Smoky hot Chicken stir-fried with dried red chillies and scallions

Ever since we came back from Beijing we miss eating the authentic Chinese food. I have been experimenting with different chinese ingredients and vegetables found here in the South-east asian grocery stores to get that authentic taste. To my good luck, recently I came across a book in the library by the name ” MY CHINA A feast for all senses” by “Kylie Wong”. This book is not just about recipes but gives an insight of the different regions in China, in short a culinary journey.

There are lot of Vegetarian dishes in this book which I will put up on the blog soon coz many people associate Chinese cooking with only Meats and sea-food. The three basic ingredients in most recipes is “Shao hsing wine” ” brown rice vinegar” “Light soy sauce” and “Sesame oil”. I tried out this Chicken dish and it came out very well.
For this recipe-
600g ( 1 lb 4 0z) Chicken thigh fillets cut into 1cm cubes
2 tbsp cornflour ( I used all purpose flour)
2tbsp Shao hsing wine
10 small dried red chillies
2 tbsp peanut oil ( I used corn coil )
2 in piece ginger cut into thin stripes
1 tbsp brown sugar ( granulated sugar will also do)
2tbsp light soy sauce
1tbsp brown rice vinegar. ( I used rice vinegar found in south -east asian grocery store)
The orginal recipe has green garlic chives but since I didn’t find them I used a bunch of scallions cut into 5cm lengths

Combine the chicken with the cornflour and the Shao hsing wine in a bowl and marinate it for about an hour.
Place oil and chillies in cold wok or pan and then turn heat to low. Cook for about 1 1/2 minutes till the chillies begin to darken slightly. Using a slotted spoon remove the chillies and drain on kitchen paper. Now the oil is infused with the chilli flavour. Leave it in the wok and turn the heat upto high and stir fry half of the chicken for about 3minutes till you see it turning a bit brown in colour. Remove it with a slotted spoon. If needed add extra oil to the wok and stir-fry the remaining chicken in the same way. Return all the chicken to the wok along with the ginger and chillies and stir-fry for 1minute. Add sugar and stir-fry for 30 seconds. Add the brown rice vinegar, soy sauce and scallions ( or garlic chives) and stir-fry for 30 seconds. Serve immediately.

The cooking time in Chinese recipes is very less as you must have noticed and they taste better if served immediately. Once you have the ingredients in hand its very easy to make the dishes. This particular dish turned out to be very good, its hot in taste and the scallions added a freshness and colour to it. One can add other veggies like green pepper as well instead of chives or scallions. I hope you all enjoy this one, zai -jian !

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5 responses to “Smoky hot Chicken stir-fried with dried red chillies and scallions

  1. The recipe sounds so yumm!I’ve to start trying chinese dishes now..the other day we had nice kungpao chicken at a restaurant..keep updating ur blog..will keep u posted if i try something new 🙂

    • This particular chicken dish is from the Beijing region ( according to the book) so I thought why not start with it? The best part of Chinese cooking is that once you have the ingredients its very easy to make and the freshness of all the ingredients is saved.
      I am still looking for the “spicy bean curd gravy dish” that you get in the restaurants there, so if you know the recipe please pass it on..

  2. Come on Pradnya, buck up…no posts here in the last 2 months :-). How about the recipe for the Paneer Chili you made.

  3. i enquired about bean curd,found out its bean curd..i had bean curd at a sichuan rest and it was crispy ,hot and sweet…

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