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How To make Szechuan Pasta Chicken Salad
1 lb Thin noodles
3/4 c Soy sauce
1/4 c Peanut oil
2 c Mayonnaise
1 tb Dijon mustard
1/4 c Oriental-style sesame oil
2 Whole boneless, skinless
Chicken breasts 6 Green onions, thinly sliced
2 Carrots, peeled & coarsely
Chopped 1 Red sweet pepper, chopped
1 (8-oz.) can sliced bamboo
Shoots, drained 1 (6-oz.) jar mini corn on the
Cob, drained and thinly Sliced 1/2 c Chopped, fresh cilantro
1/2 lb Fresh snow peas, trimmed,
Cut into julienne, blanched Then cooled in cold water, Drained Lightly toasted sesame seeds Szechuan chili oil Poach and cool chicken breasts. Cut into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly. Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight. Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds. Serves 10 to 12 as a salad. SOURCE: Cooking with Class, Jeanette Turrin.
How To make Szechuan Pasta Chicken Salad's Videos
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SZECHUAN SAUCE - GREAT FOR SEAFOOD'S, CHICKEN AND VEGETABLES
There are so many variation of this sauce but this recipe has a different combination as a base for all your dishes, Usually i used this sauce when i cook Seafoods and Chicken and I add some vegetables and a few seasonings.
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Szechuan Spicy Black Bean paste Stir-Fry Chicken
so delusional and easy to make at home, diced chicken and vegs. garlic, black bean paste, cooking wine, pepper, oyster sauce, dark soy, sesame oil...
Shredded Chicken Salad Recipe
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This is a unique shredded chicken salad recipe. Chinese people don’t normally eat salad that much, but this Chinese salad from Szechuan province tastes so good. And it is very easy to make. Give it a try, you will like it too.
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**INGREDIENTS FOR SHREDDED CHICKEN SALAD:**
- 3 chicken thigh (or 200 grams of chicken breast) [3个鸡腿或者200克鸡胸肉]
- 1 cup of shredded carrot [1杯胡萝卜丝]
- 1 cup of shredded cucumber [1杯青瓜丝]
- 1/4 cup of cilantro [1/4杯香菜]
- Some jasmine flower [一小撮茉莉花] [Amazon Link:
**FOR MAKING THE SALAD DRESSING**
- 2 or 3 tbsp of jasmine tea or water [2-3汤匙茉莉花茶或者水]
- 1 tbsp of minced garlic [1汤匙大蒜碎]
- 1/2 tbsp of minced ginger [1/2汤匙姜蓉]
- 1 tbsp of dou ban jiang [1汤匙豆瓣酱]
[Recommend buying choice:
- 2 tsp of Chinese black vinegar [2茶匙陈醋]
- 2 tsp of sesame oil [2茶匙芝麻油]
- 1 tsp of sesame seeds (optional) [1茶匙芝麻]
**HOW TO MAKE THE SHREDDED CHICKEN SALAD**
- Boil the chicken thighs until it cooks through. It will take about 8 minutes. Chicken breast will work as well.
- Let it cool down to room temperature and rip it into strips. Once you are done, transfer that into a large bowl.
- Add a bunch of shredded cucumber, shredded carrot and a hand full cilantro.
- Set it aside. Let’s make the sauce.
- Pour in about 2-3 tbsp jasmine tea or water into the sauce bowl.
- Add in 1 tbsp of minced garlic, 1/2 tbsp of minced ginger.
(This amount of garlic and Ginger is really intense if you don’t like it that much you can adjust it.)
- Next ingredients are the soul of Sichuan - 1 tbsp of dou ban jiang.
(I really don’t know the good substitution of this because dou ban Jiang flavor is really unique. But if you can’t find it, you can try to use your favorite chili sauce. I am sure it will taste good but won’t be the same flavor.)
- Besides that, We gonna add 2 tsp of Chinese black vinegar.
- Drizzle in 2 tsp of sesame oil. Give it a mix. Taste it and see if you need more salt. If it is too salty, add more jasmine tea in it.
- Pour the sauce into the big bowl. Toss them together make sure everything is coated with that delicious dressing. If you like to finish it with some sesame seed on the top, that’s awesome
- And that’s pretty much it. You are ready to serve.
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
schezwan sauce recipe | schezwan chutney recipe | how to make szechuan sauce
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schezwan sauce recipe | schezwan chutney recipe | szechuan sauce with detailed photo and video recipe. a popular indo chinese cuisine sauce prepared from red chilies and szechuan peppers which is typically used for indo chinese cuisine or as dip. the sauce usually has very strong flavour with high pungency and spiciness from generous use of garlic and chili peppers.
schezwan sauce recipe | schezwan chutney recipe | szechuan sauce with step by step photo and video recipe. the schezwan sauce is originated from the szechuan cuisine which is originated from sichuan province in southwestern china. however it has a very strong influence to indian cuisine and especially to the modern indo chinese cuisine. more frequently schezwan chutney is used for schezwan fried rice but it can also be used as condiment and dips.
Chicken Schezwan Noodles | How To Make Chicken Noodles | Today's Special With Shantanu
Learn how to make Chicken Schezwan Noodles and relish the same restaurant style taste at home.
Prepare your taste buds for a spicy surprise. Enjoy tender and juicy chicken breast mixed with fresh veggies and boiled noodles. Chef Shantanu Gupte is here to spice up your taste quotient with the recipe for delectable chicken schezwan noodles.
Ingredients:
2 tbsp. oil
2 - 3 dry red chillies
2-3 cloves of garlic (finely chopped)
100 gms. boneless chicken breast pieces
1/4 cup water
a stem of celery (chopped)
julienne of cabbage
julienne of carrot
1-2 baby corn (cut into pieces)
2 spring onions
100 gms boiled yellow egg noodles
salt to taste
2-3 tbsp. schezwan sauce (adjust to taste)
For garnish:
spring onion
toasted white sesame seeds
1 dry red chilly
Method:
- Heat the oil in a pan.
- When the oil is slightly hot, tear in the dry red chillies after removing its seeds to avoid excess spice.
- Ad the chopped garlic to the above ingredients.
- Add the julienne thin slivers of chicken to the above ingredients and saute them well.
- Sprinkle little quantity of water to ensure that the chicken isn't raw.
- Add the celery, cabbage, julienne of carrot, baby corn and spring onion leaves and saute all the veggies nicely.
- Add the boiled noodles to the above ingredients.
- Add salt to taste and a generous quantity of schezwan sauce to the noodles and mix everything well.
- Make sure all the ingredients mix well.
- Garnish with some spring onion and toasted white sesame seeds and also place one dry red chilly on the top.
- Chicken Schezwan Noodles is ready to be served.
#ChickenShezwanNoodles #ChickenNoodles #GetCurried
Host: Shantanu Gupte
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