How to make Fiery Sichuan Chicken -
Hot and spicy chicken with Sichuan peppercorns
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Sichuan Peppers (सिचुआन पैपर), Boneless chicken (हड्डी रहित चिकन)
Cuisine : Chinese
Course : Snacks and Starters
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Fiery Sichuan Chicken 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Fiery Sichuan Chicken Recipe
Sichuan Peppers roasted 1 tablespoon
Boneless chicken cut into ¾ inch pieces 400 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.
Nutrition Info
Calories : 280 kcal Kcal
Carbohydrates : 25.0 gm gm
Protein : 2.2 gm gm
Fat : 18.8 gm gm
Other : 0
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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.
