Peppery Shredded Chicken

Peppery Shredded Chicken is a famous dish in Sichuan cuisine. It is Shiny and brown in color, and very tasty and quick stir fry.What you’ll love: The Peppery and spicy flavor combination. The taste of  this refreshing Chicken dish would have your mouth watering for more!

About Sichuan cuisine: or Szechwan cuisine (Chinese: 四川菜 or 川菜),  is a style of chinese cuisine originating in Sichuan Province of southwestern China is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and “numb” or “tingling” flavor (Chinese: 麻) of the Sichuan peppercorn (花椒).

Recipe:Peppery Shredded Chicken

Peppery Shredded Chicken

Peppery Shredded Chicken

Taste: Peppery, spicy, salty and refreshing all at the same time.

Features: Shiny and brown in color.

Ingredients for Peppery Shredded Chicken:

250 grams (0.55lb) chicken breast
150 grams (0.33 lb) bamboo shoots
1 egg white
1 gram (1/4 tsp)MSG
1 1/2 grams (1/4 tsp) salt
75 grams (5 tbsp) water
5 grams (1 tsp) sesame oil
500 grams (1 cup) cooking oil (only 1/5 to be consumed)
12 grams (1 2/3 tbsp) dry cornstarch
10 grams (2 tsp)cooking wine
5 grams (1 tsp) sugar
2 dried red chilies
1 gram (1/5 tsp) pepper powder
20 grams (1 tbsp) soy sauce
5 grams (1/6 oz) scallions
5 grams (1/6 oz) ginger

Methods to cook Peppery Shredded Chicken:

1, Cut the chicken breast into shreds 5 cm (2 inches) long and 0.25 cm (0.1 inch) thick and wide. Place in a bowl. Add the salt, egg white and 10 g (1 1/2 tbsp)of dry cornstarch and mix well.

2, Combine the remaining cornstarch with water. Cut the bamboo shoots into shreds similar to the chicken in size. Finely cut the sacllions, chilies and chop the ginger.

3, Heat the oil over strong fire to about 70-100C (160-210F) and slippery-fry the chicken shreds for 1-2 minutes. Put in a strainer to drain off the oil.

4, Add 50 g(3 1/2 tbsp) of oil in the wok and stir-fry the scallions. ginger and red chilies until they produce a strong aroma. Add in the bamboo shoots to quickly stir-fry by turning over several times. Add the cooking wine, water, soy sauce, sugar and MSG and bring to boil.

5, Thicken the sauce with the mixture of cornstarch and water. Add the chicken shreds, sprinkle on the pepper powder and turn several times. Sprinkle on the sesame oil and serve.

Enjoy this Sichuan-style refreshing Chicken dish!

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