How to make Szechuan Dishes

How to make Szechuan Dishes

How to make Szechuan Dishes - Chengdu Chicken Recipe - Szechuan Preparation Tips | Tips on - Find TipsChengdu Chicken

Serving: 2 Persons
Prep Time: 20 minutes
Cook Time: 7 minutes


2 large chicken breasts, boneless and skinless
1 green onion
1 clove of garlic
1/4-inch of ginger, sliced
1/2 bunch of spinach
Salt to season spinach
1 tbsp of hot bean paste
1/2 teaspoon sesame oil
1 tsp of freshly ground Szechuan pepper
5 tbsp of vegetable oil (for stir-frying)

For the Marinade:
1 tbsp of soy sauce
1 tbsp of rice wine or dry sherry
A pinch of black pepper
1/4 tsp of sesame oil
3 tsp of cornstarch

For the Sauce:
1 tbsp of rice wine or dry sherry
1 tbsp of soy sauce
2 tsp of red wine vinegar
1 tsp of sugar
1 1/2 tsp of cornstarch mixed in 2 tbsp of water


Wash the chicken breasts thoroughly and pat dry. Remove any fat present. Cut the breast pieces into strips and then into 1-inch cubes. Take the chicken pieces in a bowl and add the ingredients for the marinade to it, adding the cornstarch at last. Combine together and set to marinate the chicken for 20 minutes. While the chicken is marinating, combine the rice wine or dry sherry, soy sauce, vinegar and sugar in a separate bowl and in another small bowl, dissolve the cornstarch, adding the water. Set aside. Wash the green onion and chop it into very small pieces. Chop the garlic and ginger. Wash and drain the spinach.

Mount a wok on flame and add 1 tablespoon of oil to it when it has been heated. Add the spinach to the wok and sprinkle a bit of salt on it. As soon as the spinach wilts in a few seconds, remove it from heat and set aside. Clean the wok and heat 4 tablespoons of oil in it over medium flame. Add the chicken cubes to the heated oil, stir-frying continuously to keep them from sticking to the wok. When the color of the chicken changes and is nearly done, remove it from the wok leaving about 2 tablespoons of oil in the wok. To this now add the garlic, ginger and hot bean paste.

Stir-fry briefly until. Return the chicken to the wok and combine thoroughly with the hot bean paste. Push the chicken up to the sides and add the sauce mixture in the middle of the wok. Add the cornstarch-water to it and mix them, stirring quickly to thicken. Now push back the chicken into the sauce and combine. Stir in the green onion and sesame oil. Sprinkle the freshly ground Szechuan pepper on the preparation. Serve with the stir-fried spinach.

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