Spicy chicken (Hunan Cuisine)

Spicy chicken (Hunan Cuisine)
Dec 13, 2007 21:28
ICEBERG Points: Join Date: Sep 10, 2007 Status: offline	Materials: two chicken (about 750 grams), MSG(1 gram), red pepper (100 grams), sesame oil (5 grams), cooking wine( 15 grams), cooked lard( 1000 grams), Chinese prickly ash seed (1 gram), garlic sprouts (15 grams), vinegar (10 grams), salt (2 grams), starch (25 grams), soybean sauce (20 grams). How to make it: Step 1 Cut two chickens into dices (about 2 centimeters wide). Step 2 Put chicken dices in a bowl, add 1 gram salt, 5 grams soybean sauce, 5 grams cooking wine and 15 grams starch. Then mix them well and let those chicken dices wrapped with starch. Step 3 Add 15 grams soybean sauce, 10 grams vinegar, 1 gram MSG, 5 grams sesame oil and 5 grams starch in a bowl and mix them well. Step 4 Add about 100 grams cooked lard in the pan and melt it with high heat. Then scatter chicken dices in and quick-fry about 20 seconds and take them out. When the lard becomes heated again, fry chicken dices till their surface turns golden and then take them out. Step 5 Take out the seeds of the red peppers and cut them into pieces (each about 1 cm). Cut garlic sprouts into segments (each about 1 cm long). Step 6 Add 50 grams lard in the pan and melt it with fierce heat. Then add red pepper and Chinese prickly ash seed and stir-fry them for a second. Finally, add chicken dices in, stir-fry the mixture and then add the mixture of soybean sauce, vinegar, MSG etc in. Stir-fry it for a second and dish it up (do not forget to scatterr some sesame oil on it after holding it on the plate).

Dec 13, 2007 21:28

ICEBERG
Points:
Join Date: Sep 10, 2007
Status: offline

Materials: two chicken (about 750 grams), MSG(1 gram), red pepper (100 grams), sesame oil (5 grams), cooking wine( 15 grams), cooked lard( 1000 grams), Chinese prickly ash seed (1 gram), garlic sprouts (15 grams), vinegar (10 grams), salt (2 grams), starch (25 grams), soybean sauce (20 grams).

How to make it:
Step 1 Cut two chickens into dices (about 2 centimeters wide).
Step 2 Put chicken dices in a bowl, add 1 gram salt, 5 grams soybean sauce, 5 grams cooking wine and 15 grams starch. Then mix them well and let those chicken dices wrapped with starch.
Step 3 Add 15 grams soybean sauce, 10 grams vinegar, 1 gram MSG, 5 grams sesame oil and 5 grams starch in a bowl and mix them well.
Step 4 Add about 100 grams cooked lard in the pan and melt it with high heat. Then scatter chicken dices in and quick-fry about 20 seconds and take them out. When the lard becomes heated again, fry chicken dices till their surface turns golden and then take them out.
Step 5 Take out the seeds of the red peppers and cut them into pieces (each about 1 cm). Cut garlic sprouts into segments (each about 1 cm long).
Step 6 Add 50 grams lard in the pan and melt it with fierce heat. Then add red pepper and Chinese prickly ash seed and stir-fry them for a second. Finally, add chicken dices in, stir-fry the mixture and then add the mixture of soybean sauce, vinegar, MSG etc in. Stir-fry it for a second and dish it up (do not forget to scatterr some sesame oil on it after holding it on the plate).

Dec 14, 2007 01:41	#1
WESTNORWOODGAS Points: Join Date: Jun 22, 2007 Status: Offline	It looks like I might get to try this as I will be going to Yueyang city when I'm back in China. Alan

Dec 14, 2007 08:48	#2
JCNILE123 Points: Join Date: Mar 30, 2006 Status: Offline	Thank you ICEBERG, Look is Delicious, no doubt. In addition, yes, it is exactly the Chinese plate serve here in the States. Alan I am sure you will love it, just remember that they use a lot of hot pepper in Hunan, some times I have to say it is delicious but too hot. I always ask them to make it light on hot peppers, so I can enjoy it better.

Dec 14, 2007 11:25	#3
WESTNORWOODGAS Points: Join Date: Jun 22, 2007 Status: Offline	Yes I know JC, but thats how I like it, HOT Alan

Dec 14, 2007 18:49	#4
JCNILE123 Points: Join Date: Mar 30, 2006 Status: Offline	I can understand that, Alan, if you like the hot Hunan peppers, then it is possible to enjoy them.

Dec 14, 2007 19:45	#5
CHERYL Points: Join Date: May 10, 2007 Status: Offline	If you want to taste the real Hunan cuisine, you should try to enjoy the peppers.

Dec 14, 2007 23:17	#6
JCNILE123 Points: Join Date: Mar 30, 2006 Status: Offline	Cheryl, Trust me; I understand your meaning, However, I am making in ways, I am getting better, in fact, I am practicing here at home, so next schedule trip I can make my self-look better, and hold it better. Man, the little red peppers are so HOT.

Dec 17, 2007 01:16	#7
WESTNORWOODGAS Points: Join Date: Jun 22, 2007 Status: Offline	It will put hairs on your chest JC, I'm still hoping for some on my head, he he Alan

Dec 17, 2007 20:42	#8
ICEBERG Points: Join Date: Sep 10, 2007 Status: Offline	JCL, is this dish that you have tasted in Hunan? BTW, have you ever tasted Chongqing style Spicy chicken? If not, please follow my thread to see what it is.

Dec 18, 2007 00:51	#9
JCNILE123 Points: Join Date: Mar 30, 2006 Status: Offline	Alan, the more I read your reply, the more I have to laugh. That is a trainload of imagination, he, he,

Dec 18, 2007 00:52	#10
JCNILE123 Points: Join Date: Mar 30, 2006 Status: Offline	Iceberg, No, I have not tasted Chongqing style spicy chicken. I think I need to ask for it next time I go to the restaurant, it look good. Moreover, yes, that is exactly the dish I was talking of. Thank you so very much for the recipe, as you sees, now I need to work my self on to the hot part of it.

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