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Entry tags:
Descriptive, if bland. But not in taste.
This week's Resolution Recipe: Chicken with Chiles.
"The first time you encounter this dish, it appears terrifyingly spicy... the chiles that make the dish look so dramatic are used to give fragrance and a gentle spiciness to the cooking oil and are not usually eaten."
2 boneless, skinless chicken breasts - about 2/3 lb total
Marinade:
2 tsp rice wine or sherry
2 tsp soy sauce
1/4 tsp salt
Other ingredients:
about 2 oz dried red chiles
peanut oil
2 cloves garlic (Ha! I used... more.)
equivalent amount of fresh ginger, peeled
2 Tbsp Sichuan pepper
2 scallions, cut into 3 sections
salt and generous pinch of sugar
2 tsp sesame oil
Cut the chicken into 1" cubes and place into a small bowl. Add the marinade and mix well; set aside for 30 minutes.
Snip the chiles in half, discarding as many seeds as possible.
Heat the oil for deep-frying to a very high temperature. Add the chicken and fry for 4-5 minutes until the pieces are cooked through, golden-brown, and a little crispy on the outside. Drain well and set aside.
Heat 3 Tbsp oil in a wok over a moderate flame. Add the garlic and ginger and stir-fry until they are fragrant and just taking color. Add the chiles and Sichuan pepper. Stir-fry for 10-20 seconds, taking great care not to burn the chiles. Add the chicken and scallions and stir in. Season with salt to taste and a generous pinch of sugar. Stir well so that the chicken is coated with fragrant oil. Remove from heat, stir in the sesame oil, and serve.
What worked: It was very tasty. I didn't have any fresh ginger; I substituted minced candied ginger and omitted the sugar. It seemed to work okay.
What didn't: It was fairly spicy, on the edge of too spicy for the wife.
Will I make it again? Possibly, although we are now out of small red chiles and I need to go buy some more.
"The first time you encounter this dish, it appears terrifyingly spicy... the chiles that make the dish look so dramatic are used to give fragrance and a gentle spiciness to the cooking oil and are not usually eaten."
2 boneless, skinless chicken breasts - about 2/3 lb total
Marinade:
2 tsp rice wine or sherry
2 tsp soy sauce
1/4 tsp salt
Other ingredients:
about 2 oz dried red chiles
peanut oil
2 cloves garlic (Ha! I used... more.)
equivalent amount of fresh ginger, peeled
2 Tbsp Sichuan pepper
2 scallions, cut into 3 sections
salt and generous pinch of sugar
2 tsp sesame oil
Cut the chicken into 1" cubes and place into a small bowl. Add the marinade and mix well; set aside for 30 minutes.
Snip the chiles in half, discarding as many seeds as possible.
Heat the oil for deep-frying to a very high temperature. Add the chicken and fry for 4-5 minutes until the pieces are cooked through, golden-brown, and a little crispy on the outside. Drain well and set aside.
Heat 3 Tbsp oil in a wok over a moderate flame. Add the garlic and ginger and stir-fry until they are fragrant and just taking color. Add the chiles and Sichuan pepper. Stir-fry for 10-20 seconds, taking great care not to burn the chiles. Add the chicken and scallions and stir in. Season with salt to taste and a generous pinch of sugar. Stir well so that the chicken is coated with fragrant oil. Remove from heat, stir in the sesame oil, and serve.
What worked: It was very tasty. I didn't have any fresh ginger; I substituted minced candied ginger and omitted the sugar. It seemed to work okay.
What didn't: It was fairly spicy, on the edge of too spicy for the wife.
Will I make it again? Possibly, although we are now out of small red chiles and I need to go buy some more.