How to make Chengfu Chicken -
Tender chicken cooked Chinese-style – a perfect blend of sauces and greens.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Sichuan peppers (सिचुआन पैपर)
Cuisine : Chinese
Course : Main Course Chicken
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For more recipes related to Chengfu Chicken checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chicken in Tamarind Sauce with Jasmine Rice . You can also find more Main Course Chicken recipes like Kori Kachpu Quick and Easy Chicken Curry Stir Fried Chicken with Bok Choy Cheesy Achari Chicken
Chengfu Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chengfu Chicken Recipe
Boneless chicken breasts ¾ inch cubes 300 grams
Sichuan peppers 8-10
Cornflour/ corn starch 2 tablespoons
Dark soy sauce 2 teaspoons
Garlic peeled 20-25 cloves
Spring onion bulbs 15-20
Fresh spinach leaves (palak) 8-10
Salt to taste
Oyster sauce 2 tablespoons
Crushed red chillies 1 teaspoon
White vinegar 1 tablespoon
Oil 4 tbsps + deep frying
Method
Step 1
Heat 2 tbsps oil in a non stick pan.
Step 2
Place the chicken pieces in a glass bowl, add cornstarch, dark soy sauce and mix. Set aside.
Step 3
Add garlic cloves to the pan and sauté on medium heat till well browned.
Step 4
Roughly chop spring onion bulbs. Tear spinach leaves and add to the garlic.
Step 5
Add a little salt and sauté for a while. Transfer into a serving bowl and set aside.
Step 6
Heat sufficient oil in a wok and deep fry chicken on high heat till golden brown.
Step 7
Drain on absorbent paper. Heat 2 tbsps oil in a non stick pan, add spring onions and sauté.
Step 8
Add chicken pieces and mix. Add oyster sauce, salt, crushed red chillies and vinegar and toss.
Step 9
Crush Sichuan peppers and add to the pan and mix well.
Step 10
Transfer into the serving bowl over the garlic-spinach mixture and serve hot.
Nutrition Info
Calories : 557 Kcal
Carbohydrates : 11.6 gm
Protein : 17.0 gm
Fat : 47.2 gm
Other : 0.6
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
