Hot Spiced Chicken Recipe
Summary
Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| Chicken Pieces - 12 ounce- 350-1 pound 450 grams | ||
| Salt | 1/2 Teaspoon | |
| Spring onions | 2 | |
| Oil - 5 fluid ounce 150ml, preferably ground nut | ||
| Oil | 1 Teaspoon | |
| Dried red chili | 1 | |
| Ginger | 1/2 Teaspoon, finely chopped | |
| Chili Bean Sauce - 1 teaspoon OR Chili Powder - 1/2 teaspoon | ||
| Chicken Stock - 10 fluid ounce 300ml | ||
| Sichuan Peppercorns - 1/2 teaspoon, roasted and ground (optional) | ||
| Sugar | 1/2 Teaspoon | |
| Dark soy sauce | 2 Teaspoon | |
Directions
MAKING
1. Take the salt and rub it on the chicken pieces and let them sit for about 30 minutes.
2. In a wok or large frying pan heat oil, add the chilli (you may remove it when it turns black or leave it in).
3. Add the chicken and brown it slowly a few pieces at a time, skin side down and then turn over.
4. Take it out and drain on paper towel.
5. In another wok or pan and heat 1 teaspoon oil and fry the spring onions, ginger and chilli bean sauce (or chilli powder) assuring that the heat is not too high or it will burn the sauce.
6. Cook for a few seconds and add the chicken stock, Sichuan peppercorns, sugar and dark soy sauce.
7. Reduce the heat, add the chicken pieces, put on a lid and cook the chicken in this sauce, turning the pieces from time to time (this should take about 20-30 minutes).
SERVING
8. Serve hot with the sauce on rice or with vegetables.
1. Take the salt and rub it on the chicken pieces and let them sit for about 30 minutes.
2. In a wok or large frying pan heat oil, add the chilli (you may remove it when it turns black or leave it in).
3. Add the chicken and brown it slowly a few pieces at a time, skin side down and then turn over.
4. Take it out and drain on paper towel.
5. In another wok or pan and heat 1 teaspoon oil and fry the spring onions, ginger and chilli bean sauce (or chilli powder) assuring that the heat is not too high or it will burn the sauce.
6. Cook for a few seconds and add the chicken stock, Sichuan peppercorns, sugar and dark soy sauce.
7. Reduce the heat, add the chicken pieces, put on a lid and cook the chicken in this sauce, turning the pieces from time to time (this should take about 20-30 minutes).
SERVING
8. Serve hot with the sauce on rice or with vegetables.
Chef
