Chengdu Chicken – An authentic Chinese Chicken Recipe

This dish is named after the Sichuan Chengdu, the capital of which is China & # 39; s Sichuan Province. This recipe serves three people as a main course or six when another dish for her. The hot bean paste gives the dish a rich flavor. This component is made of crushed chilies and soybeans.

Sichuan cuisine is famous for its bold flavors. Garlic, Szechuan peppercorns, chili and widely used in the recipes in this recipe and ginger, sesame paste and peanut is typical of many recipes. As well as Chengdu Chongquig recipes are recipes, too Zigong, Sichuan and Buddhist vegetarian food in the region. The word spelled Szechwan or Sichuan.

What you will need:

  • £ 1 boneless, skinless chicken breast
  • 1/2 bunch spinach
  • 1 green onion
  • 5 tablespoons vegetable oil
  • 1 teaspoon Sichuan peppercorns and coriander
  • 1/2 teaspoon sesame oil
  • 2 slices of ginger
  • 1 tablespoon hot bean paste
  • 1 clove garlic
  • salt, if necessary,



  • 1 tablespoon dry sherry or rice wine
  • 3 teaspoons cornstarch
  • 1/4 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1/8 teaspoon black pepper

the sauce:

  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water
  • 1 tablespoon dry sherry or rice wine
  • 2 teaspoons red rice vinegar or red wine vinegar
  • 1 teaspoon of white sugar

How to do it:

Wash the chicken and pat dry with paper towels. Discard any fat. The meat is cut into strips, and the strips an inch cubes. Mix the sherry or rice wine, sesame oil, soy sauce and black pepper to the marinade, and stir in the cornstarch. Marinate the meat in this mixture for twenty minutes in the refrigerator.

together the vinegar, soy sauce, rice wine or sherry and sugar to the sauce. Dissolve the corn starch in the water into a separate bowl. Smash the garlic and drag. Chop the ginger and garlic. Wash the green onions and chop finely. Wash the spinach and drain it.

Heat the wok, then add a tablespoon of oil. Add the spinach and a little salt. Wilt the spinach for a few seconds, then remove from wok. Clean the wok and add four tablespoons of oil to it. Add the chicken and fry with constant stirring. When nearly cooked, remove the wok, and two tablespoons of oil. Add the hot bean paste, garlic and ginger and fry for half a minute. Put the chicken back into the wok and stir the mixture.

Press the meat side of the wok and add the sauce to the center. Stir in the cornstarch mixture again stir the sauce, stir quickly it thickens. Mix the chicken with the sauce and add the sesame oil and green onion. Sprinkle the Sichuan pepper and coriander over the top and serve with wilted spinach and maybe some rice or egg noodles.

Source by Christine Szalay-Kudra