SZECHUAN CHICKEN
This Szechuan Chicken 辣子鸡is so good, you'll skip the takeout forever AKA it's the most undeniably tender, deeply flavorful chicken you've ever encountered! It boasts juicy, velvety chicken blanketed in a dynamic fiery, aromatic, savory sauce with a kiss of sweetness made from layers of Thai chilies, Szechuan peppercorns, garlic and ginger. But if you don't like spicy, don't worry, you can easily adjust the heat of this Szechuan Chicken from mild to numbingly hot. This Szechuan Chicken is easy to make with a quick chicken marinade while you chop the veggies then it's just a quick stir fry to dinner. I've also included how to make this recipe without Thai chilies as well - so there's no reason not to make this new favorite!
Provided by Jen
Categories Main Dish
Time 40m
Number Of Ingredients 24
Steps:
- Chicken: Whisk the chicken ingredients (minus chicken) in a shallow bowl or freezer bag. Add chicken and stir until evenly coated. Set aside while you chop the veggies and prep the rest of the ingredients.
- Sauce: Whisk the sauce ingredients together in a small bowl; set aside.
- Add peanuts to a large wok or nonstick skillet and toast over medium heat until dark golden in spots. Remove from skillet. (A nonstick skillet will work best with the chicken in the next step unless your skillet is very well seasoned.)
- To the same skillet, heat 1 tablespoon oil over medium-high heat. Once very hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides (does not need to be cooked through). Remove chicken to a plate.
- To the same skillet, heat 1 1/2 tablespoons oil over medium-high heat. Once very hot, add onions and stir fry for 2 minutes. Add bell peppers, ginger, garlic, dried chilies and chili seeds and stir fry one minute.
- Return the chicken to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and chicken is cooked through, about 1-2 minutes. Taste and add additional chili seeds or chili sauce if desired.
- Serve with rice and garnish with green onions and sesame seeds if desired.
SZECHUAN BEEF STIR FRY
Szechuan beef stir-fry recipe (also called dry-fried beef / 干煸牛肉) is prepared with Szechuan sauce comprises of chili oil, doubanjiang and Szechuan peppercorns. Known to have a bold and intense flavor.
Provided by KP Kwan
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Cut the beef into thin slices across the grain.
- Marinate the beef with salt and oil.
- Prepare the stir fry sauce by combining all the ingredients in B.
- Cut all the vegetables into strips in C.
- Dry fry the beef with some oil until both sides turn slightly brown.
- Saute the minced garlic and ginger until romantic, add the vegetables and stir-fried.
- Add stir fry sauce then return the beef into the pan. Combine.Dish up and garnished with white sesame seeds.
Nutrition Facts : Calories 1231 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 224 milligrams cholesterol, Fat 86 grams fat, Fiber 4 grams fiber, Protein 75 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 2 servings, Sodium 3472 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 51 grams unsaturated fat
DAN DAN MEIN (SPICY SZECHUAN NOODLES)
There are two versions of the origin of this name. "Dan Dan" is onomatopoetic for "clap clap" and supposedly refers to the noise made by street vendors in Szechuan as they hawk this tasty snack. Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors sell Dan Dan Mein in the streets of Chengdu. This recipe is adapted from Mrs Chiang's Szechuan Cookbook. It calls for Szechuan peppercorns, called "huajiao" ("flower pepper") in Chinese, and these are what give Szechuan food its distinctive taste. They can be found in Chinese specialty groceries. Do not substitute with black peppercorns, cayenne pepper or red chili peppers. Furthermore, do not substitute Middle Eastern tahini paste for the rich Chinese toasted sesame paste. The two are not interchangeable, although peanut butter is an acceptable alternative in this recipe. For the hot chili oil, use a commercial brand, mince any good dried red chilies, or make you own as follows.
Provided by Daydream
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
- Peel the ginger, then dice finely.
- Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
- Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
- Chop the green onions very finely, then measure you will need 4 tablespoons in total.
- In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well.
- Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes dont overcook).
- Drain, and divide the steaming hot noodles between four plates.
- Each person individually mixes his sauce ingredients together with his noodles.
- For the chili oil: Heat the oil until it is just beginning to smoke.
- Remove from heat, add the hot red pepper flakes, and stir.
- The mixture will foam, and will smell very strong!
- It can be kept for months under refrigeration.
Nutrition Facts : Calories 753, Fat 48.6, SaturatedFat 7.3, Sodium 1444.6, Carbohydrate 72.6, Fiber 5.9, Sugar 2.5, Protein 11.7
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- Marinade: Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.
- Sauce: Whisk the sauce ingredients together in a small bowl. You can make at the same time as the marinade, cover and refrigerate OR when ready to cook the beef.
- Cook: Heat 1-2 tablespoons vegetable oil or peanut oil a large wok or nonstick skillet over HIGH heat until very hot and sizzling. Add half of the beef to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
- To the now empty skillet, add 1 tablespoon oil and heat over medium high heat. Add onions and sauté two minutes; add bell peppers, garlic and ginger and sauté one additional minute.
HOMEMADE SICHUAN CHILI OIL - MYINDIANSTOVE
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5/5 (2)Total Time 10 minsCategory Condiment, Kitchen EssentialCalories 5 per serving
- In a small frying pan, toast the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and cardamom pods over medium-high heat. When the spices are toasted and fragrant (this will take 2 to 3 minutes) stir them into the warmed oil. Turn the heat up to medium and allow the spices to gently bubble for 5 minutes. Remove from the heat and allow the mixture to cool for 5 minutes.
- In a glass lidded storage container, place the chili powder and salt. Strain the oil in the over the chili and salt, and add back in a star anise, a bay leaf, and the cinnamon stick. Allow to cool before covering with a lid. This oil will keep for up to 3 months in the refrigerator. Remember to use a clean spoon each time you dip into it. Yield: approximately 1 cup.
ROASTED SZECHUAN PEPPER SALT - ALL WAYS DELICIOUS
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- Cook, stirring frequently, until the peppercorns become very aromatic and the salt begins to color a bit.
- Pass the powder through a fine-meshed sieve to filter out any husks or seeds that didn't get ground up.
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SZECHUAN PEPPERCORN SUBSTITUTES: 5 EASY ALTERNATIVES!
From saralovecooking.com
- Tasmanian Pepper. Tasmanian pepper has a similar flavor profile to that of Szechuan peppercorn, making it perhaps the best substitute. The Tasmanian pepper is sometimes called the Tasmanian Pepperberry.
- Grains of Paradise. Grains of paradise is the second-best Szechuan peppercorn substitute you can get your hands on – and it comes pretty closer to the real thing too!
- Tellicherry Pepper. These peppers are grown in the jungles of South India, where they are sun-dried. They are picked at their optimum ripeness to prevent further drying out.
- Black Peppercorns With Coriander Seeds. Black peppercorns with coriander seeds is also a potent spice that’s great for flavoring beef and pork dishes, as well as white fishes like cod or halibut.
- Black Pepper. Finally, black pepper is also a great alternative as it can spice up almost any dish. It’s really potent and can make even the blandest of dishes taste seasoned.
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- White peppercorns. White and black peppercorns are small dry berries from the same pepper plant known as piper nigrum. The difference between the two types of pepper is related to the time when the people harvest and process them.
- Green pepper. This type of pepper, just like the black one, comes from unripe berries. They are treated in a way that helps retain the green color by using substances like sulfur dioxide.
- Pink pepper. Pink peppers are obtained from the fruits of the Peruvian pepper tree, Schinus Molle. They are members of the cashew family. It is the dried fruit of the paper tree, mentioned above, and is native to South America.
- Papaya seeds. These beautiful jewels hidden inside the papaya are a natural alternative to black pepper! Many people toss the seeds of the papaya but after reading this you’ll likely not do that again.
- Capers. Capers are green peppercorns obtained from the Capparis shrub that grows mostly in the Mediterranean. Brined or dried, caper adds a lot of taste to the food you add them to.
- Coriander seeds. Coriander seeds belong to the parsley family. They are typically black in whole and ground forms while cooking. Also, most people use them in Latin-American dishes because it adds spice and a touch of citrus flavor to it.
- Medium chili powder or paprika. Also called paprika, this product is made from red peppers. It is available in either Hungarian or Spanish type. You can choose any depending on the availability.
- Ground ginger. Thai cuisine often consists of ground ginger. It is also one of the most essential ingredients in various dishes of Indian and Chinese cuisine.
- Cayenne pepper. The word cayenne has been derived from the Tupi word for pepper which is cayenne. You will often find this pepper in the Caribbean, Creole, and Cajun cuisine dishes.
6 THINGS TO KNOW ABOUT SZECHUAN PEPPERS | ALLRECIPES
From allrecipes.com
- It's not peppercorny in any kind of black or white peppercorn way. It's not actually from a pepper plant.
- The "peppercorns" are the dried berries of the Chinese prickly ash bush. Yes, Szechuan pepper is its own funky little monkey, thank you very much.
- You experience Szechuan pepper as a peculiar tingling sensation. Food-science guy, Harold McGee, author of On Food and Cooking, equates the sensation to a mild electrical shock: "touching the terminals of a nine-volt battery to the tongue."
- When eating Szechuan pepper, you may feel a bit... well, odd. Harold McGee says the pepper seems to mess with different types of nerve endings simultaneously, inducing "sensitivity to touch and cold in nerves that are ordinarily nonsensitive," and leaving you with an overall experience that could "cause a kind of general neurological confusion."
- Szechuan pepper is a key component of Chinese Five Spice. This spice blend is a good entrée into the world of Szechuan pepper, mingled as it is among flavor friends.
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Chinese 花椒Literal meaning "flower pepper"
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