Chengdu Chicken Recipe


Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient


 Roasting chicken with bones10 Ounce (300 Gram)
 Grated ginger1 Teaspoon
 Garlic1 Clove (5 gm), chopped
 Fresh chili2
 Chili bean paste2 Teaspoon (Use 1 Teaspoon For A Milder Dish)
 Peppercorns1⁄2 Teaspoon (Szechwan / White)
For seasoning sauce
 Salt1⁄2 Teaspoon
 Sugar1⁄2 Teaspoon
 Vinegar1 Teaspoon
 Sherry2 Teaspoon
 Hot water7 Tablespoon
For thickening paste
 Cornflour2 Teaspoon
 Water2 Teaspoon
 Chopped chives1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 716 Calories from Fat 409

% Daily Value*

Total Fat 45 g69.8%

Saturated Fat 12.9 g64.4%

Trans Fat 0 g

Cholesterol 206.9 mg

Sodium 1237.7 mg51.6%

Total Carbohydrates 22 g7.5%

Dietary Fiber 1.4 g5.8%

Sugars 3.9 g

Protein 50 g101%

Vitamin A 25.2% Vitamin C 98.4%

Calcium 6.4% Iron 20.1%

*Based on a 2000 Calorie diet


Chop the chicken on the bone into 4-cm (1 1/2-in) lengths.
De-seed the chillis and shred them.
Heat 1 1/2 tablespoons of oil and fry the peppercorns for 1 minute, then discard them.
Brown the chicken in this oil for 2 minutes, then add the ginger and garlic.
Remove from the heat and add the chilli-bean paste and chillis; mix well.
Then add the seasoning sauce and return to the heat.
Bring to the boil and simmer for 10 minutes.
Blend in the cornflour paste to thicken the gravy and serve sprinkled with chopped chives.