The temperature of the oil to deep-fry groundnuts must not be too high. Otherwise, it will not become crunchy enough. The key to deep-fry groundnuts until crunchy is not to soak or blanch with water. Sieve the groundnuts with a colander to remove any debris and sand.I deep-fry the groundnuts the traditional way, although you can roast them in the oven. You need to deep-fry the groundnuts until crunchy for the best result. I use groundnuts which are the most common ingredients in China. However, you may substitute it with cashew. This Szechuan chicken recipe also requires some groundnuts. Note: You can soak the dried chilies in hot water until soft if you choose not to blanch them. Lastly, blanch the dried chili in boiling water for a minute, then drain.Repeat a few times until almost all the chilies seeds are removed. Next, shake the chilies to remove the seeds.First, cut the dried chilies into half or short sections.Here are the steps to prepare the chilies: Usually, we only eat the chicken and groundnuts and leave the chilis to discard after the meal. Therefore it is best to blanch them, which also helps to remove any sand and dirt.ĭon’t be surprised that the Szechuan chicken recipe asks for a whole cup of dried chili for 600g/1 pound of chicken meat! The dried chilies are not meant to be eaten but to infuse the flavor into the chicken. Besides that, they can be pretty dirty and might contain some sand. However, you may substitute it with others as the types of chili available in different regions are not the same.ĭried chilies are pretty hard and brittle, and therefore I usually blanch them briefly to soften them. The typical chili used in Szechuan is called 七星椒, which is very spicy. Dried chilies are often used instead of fresh chili, as the flavor is more intense and does not have any raw taste. Spicy Szechuan chicken required plenty of dried chilies to cook. Once the color has turned golden brown, remove and drain it on paper towels.This time the oil will splutter due to the higher temperature. Return the chicken to the oil to deep fry again.When the temperature of the chicken has dropped after a few minutes, increase the temperature of the oil to 190☌/365☏.Remove from heat immediately and drain in a colander. Deep fry until the chicken pieces start to turn light brown.Add the chicken pieces, and keep stirring to prevent them from sticking together.Heat some vegetable oil to the wok over medium heat.The cornstarch helps to create a crispier layer. Start with low temperature and fry again with high temperature.Īdd two large tablespoons of cornstarch to coat the chicken before deep-frying. The chicken is crispier if you fry it twice. Dark soy sauce is not recommended for marinating the chicken as it will cause it to look too dark after deep-frying.After that, coat with two tablespoons of cornstarch to make it crispy while deep-frying. Do not add any cornstarch initially to enable the seasoning to absorb thoroughly into the meat.It will be less crispy if you add too many eggs. Marinate the chicken meat with salt, light soy sauce, Shaoxing wine, ground white pepper, and half an egg.I use a paper towel to absorb as much water as possible from the chicken. The secret of achieving a very crispy chicken is to make sure it is dry before deep-frying.They should not be too small since they will shrink slightly after deep-frying. Cut the deboned chicken meat skin-on into thumb size cubes.First, wash the chicken thigh and drain in a colander.Here are the steps to prepare the chicken: Furthermore, deboned chicken thighs have more fats than breast meat, which will turn out tender, juicy, and with more texture. However, since I choose not to have bones, I use boneless chicken thighs as it is more convenient to enjoy it without bones. The most popular method used by the locals is to cut the skin-on, bone-in chicken into cubes between half to one inch. The aromatics are ginger, scallion, and garlic, the most common trio used in Chinese cuisine. Other primary ingredients are dried chili and Szechuan peppercorns, peanuts, doubanjiang, and chili oil. I use chicken thigh meat in this Szechuan chicken recipe. First, let’s begin with the preparation of various ingredients.
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