneless chicken

Cuisine : Chinese

Course : Starter

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Fiery Sichuan Chicken

Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Fiery Sichuan Chicken Recipe - How to make Hot and spicy chicken with Sichuan peppercorns

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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking :

Ingredients

  • Sichuan peppers roasted1 tablespoon

  • Boneless chicken cut into ¾ inch pieces400 grams

  • Garlic 10-15 cloves

  • Green cabbage 1/2 small

  • Red cabbage 1/2 small

  • Oil 4 tablespoons

  • Dried red chillies 6

  • Red chilli sauce 1 tablespoon

  • Oyster sauce 2 tablespoons

  • Dark soy sauce 1 tablespoon

  • Cornflour/ corn starch 2 teaspoons

  • Water 1/2 cup

  • Salt to taste

  • Sesame oil (til oil) 1 teaspoon

Method

Step 1

Crush Sichuan peppercorns and transfer into a bowl. Crush garlic cloves. Shred green and red cabbages. Heat 2 non stick pans and pour 2 tbsps oil in each. Add both the cabbages to one pan and add salt. Add garlic to the other pan.

Step 2

Chop red chillies. Sauté garlic till brown and then add red chillies and continue to sauté. Add chicken and mix well and continue to sauté. Add Sichuan peppercorns, red chilli sauce, oyster sauce and dark soy sauce and mix. Cook till the chicken is cooked. Mix cornflour with ½ cup water. Transfer the cabbage into a serving dish.

Step 3

Add ½ the cornflour mixture and salt to the chicken and mix well. Cook till the sauce thickens. Arrange chicken over the cabbage. Drizzle sesame oil and serve hot with steamed rice.

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