How to make Szechuan ( Sichuan ) chicken
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- www.khoanvong.c... This is the link with recipe for the Szechuan chicken. It's a spicy and peppery dish. For people who love spicy food this dish is a must try.
Szechuan ( Sichuan ) chicken ingredients;
1 chicken breast (cut into pieces and coat with some potato starch)
Half green pepper
Half red pepper
Half yellow pepper
Few pieces of onion
3 clove garlic
1 tablespoon pepper corn
2 tablespoon chilli oil
30 ml water
1 gram salt
1 gram msg
2 gram sugar
1 teaspoon light soy sauce
1 teaspoon oyster sauce
2 table spoon vinegar
Lightly thicken
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My mouth is watering...... Ty Khoan for another yummy dish!!
I love your food khoai vong
thanks Sarbjit !
Hi Khoan, thanks for another fast, interesting recipe.
For those who don't like the texture of szechuan peppercorns in the dish, I have seen versions of szechuan style cooking, where the pepper corns were cooked in the oil to impart their flavour, then strained out with a fine seive, and the dish then completed in the hot spicy oil used to start the dish.
Steve
Yeah, thats a good idea. I myself like to eat the pepper corn. Szechuan is more than a dish, its a style of cooking.
Hi Khoan, I love that you're giving us full recipes now, thank you for your effort. I bought your ebook to support you by the way so I think giving away information on TH-cam does work. Thanks for all your videos!
Thanks, great to know that.
Yeah, the everything in the ebook is on my videos. Except the curry paste.
Khoan Vong And how to make a curry, Thanks Chef, excellent video's as usual
Khoan Vong
lol Khoan now I know when I asked a few days ago about curry you said nada hahahahaha :) you should have told me the curry was in the ebook I actually was going to buy it anyway just to show my support, maybe should put a link to purchase ebook in the information of every video above the ingredients :)
I'll buy the book at the end of the month, since I rekon I already got my moneys worth with just a few general cooking tips :)
zachary smith thanks in advance zac. Not everybody want to impart with their hard earned cash. Beside its more important for me to expand the channel (sub. wise) than to sell ebooks. Prefer to generate revenue from advertiser that way. So 1M subscribers please:)
The appearance of dish is flawless...thanks Khoan
+bullsnutsoz Thanks for watching bullsnutsoz:)
Hi Khoan do you use white or malt vinegar in your cooking ? also i use Lee Kum Kee Oyster sauce but always looks a lot thicker than yours ? do you water it down a little and if so how much ?
Cheers
Graham
Another great video
I use mostly malt vinegar.
Lee kum kee is a good brand. I dilute my oyster sauce for quickness when adding to cooking. I add enough water to make it runny.
Khoan Vong Thanks for your quick reply Khoan,and thanks for tips.
@@KhoanVong Excellent tips.
do you boil the chicken or fry it ? I can't figure that out
vish blanched in water,then fry as in most of my dishes
Fantastic the chicken was so soft and the veggies stayed crisp love the chilli oil I will be making this every week, don't suppose you know how to make that lovely chinese curry sauce I used to get from the UK chinese restaurants I really miss it
Steve Turner You do, know good food when you see it Steve:)It was exactly as you described when I ate it.
Hi Khoan When you use szechuan pepper corns in your chilli oil when do you put them in and how long do you cook them?
Same as the chili
Khoan Vong Thanks Khoan doing this tonight hope it turns out as nice as yours looks.
I am sure it will:)
lol i have gain 14 kilo in six months now from your dishes, twice a day a meal, its so nice your recipes, less is more yes, great thnx for it all. I have now a Foker tripatte wokburner on gasbottle (50bar) and it a must have, i want in the future a real jetburner lol. Becoose on a regular stove you cook the stuff instead of stirfrying it, sry bad english.
Lol:)
Khoan Vong just 1 question :)) we have here in holland 2 brands of soysauce, pearl river and lee kum kee, which one you recommand? (and which brand u are using?)
Ronnie Thobe both are ok. I use lee kum kee for light soy, pearl river for dark soy.
Hi Khoan, I make your chicken chow mein recipe and must say it's the best I've ever made! What size is your green handled wok? I have a 14 inch deap base wok but it's a bit bulky and heavy to use on my domestic cooker, the green one looks a lot easier to use.
Its 13 inch shallow base. My favourite wok. Its just the right thickness. 14 inch is a bit heavy to use. Plus it needs more heat. Green handle is my main wok. I dont think they sell it any more. It was from SEE WOO supermarket in London...yep !
all that way for some woks :)
Khoan Vong
Thanks for the info Khoan, I have s 13" shallow base wok on order from Wing Yip, nice price too but no sexy green handle :(
Kevin Williams green handle is See Woo wok. Shame they stop it. I think that wok is more suitable for home cooking. It thinner than most wok and not too thin that it bend out of shape when cooking in high temperature.
Hi Khoan did you add the pepper corns to the dish an at what time thanks.
I forgot :)
This video was made long time ago.
you can add it to the chilli oil when making this dish, I think that was what I did.
I will look at my draft and do a blog on it.
Thanks for the reply this is my next dish.
Do you use hot bean paste in your takeaway restaurant version?
No.
This is a more authentic version and not your takeaway version? Thanks for the video!!
You re welcome , i use different vegetables for take away and include pepper corn the chilli oil.
Khoan Vong Hi Khoan
Been waiting a while for you to do this dish so thank you very much, what is the difference between this recipe and the one you use in takeaway?
G Charl i use different vegetables, also i use Szechuan chilli oil instead. Here i just include the Szechuan pepper corn. Similar taste though.
Khoan Vong Hi Khoan Sorry for the questions but would love to make your takeaway version.
What is difference between Szechuan chilli oil and normal chilli oil ? (How do you make it?) and what vegetables do you add ?
Thanks Khoan
G Charl Szechuan chilli oil is more spicy, peppery and slightly numb tasting. You get that effect using pepper corn. Just include some pepper corn when making the chiili oil. Fry it like the dry chilli.
I use bamboo shoot, water chestnut and carrot in the shop for this dish.
That just scorched my throat lol
yeah, pretty spicy!
what kinds souse plz
+prakash muskan Sichuan chilli sauce, I have a video on how to make it. search for it on my channel.
Thankx so much