Hello my friends ! Let' move to Asia for a while, today we're gonna make Chinese chicken with peanuts. Chinese cuisine is one of my favorite and I intend on learning more about it's special recipes. It's full of remarkable tastes that leaves you speechless... Mmm how much I love their distinctive sauces, I can never stop talking about it )))) So if you are Chinese cuisine lover like me, let's do this together. ))
Ingredients:
Preparation:
Wash the chicken and cut into small cubes. Place in a small dish and put aside. In a bowl whisk together 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 tablespoon maize flour and pinch of salt. Pour the marinade ingredients to chicken cubes, mix well wrap in plastic and pop into the fridge for 30 minutes.
Peel and thinly slice garlic and ginger, then thinly chop washed scallions and celery and put aside. Pound sichuan pepper into pieces. Snip chilies in half or into sections, discarding their seeds and mix with sichuan perpper.
Heat a wok or a deep pan over a high flame. Add oil, chilies and sichuan pepper and stir-fry briefly until chilies are darkening but not burned. then take them from the wok and put aside.
Lightly roast peanut in pepper flavored oil in the same wok, Take them and put aside. In the same wok pop chicken cubes roast on a high heat and put aside. Take the oil from the wok, leave only 2-3 tablespoons and add ginger, garlic and scallions to the wok, continue to stir-fry until they are fragrant then add chicken cubes and stir in sichuan peppers and chilies.
Mix together 200 ml. chicken stock, 1 tablespoon soy sauce, 1 tablespoon sugar, 1/2 squeezed lemon, 1 tablespoon maize flour, stir and pour on prepared chicken in the wok. Stir on a medium heat until it's cooked (about 1 minute) test one of the larger pieces to make sure. As soon as the sauce has become thick and shiny, add peanuts, stir them in and serve.
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- Chicken breast 500 gr.
- rice wine (or dry sherry) 1 tablespoon
- soy sauce 1 tablespoon
- maize flour 1 tablespoon
- pinch of salt
- ginger 1 slice (5 cm)
- celery 1 branch
- 2 whole scallions thinly sliced
- garlic 2 cloves
- sichuan pepper 1 teaspoon
- red chilly 2 pieces
- salt
- vegetable oil 100 ml.
- peanut 120 gr. (unsalted dry-roasted)
- chicken stock 200 ml.
- soy sauce 10-11 tablespoon
- sugar 1 tablespoon
- squeezed lemon 1/2
- maize flour 1 tablespoon
- parsley for dressing
Preparation:
Wash the chicken and cut into small cubes. Place in a small dish and put aside. In a bowl whisk together 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 tablespoon maize flour and pinch of salt. Pour the marinade ingredients to chicken cubes, mix well wrap in plastic and pop into the fridge for 30 minutes.
Peel and thinly slice garlic and ginger, then thinly chop washed scallions and celery and put aside. Pound sichuan pepper into pieces. Snip chilies in half or into sections, discarding their seeds and mix with sichuan perpper.
Heat a wok or a deep pan over a high flame. Add oil, chilies and sichuan pepper and stir-fry briefly until chilies are darkening but not burned. then take them from the wok and put aside.
Lightly roast peanut in pepper flavored oil in the same wok, Take them and put aside. In the same wok pop chicken cubes roast on a high heat and put aside. Take the oil from the wok, leave only 2-3 tablespoons and add ginger, garlic and scallions to the wok, continue to stir-fry until they are fragrant then add chicken cubes and stir in sichuan peppers and chilies.
Mix together 200 ml. chicken stock, 1 tablespoon soy sauce, 1 tablespoon sugar, 1/2 squeezed lemon, 1 tablespoon maize flour, stir and pour on prepared chicken in the wok. Stir on a medium heat until it's cooked (about 1 minute) test one of the larger pieces to make sure. As soon as the sauce has become thick and shiny, add peanuts, stir them in and serve.
请享用
Share your comments and follow on:
Pinterest:http://www.pinterest.com/mariamkereselid/my-cherry-spot/
Facebook:https://www.facebook.com/Mycherryspot7
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