How to make Sichuan Chicken with Red Wine -
The combination of red wine and Sichuan peppercorns takes this chicken dish to new heights
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless chicken thigh, Red wine (रेड वाइन)
Cuisine : Chinese
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Achari Murgh Cuban Spiced Chicken with Pineapple Salsa Chicken Dhaniya Kurma Chicken and Pepper Stir Fry
Sichuan Chicken with Red Wine Recipe Card
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.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sichuan Chicken with Red Wine Recipe
Boneless chicken thigh cut into 1 inch pieces 400 grams
Red wine 1/2 cup + tablespoons
Sichuan peppers crushed 1 teaspoon
Salt to taste
Tata Sampann Chicken Masala 1 tablespoon
Refined flour (maida) 1/4 cup
Oil 1 tablespo for deep-frying
Spring onion bulbs 3
Garlic cloves finely chopped 8-10
Red chilli paste 1 1/2 tablespoons
Dried red chillies 10-12
Peanuts fried 1/2 cup
White sesame seeds toasted to sprinkle
Method
Step 1
Put chicken pieces in a bowl. Add ½ cup red wine, salt, Tata Sampann Chicken Masala and flour and mix well.
Step 2
Heat sufficient oil in a kadai. Deep-fry chicken pieces till crisp. Drain on absorbent paper.
Step 3
Heat 1 tablespoon oil in non-stick wok.
Step 4
Slice spring onion bulbs and add to the wok along with garlic and sauté well.
Step 5
Add chilli paste and mix well. Add red chillies, fried chicken pieces, crushed Sichuan peppers and mix well.
Step 6
Add remaining red wine and mix well. Add salt and mix. Add fried peanuts and mix well.
Step 7
Sprinkle sesame seeds and serve hot.
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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.
