How To make Hunan Hot& Sour Chicken
-Chicken - 2 t Each cornstarch and dry
-sherry 1/4 t Each salt and pepper
1 lb Chicken breasts, skinned,
-boned, and cut in bite-siz -pieces 3 1/2 T Salad oil
1 T Minced garlic
2 t Minced fresh ginger
1 T Fermented black beans,
-rinsed and drained 1 sm Green pepper, seeded
-and cut into 1 inch pieces 1 Medium-size carrot, thinly
-sliced 8 oz Can sliced bamboo shoots
1 T Water
-Cooking sauce - 2 t Cornstarch
1/2 t Each crushed red pepper
-and salad oil 2 T Soy sauce
2 1/2 T White wine vinegar
1/2 c Chicken broth
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining 1 T oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper & black bean sauce (recipe follows).
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The Original Hot and Sour Soup, Wuxi-style (无锡酸辣汤)
While hot and sour soup seems to don basically every takeout menu ever, it's actually a hyper-regional thing in China. It's popular in Taiwan, which's how it likely traveled West, and that Taiwan version appears to've been derived from this famed Wuxi snack.
Besides that, you do see Hot and Sour soup in pockets - Wuxi Hot & Sour can be found in Shanghai, there's a Shandong version of the dish (which can be found up North), and a northwestern version whose origins are even more perplexing. But regardless of history, it's... a really tasty soup.
Written recipe is over here on /r/cooking:
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We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
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Dragon Chicken Recipe | Spicy Dragon Chicken | Dry Dragon Chicken | Chef Ashok
how to make Dragon Chicken | Dragon Chicken is very tasty indo chinese dish | Spicy Dragon Chicken Recipe
ingredients:-
.300 gm chicken
1 no egg
2 tbsp corn flour
1 tsp aromate powder
2 tsp chilli paste
1 tsp ginger garlic paste
1 onion
1.5 tsp chop garlic
1/2 green capsicum
1/2 bell pepper
1 tbsp tomato sauce
1 tsp white vinegar
2 tbsp cashews
1 tsp soya sauce
#dragonchickenrecipe #indochinese #spicychicken #cookingwithchefashok
HUNAN CHICKEN RECIPE
Hunan Chicken is a favorite Chinese takeout recipe. Crispy fried chicken is stir-fried with veggies tossed in a spicy Hunan Sauce.
INGREDIENTS
Hunan Sauce
4 cloves Garlic (minced)
2 Tbsp Chili Paste (sambal Olek)
2 Tbsp Soy Sauce
2½ Tbsp Oyster Sauce
2 Tsp Rice Wine Vinegar
1 Tbsp Honey
1 Tsp Cornstarch
1 cup Chicken Broth
Hunan Chicken
1 lbs Chicken (diced)
1 Tbsp Cornstarch
1 Tsp Salt & Pepper
2 Tbsp Canola Oil (to cook the chicken)
1 medium sized Red Bell Pepper (cored, seeded, and thinly sliced)
1 medium sized Yellow Bell Pepper (cored, seeded, and thinly sliced)
1 medium sized Green Bell Pepper (cored, seeded, and thinly sliced)
1 medium sized Zucchini (sliced)
½ cup Chopped Green Beans
1 medium sized Carrot (thinly sliced)
INSTRUCTIONS
Coat the chicken cubes with Cornstarch, salt, and pepper. Heat Canola Oil in a skillet. As the oil shimmers, add the chicken and cook for 3-4 minutes (per side) until golden brown. You might want to cook the chicken in batches so as to not overcrowd the skillet while cooking them. Once the chicken gets cooked, remove it from the skillet
In the same pan, add the chopped veggies and cook over medium-high heat for 4-5 minutes so that the veggies tenderize.
Add all the sauces, cornstarch, and minced garlic to the sauteed veggies. Add the cooked chicken back to the skillet. Toss to combine. Cook over medium-low heat for 2-3 min. Serve immediately.