Gräciõ's LäveñderBliss Café: SzeChuan Style Chicken

Monday, July 31, 2006

SzeChuan Style Chicken

Made this a long way back. Forgot to post this on my blog.

Got this recipe from a member in KC who got it from the website. The original recipe is supposed to be served cold, but hubby prefers it to be hot; thus I modified this to make it a stir fry dish & also to suit our "hot" dish preference.

3pcs chicken breasts meat, sliced
1 slice of ginger
1 section of green onion
3 cloves garlic, minced
1 stalk of cilantro, sliced finely
1 tsp ginger powder
1tbsp green onion, minced

Marinade for Chicken: (1hr)
1/2 tsp ginger juice
1 tbsp shaoxing wine
1/2 tsp salt
a pinch pepper

1 1/2 tsp chinkiang black vinegar
2 tsp sugar
1/2 tbsp spicy bean paste (dou ban jiang)
1/2 tbsp light soya sauce
1/2 tbsp sesame oil

1) Mix the minced garlic, minced green onion , sliced cilantro and ginger powder with the seasoning in a bowl to make the sichuan sauce.
2) Heat 2 tsp oil in a wok, add in ginger slice & green onion to fry till fragrant.
3) Add marinated chicken to stir fry for 3 mins.
4) Turn off heat, dish out & pour seasonings over the chicken. Mix well & serve hot. Enjoy!

I must say that I love this dish. It's definitely a must try. Thumbs up!

U can get spicy bean paste @ all supermarket. I use Lee Kum Kee brand.
I bought my chinkiang black vinegar from wet market.