Sichuan Spicy Boiled Chicken
Spicy Boiled Chicken is a Sichuan dish, if you want to make it spicier, you can use xiao mi la (millet) spiciness in your choice of dried chili peppers. This method works with all kinds of meat, you can use it for beef, lamb, fish. If you don't have a certain vegetable in the recipe, you can substitute your favorite vegetable and have fun. The recipe only provides a method, it does not stipulate that you have to choose the same vegetables. Cook your favorite dishes according to your taste!
Equipment
- 1 deep bowl or serving dish
- 1 wok
Ingredients
Main ingredient
- 1 chicken breast
Accessory Ingredients:
- soybean sprouts
- 2 celery stalks
- 1 green onion
- 6 slices fresh ginger
- 3 cloves garlic (sliced)
- 3 cloves garlic (minced)
- 2 stems fresh coriander (cilantro) leaves
- 10 dried chili peppers (divided in equal parts)
- 10-20 Sichuan peppercorns
- corn starch
- 40 ml cooking oil divided in equal parts (40 ml = 2 tbsp + 2 tsp)
Seasonings:
- ½ teaspoon salt
- 1 teaspoon white sugar
- ½ teaspoon MSG optional
- 1 teaspoon Shaoxing wine
- 2 teaspoons Pixian doubanjiang bean paste
- 100 grams hot pot soup base
- ½ teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- ½ teaspoon toasted sesame oil
Instructions
Preparation
- Wash the chicken breast. Peel and wash the celery, green onion, ginger, garlic, bean sprouts, and coriander.
- Slice the chicken into bite-sized pieces and rinse. Pat the chicken dry, add 1/4-1/2 tsp salt, 1/2 tsp monosodium glutamate, and stir well. Add a small amount of water and stir well until the spices are absorbed by the chicken. Then add the starch and mix well. Set the chicken aside. At this point we can clearly see the texture of the chicken.1 chicken breast, 1/2 teaspoon salt, 1/2 teaspoon MSG, corn starch
- Slice the ginger and half of the garlic. Chop the green onion. Mince the remaining half of the garlic. Chop the dried red pepper and coriander.1 green onion, 6 slices fresh ginger, 3 cloves garlic, 2 stems fresh coriander (cilantro) leaves, 10 dried chili peppers, 3 cloves garlic
Cooking:
- Put half of the oil in the wok, add the bean sprouts and celery, and stir-fry for 30 seconds. Add the ginger, minced garlic, doubanjiang bean paste, hot pot soup base, and half of the dried red pepper.soybean sprouts, 2 celery stalks, 6 slices fresh ginger, 3 cloves garlic, 10 dried chili peppers, 40 ml cooking oil, 2 teaspoons Pixian doubanjiang bean paste, 100 grams hot pot soup base
- Add enough water to cover the ingredients, then season with salt, sugar, monosodium glutamate, cooking wine, light and dark soy sauce, and sesame oil. Bring to a boil, then, remove the ingredients and put them in a deep dish. Keep the broth in the wok.1/2 teaspoon salt, 1 teaspoon white sugar, 1/2 teaspoon MSG, 1 teaspoon Shaoxing wine, 1/2 teaspoon dark soy sauce, 1/2 teaspoon toasted sesame oil, 1 teaspoon light soy sauce
- Add the chicken to the boiling broth and cook.1 green onion, 3 cloves garlic, 2 stems fresh coriander (cilantro) leaves, 10 dried chili peppers, 40 ml cooking oil, 10-20 Sichuan peppercorns
- Pour the broth and chicken into the deep dish with the other ingredients, and top with the sliced garlic, the remaining half of the dried red peppers, the Sichuan peppercorns and green onions.
- Then heat the remaining 20ml of oil in a pan to 180° C (356° F), and pour it over the dish to stimulate the aroma. Add the chopped cilantro at the end and you're done.
Notes
- You can use your favorite vegetables
- If you don't like raw cilantro, you can add it with the other toppings before pouring the hot oil.
- For an authentic Sichuan flavor, try caiziyou (roasted rapeseed oil)
Nutrition
Calories: 1629kcalCarbohydrates: 24gProtein: 52gFat: 148gSaturated Fat: 18gPolyunsaturated Fat: 24gMonounsaturated Fat: 101gTrans Fat: 1gCholesterol: 145mgSodium: 2091mgPotassium: 1131mgFiber: 3gSugar: 11gVitamin A: 1684IUVitamin C: 14mgCalcium: 64mgIron: 3mg
Tried this recipe?Let us know how it was!