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Chengdu Chicken

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Ingredients
  Roasting chicken with bones 10 Ounce (300 Gram)
  Grated ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), chopped
  Fresh chili 2
  Chili bean paste 2 Teaspoon (Use 1 Teaspoon For A Milder Dish)
  Peppercorns 1⁄2 Teaspoon (Szechwan / White)
For seasoning sauce
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Vinegar 1 Teaspoon
  Sherry 2 Teaspoon
  Hot water 7 Tablespoon
For thickening paste
  Cornflour 2 Teaspoon
  Water 2 Teaspoon
  Chopped chives 1 Tablespoon
Directions

Chop the chicken on the bone into 4-cm (1 1/2-in) lengths.
De-seed the chillis and shred them.
Heat 1 1/2 tablespoons of oil and fry the peppercorns for 1 minute, then discard them.
Brown the chicken in this oil for 2 minutes, then add the ginger and garlic.
Remove from the heat and add the chilli-bean paste and chillis; mix well.
Then add the seasoning sauce and return to the heat.
Bring to the boil and simmer for 10 minutes.
Blend in the cornflour paste to thicken the gravy and serve sprinkled with chopped chives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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