18 July 2011

Szechuan chicken 四川口水雞

It's a szechuan spiciness recipe. if you can't stand it use only 1 chilli.
以下呢個份量, 係四川辣度份量, 怕辣的可以落1隻辣椒.

chicken thigh 2
Ginger and shallots a few pieces
Chillis 4
Szechuan Pepper 2 tablespoons

minced garlic 4 tablespoons
minced Ginger 1 tablespoon
chili oil 2 tablespoons
Szechuan Pepper oil 2 tablespoons
dark vinegar 2 tablespoons
sugar 1 tablespoon 
sesame oil 1 tablespoon
light soy sauce 2 tablespoons
dark soy sauce 2 tablespoons 
water 2 tablespoons
雞脾 2
薑、葱 幾塊
辣椒 4隻
花椒 2湯匙
蒜蓉 4湯匙
薑蓉 1湯匙
辣椒油 2湯匙
花椒油 2湯匙
黑醋 2湯匙
麻油 1湯匙
生抽 2湯匙
老抽 2湯匙

1. Cook the chicken in chicken broth with ginger and shallots, cook for 5 minutes on high heat, then 30 minutes on low or just soak it. repeat the steps until it's cooked but not tough.
2. Pour the sauce over
1. 先煮好雞, 放雞入雞湯, 加入葱段同薑, 猛火煮5分鐘後熄火, 浸30分鐘, 重複以上直至雞煮雞而唔老.
2. 將汁淋上去.

As pictured

As pictured

Cut the chicken thigh into thin bite size pieces

Put the thighs in the bowl and pour the sauce over, done~
放入淺碗, 淋上預先調好的汁, 完成~

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