Por
Master Receita Solta
"Sichuan chicken is a striking recipe of Chinese cuisine defined by the numbness and citrus aroma of Sichuan pepper, combined with garlic, grated ginger, soy sauce, and sesame oil. The chicken cubes marinate for ten minutes to set the seasonings before searing over high heat. In the very hot skillet, the meat gains a golden color while the red peppers and onion maintain crispiness and freshness. Finished with chopped cilantro, it provides an aromatic dish yielding four servings."
- Marinate the chicken for 10 minutes in soy sauce with sesame oil, garlic, and ginger for flavor penetration. - Briefly frying the Sichuan pepper in hot oil over medium heat to extract its oils without burning. - Keep the heat high when stir-frying the chicken and vegetables to cook quickly without releasing excess water.
In a bowl, season the chicken cubes with soy sauce, sesame oil, ginger, garlic, salt, and black pepper. Let it marinate for 10 minutes.
In a large skillet, heat a little olive oil over medium heat and add the Sichuan pepper, frying quickly.
Add the marinated chicken and cook for about 5 minutes, stirring occasionally, until it begins to brown.
Include the onions and bell pepper, sautéing for another 7 to 10 minutes, until the vegetables are soft.
Check the seasoning and adjust as necessary. Cook for 2 more minutes to integrate the flavors.
Turn off the heat and finish with chopped fresh cilantro.
Serve hot, accompanied by white rice.
Enjoy your Sichuan Chicken!
Encontramos os melhores utensílios e ingredientes para você preparar Sichuan Chicken: The Spicy Flavor of China in Your Home com perfeição.
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- With peanuts: add two tablespoons of skinless roasted peanuts in the final stage of the stir-fry. - With broccoli: add small bouquets of pre-steamed broccoli along with the red bell pepper. - Sichuan with chard: add strips of fresh chard in the final minute of cooking to wilt slightly in the sauce.
- Sichuan pepper can be replaced by a mixture of ground black pepper with lemon zest and cayenne pepper. - The chicken breast can be replaced by cubed boneless thighs or pork loin cut into thin strips. - Toasted sesame oil can be replaced by regular sesame oil or peanut oil.
Store in an airtight container under refrigeration for up to 3 days. Reheat quickly in a very hot frying pan with a drizzle of water or in the microwave for 2 minutes so as not to soften the bell peppers.
Do not freeze after cooking, as the peppers lose their crunchy texture. Raw marinated chicken can be frozen in an airtight container for up to 60 days at 18°C below zero.
Serve immediately over a portion of steamed white rice or aromatic jasmine rice. Neutral rice is fundamental to welcome the spicy sauce and balance the palate.
Sichuan pepper is the dried peel of the fruit of an Asian ash species. It does not have the heat of common peppers; causes a slight numbness and tingling sensation on the lips and tongue with citrus notes.
Keep the pan on the highest flame of the stove and do not add all the ingredients at once if the pan is small. Intense heat evaporates moisture and caramelizes the meat cubes.
Sesame oil gives toasted and oily notes characteristic of Chinese cuisine. If you do not have it, use regular vegetable oil and sprinkle toasted sesame seeds at the end.
Não. The Chinese stir-fry method seeks to keep the vegetables 'al dente', crunchy and bright, cooking for only 7 to 10 minutes to preserve the colors and vitamins of the vegetables.
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