Chicken with Dried Chillies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken
- 80 g chilli pepper (s), dried (for the brave up to 120 )
- Oil (peanut oil) for deep-frying
- 2 clove (s) garlic, sliced
- 1 piece (s) ginger (same amount as garlic), fresher, sliced
- 1 tablespoon pepper - grains (Szechuan pepper, not crushed)
- 2 spring onions, cut into 1 cm pieces
- 100 g peanuts, peeled or unpeeled, unsalted
- salt
- 1 pinch (s) sugar
- 1 tablespoon oil (sesame oil)
For the marinade:
- 2 teaspoon soy sauce, light
- 1 teaspoon soy sauce, dark
- 0.25 teaspoon ¼ salt
- 2 teaspoons rice wine (Shaoxing Koch rice wine) or mirin
Print Recipe
Pin Recipe Instructions
- Cut the chicken into pieces about 2 cm long and place in a bowl. Mix well with the ingredients of the marinade and let stand for at least 30 minutes.
- For deep-frying, heat the peanut oil in a steel pan to a high of 180 ° C. Add the chicken and fry everything in portions for about 4-5 minutes until the pieces are golden brown. Drain well on a sieve with kitchen paper and set aside.
- Heat 3 tablespoons of peanut oil in a wok over medium heat. Add the garlic and ginger slices and stir until they smell and take on color. Add the chilli peppers and Szechuan pepper and stir for about 10-20 seconds until the oil smells fragrant (turn on the extractor hood).
- Very important: The chillies must not burn (that happens very quickly!), They must keep their red color - if necessary, take the wok off the fire.
- Add the peanuts and heat briefly, then add the chicken pieces and spring onions. Add salt and a generous pinch of sugar. Stir everything well so that everything is lightly coated with the fragrant oil. Remove the pan from the fire, add the sesame oil and serve immediately.
- The dish sounds and appears frighteningly spicy: chicken and peanuts with about the same amount of blood-red chili peppers! However, the sharpness is limited and fades again relatively quickly. The chilli peppers and the Szechuan pepper give the frying oil a scent and a spicy, hot note. In contrast to most Chinese dishes, there is practically no sauce and that`s why it tastes good. The pieces of meat and peanuts are picked out with the chopsticks and the chilli peppers are left in the wok.
- In Szechuan, chicken with bones is used (geometric preparation = simply chopped up), which means a more intense flavor, but also more laborious food.
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