Chinese Cuisine China Kitchen Food Recipe

Hot and Spicy Chicken Recipe

A typical Szechwan dish – harmonious blends of spices and enticing pungency. The spiciness is sure to stimulate everyone’s taste buds. A great dish for a chilly winter’s day – sure to chase away the grey clouds!

Ingredients

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Marinade:
1 Tbs. soy sauce
2 tsp. wine
1/4 tsp. salt
1/2 tsp. oil
2 tsp. cornstarch
Hot Sauce:
1 Tbs. wine
1/2 tsp. sesame oil
2 tsp. soy sauce
1 tsp. sugar
1 tsp. chili oil
1/2 cup chicken soup stock
2 tsp. hoisin sauce
1/2 tsp. salt
1/2 tsp. white pepper
3 Tbs. oil
1 Tbs. ginger
4 cloves garlic
4 dry red chili peppers, crushed
1 cup bamboo shoots
1 cucumber, cut into 1/2″ cubes
2 bell peppers, cut into 1/2″ pieces
2 tsp. cornstarch
4 tsp. cold water.
1 lb. chicken cut into 1/2″ cubes

Preparation Instructions:

Marinate chicken for 30 minutes.
Combine ingredients for hot sauce and reserve. Combine cornstarch and water, reserve.
Heat oil in wok over high heat. Add ginger, garlic and chili peppers; stir for 15 seconds. Add marinated chicken and stir-fry for 1 1/2 minutes. Remove chicken.
Add vegetables; stir for 30 seconds. Pour in sauce mixture. Mix well with continuous stirring for 1 minute. Return chicken to wok and thicken with cornstarch solution.

3 Servings.

Archiver’s Comments

Skill level – easy
I didn’t find this dish especially hot, but that may be because I cook spicy food quite often. Add more chili oil and chili peppers to suit.



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