How To make Chicken Szechuan Style with Sesame Paste
2 Whole chicken beasts,
Skinned and boned 2 tb Szechuan peppercorns
4 tb Sesame paste
3 tb Green tea
2 tb Wine vinegar
2 1/2 ts Soy sauce
3 tb Peanut oil
2 ts Crushed red pepper *
3 Slices fresh ginger, minced
1 Scallion (white part only),
Chopped 1 cl Garlic, minced fine
1 1/2 tb Dry sherry or
Shaoshing wine 1/2 ts Cayenne pepper
Lettuce leaves * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil
See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead . :
Verdi
How To make Chicken Szechuan Style with Sesame Paste's Videos
Super Easy Szechuan Spicy Chicken 口水鸡 Chinese Mala Chicken Recipe • Mouth-watering Saliva Chicken
I agree. Saliva chicken is a gross name for a dish, especially when this dish contains absolutely zero saliva. Saliva chicken, probably should be known as mouthwatering chicken, is a direct translation from its Chinese name 口水鸡. I guess it means that when you look at them, your saliva will mysteriously start to well up in your mouth. LOL. I didn't use to like this dish at all because it looks so oily but when I first tried it in the US (haha out of all countries, right) when Roland and I were vacationing in the US, I fell in love with this dish instantly. Now I understand why many people love this dish. I hope you give it a try too.
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan and claypot in the video respectively. Their non-stick pan is sold under Shogun by La Gourmet brand. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
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Ingredients:
Serves 4 - 6 pax
Cook chicken first with the ingredients below. Once cooked, remove chicken from heat & submerge chicken in ice-water. Reserve 1/4 cup of the chicken stock)
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A pot of water
3 stalks of spring onion
4 slices of ginger
1 piece of star anise
1 teaspoon of salt
2 pieces of boneless chicken thigh
Chilli oil ingredients
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1/3 cup of cooking oil
10 pieces of dried chilli - rehydrated & deseeded
1 tablespoon of Sichuan peppercorns
1 tablespoon of chilli powder
Other ingredients
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4 cloves of chopped garlic
10g of minced ginger
3 pieces of minced bird's eye chilli
1/2 teaspoon of sugar
1/2 teaspoon of salt
2 tablespoons of light soy sauce
1 tablespoon of sesame oil
1 stalk of chopped Chinese parsley
1/4 cup of chicken stock
2 teaspoons of black vinegar
1 tablespoon of Chinese spicy hot sauce
Some chopped peanuts
Some white sesame seed
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Easy Szechuan Chicken Recipe!
One for the spice lovers; Jeremy’s Spicy Szechuan Chicken Stir Fry is packed to the brim with deep flavour and just the right amount of heat from Szechuan peppercorns and dried red chillies. For ease, make sure to follow Jeremy’s ‘wok clock’ method when adding your ingredients – it’s a game changer!
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The Ingredients
½ onion
1 red pepper
400g boneless chicken thighs
3 garlic cloves
1 bird’s-eye chilli
1 spring onion
2 teaspoons Sichuan peppercorns
10 dried red chillies
200g cashew nuts
1½ tablespoons vegetable oil
The Marinade
1 teaspoon sesame oil
2 teaspoons granulated sugar
a large pinch of Chinese five-spice
3 tablespoons light soy sauce
1½ tablespoons cornflour
The Sauce
2 teaspoons chilli paste or chilli bean paste
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
3 tablespoons rice wine
To find the recipe for this dish, click the link below!
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Sichuan Chilli Chicken - Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Homemade Chinese Sesame Paste: Simple and Cheaper Than Store Bought (Zhi Ma Jiang)
Check out the rest of my Sichuan School Series:
250 grams Sesame Seeds (2 cups + 3 tbsp)
72-84 grams Sesame Oil (6-7 tbsp) (88-104 ml)
One side note, the lighting made my sesame seeds appear MUCH lighter than they actually were after roasting. For the beset flavor, you want to push the seeds as far as they can go before burning.
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Sichuan Chicken Thighs | Gordon Ramsay
A quick and simple recipe for sweet and spicy chicken thighs: marinated to make them tender and fried with aromatics for amazing flavour. A cheap, delicious dish.
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Easy Szechuan Chicken Recipe | Easy & Simple
This easy Spicy Szechuan Chicken stir fry made with juicy chicken and veggies tossed together with Sichuan pepper corns, dried chili in sweet and savory delicious sauce.
Super popular Szechuan chicken recipe that you can easily make at home!
Get your printable recipe ▶
Ingredients
▢500 g Chicken thigh boneless skinless ( cut into bite-size cubes )
▢1 Onion cut small dices
▢1 Bell pepper cut small squares
▢1 tbsp Garlic finely chopped
▢1 tbsp Ginger cut into thin strips
▢3 Spring onion cut into 1 pieces
▢1 tbsp Sichuan peppercorns toasted and grinded into fine coarse, see in note
▢8 Dried red chilli deseeded and cut into 1cm pieces, details in note
▢1 tbsp Sesame seeds
▢2 tbsp Oil for stir fry
▢Oil for shallow frying add 1 - 1½ cup of oil according to your pan size
Chicken Marinade
▢2 tsp Sugar
▢1 tbsp Shao Xing wine Chinese cooking rice wine, see details in note
▢1 tbsp Soy sauce
▢¼ tsp Black pepper powder
▢½ tsp Baking soda
Seasonings
▢1 tbsp Sugar
▢1 tbsp Soy sauce
▢1 tbsp Shao Xing wine
▢1 tsp Sesame oil
Marinade the chicken with sugar, soy sauce, Shao Xing wine, black pepper, baking soda and corn starch.
Mix it well to combine evenly and set aside for 15 minutes and prepare the vegetables.
To shallow fry the chicken pieces in high heat about 350°F.
Add oil about 1 high. Add the chicken pieces and fry for 5-6 minutes until crispy golden brown and set it aside.
Stir fry chopped onions and follow with the dried chilli and continue stir fry for another 1 minute.
Add chopped garlic,, ginger and stir for few seconds, then follow with the crushed Sichuan peppercorns and toss well with other ingredients.
Place the fried chicken back in, pour the soy sauce, Shao Xing wine, sesame oil and sugar. Combine well with everything.
Turn off the heat and add spring onions and sesame seeds. Toss well and transfer to serving plate.
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