HOW TO COOK SZECHUAN CHICKEN

How To Cook Szechuan Chicken –here is another Chinese dish that you will surely love. This dish is very similar to Kung Pao and in fact, many food lovers say that Szechuan is also the Kung pao. But for me they are not the same because I use some ingredients in Szechuan that I don’t use in cooking Kung Pao, like the bell pepper for instance. But if you are going to cook them using the same ingredients, well, maybe that is the time you can say they are the same. Here is how to cook Szechuan Chicken:

INGREDIENTS

½ cup of roasted peanuts

1 small stalk spring onions

4 cups cooked rice

8 cloves garlic (minced)

2 tbsp ginger (minced)

1 medium size sweet onion (sliced vertically)

2 cups snow peas/sitsaro (cut diagonally)

2 red bell peppers (cut into desired shape)

2 yellow bell peppers (cut into desired shape)

2 lbs chicken (cut into chunks)

4 tbsp canola oil

½ tsp of salt

4 tsp of cornstarch

4 tsp of hot chili paste

2 tsp rice wine

4 tsp soy sauce

1 cup chicken broth

4 tbsp sesame oil

COOKING PROCEDURE

1. In a small bowl, combine cornstarch, hot chili paste, rice wine, soy sauce chicken broth and 2 tbsp sesame oil.

2. In a saucepan, add 2 tbsp of sesame oil and 2 tbsp of canola oil. Stir-fry the chicken until the red color turns white.

3. Remove the chicken and set aside.

4. Add the rest of canola oil and heat. Add the garlic, sweet onion and ginger. Saute until the garlic turns light brown.

5. Add all the ingredients except rice, spring onions and peanuts.

6. Simmer for four minutes.

7. Transfer in a serving plate. Scatter spring onions and peanuts. And serve with rice.

HOW TO COOK SZECHUAN CHICKEN