SZECHUAN CHICKEN SOUP
Make and share this Szechuan Chicken Soup recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water.
- Bring to boiling; reduce heat.
- Cover and simmer for 10 minutes.
- Stir in remaining ingredients.
- Return to boiling.
- Serve at once.
Nutrition Facts : Calories 204, Fat 6.5, SaturatedFat 1.8, Cholesterol 54, Sodium 1017.1, Carbohydrate 10.4, Fiber 2.3, Sugar 5.6, Protein 25.4
SZECHUAN CHICKEN SOUP
This is one of my favorite soups. It is a pretty quick soup and uses lots of fresh ingredients. It is kind of fun to make because you make the base first and then ladle it over stir fried vegetables, raw bean sprouts, shredded cabbage and cilantro. The hot broth cooks the cabbage and everything else stays crisp tender. It is my own recipe made up from only my own cooking experiences and ideas so I am sure that there is nothing about it that is even close to authentic even if there is such a thing, but it is a good soup with lots of nice flavors and crisp fresh vegetables. Although the chow mien noodles and peanuts are listed as optional, I highly recommend them. They add so much depth to the soup. The stir fry noodles that I use are fresh. I can find them in the produce isle near the bean sprouts and egg roll wraps. The flavor that I prefer is Hot'N' Spicy. It is a Szechuan recipe after all and Szechuan is a spicy dish.
Provided by Karen From Colorado
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place water, chicken breasts, bay leaf, chilies, garlic, and soy sauce in a large soup pot or dutch oven; simmer until chicken is done. Cool enough to handle and remove the meat from the bones; dice into bite sized pieces and add back to the soup.
- Remove bay leaf and chilies and discard.
- Add water chestnuts, ground red pepper and ginger to the cooking liquid.
- Bring back to a boil and add stir fry noodles, and sauce packets; bring to a boil and simmer until noodles are done.
- Stir fry celery, carrots, sugar snap peas, and onions in olive oil until crisp tender; season with salt.
- Place an equal amount of bean sprouts, coleslaw mix, cilantro and vegetables into deep bowls.
- Ladle boiling hot soup over vegetables.
- Garnish with the chow mien noodles and peanuts.
- Feb. 15, 2009, Edited by the author of this recipe to add just in case others prefer the original: The last few times I have made this soup, I have taken to cooking the noodles separately in chicken broth and straining the broth into the rest of the soup base leaving the noodles mostly al dente in a separate dish to be added to each serving with the vegetables in step 6. Using boiling hot soup will ensure that your veggies and noodles will be hot and cooked, while the vegetables and cooled noodles cools the soup enough to eat comfortably. Using this technique also allows you to freeze the base for future meals without compromising the noodles after step 3 making this perfect for a OMAC. Don't worry about the water chestnuts. They will stand up beautifully to freezing and will make this soup a quick dish when time is limited. I have also started using extra crunchy peanut butter instead of peanuts. Dip your clean spoon into the jar of peanut butter and get a big heaping spoonful. Stir it into your hot soup before garnishing with chow mein noodles. This not only gives you a more enhanced peanut taste, but gives the soup a pleasant peanutty, creamy flavor. I have also been using a small amount of hot chili oil in the olive oil to stir fry with instead of chilies. I like the taste and you can control the heat factor easier. I like to sear the seasoned chicken breasts in it before cutting it into bite size pieces before stir frying the vegetables.
Nutrition Facts : Calories 198.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 15.5, Sodium 418, Carbohydrate 36, Fiber 6.8, Sugar 11.6, Protein 11
CHICKEN IN SZECHUAN SAUCE
A quick and easy chicken recipe ideal for a midweek supper. A Chinese style chicken dish.
Provided by jacquibendall
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a little oil in a wok and fry chicken until golden, remove chicken and set aside.
- Add more oil to wok and fry onions, spring onions, chilli, ginger and garlic until the onion begins to soften.
- Add mushrooms.
- Return chicken to wok and pour over tomato passata.
- Add beansprouts and stir well.
- Serve with boiled rice.
TEN MINUTE SZECHUAN CHICKEN
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Provided by PUSATERI
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
- Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g
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