Рецепт {Book Review & Giveaway} GARLIC-PEPPER CHICKEN with CASHEW RED CHILI RICE ... The Mainland China Cookbook & a giveaway
Garlic-Pepper Chicken
This dish typifies the style of cooking that has made Hunan food a strong contender for the best in China.
- 200gms chicken leg, boneless, scores and cut into 1″ bite size pieces
- For the chicken Marinade:
- 1 egg, lightly beaten
- 2 tsp light soy sauce
- 1/2 tsp corn flour
- 2 tsp groundnut oil
- 1 green bell pepper {capsicum}, diced into 1 ” pieces
- 1/2 tsp chopped fresh red chili {I used roasted red chili flakes}
- 2 cloves of garlic, thinly sliced {I used 4}
- 6 black peppercorns, crushed
- 10gm red capsicum, diced into 1″ pieces {I used 1/4 each red,yellow & orange}
- For the seasoning:
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp white vinegar
- 1 tsp Shaoxiang wine, or white or rice wine {I used red wine vinegar}
- 1 tsp cornstarch mixed in 1 tbsp water, for thickening
- 1/2 tsp sesame oil
- 1/2 tsp chili oil
- Groundnut oil for sautéing
Method:
Mix the chicken with all of the marinade ingredients and set aside for 20 minutes
Meanwhile, assemble th rest of the ingredients.
Heat 30ml oil in a wok till moderately hot.
Stir fry the chicken until golden-brown for 2-3 minutes. {Mine took a lot longer}. Remove with a perforated spoon, and drain on paper towels.
Add another 30ml of groundnut oil to the wok. Heat and swirl the wok to coat the surface right around.
Add the garlic and sauté till it turns brown, and then the chillies. Cook for 30 seconds.
Return chicken back to the pan, and add the crushed black pepper and chopped bell pepper. Sauté well and add the seasoning ingredients, finishing with sesame oil and chili oil. Toss well for 10 seconds. Serve hot!
Cashew and Chili Fried Rice
500gm long grain rice, cooked
2 tbsp groundnut oil
50gms cashews, dry roasted
2 tsp fresh grated ginger {I skipped this}
1 clove garlic, roughly chopped {I used 3}
2 spring onions, roughly chopped {I used a medium white onion}
1 tsp chili flakes
1 tbsp light soy sauce
1 tsp salt {I skipped this as my cooked rice had salt}
1/2 tsp white pepper
Method:
Heat a wok over high flame, add the oil, swirling around to coat.
Add the cashews, ginger, garlic, spring onions and chillies to the wok. Stir fry for 1 minute.
Add the cooked rice and stir fry for 5 minutes. Add seasoning.
Add the soy sauce, pouring it down the side of the wok. Stir fry for 1 minute and toss well.
Remove from heat and serve.
{Junior PAB, who thoroughly enjoyed the meal, grabbed the book soon after! His explanation, “That was really good Mama. Now I’m going to choose what you make next!“}
♥ Thank you for stopping by ♥