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Foolproof Hunan-style sesame chicken with fresh peppers can be your ideal way of cooking chicken on summer days. Instead of pan-frying, it uses a unique way of simmering.

Around one month ago, I introduced you to these simmered ribs with peppers. It is a dish I found during my trip to Zhangjiajie for those surreal quartz-sandstone pillars. Food in Hunan is incredibly hot for me. Most Hunan dishes are hot, and I found this combination quite mild yet strong-smelling. So I add it to my recipe list.

All of my family members love that dish so much. So I was always thinking about trying it with other ingredients. This time, chicken is our main role. And guess what? Chicken is even better than ribs.

Maybe it is quite unbelievably delicious even with such a short ingredients list. So I highly recommend you try it when it is less hot. Chicken is full of flavor, with a sesame oil-and-chili-pepper combination, but not hot at all. Soup or maybe juice is even better. It serves as the perfect dip for crusty bread or traditional steamed buns, steamed rice, or even noodles.

Summer is a great time to eat fresh chili peppers because they are in season. However, when used in a chicken recipe, I prefer to chop them into smaller pieces. The ingredient list didn’t prepare me for how amazing this actually tastes. It also has a super lovely, bright yellow color.

By the way, if you love Hunan-style, here are some recipes you must try.

Ingredients

The ingredient list is quite short, mainly with fresh chicken pieces, green pepper, ginger, and garlic.

• 300 g chicken cut into small pieces – Recommend using smaller pieces
• 4-6 fresh chili peppers- two as large pieces, and chop the remaining into small pieces
• Pinch of salt
• 3 tbsp. Sesame oil
• 1 thumb of ginger, sliced
• 1 tbsp. light soy sauce
• Hot boiling water to cover the chicken

Step by Step

Cut one of the peppers into large sections and the other part into smaller pieces. We will use the whole sections during the simmering process, which helps enhance the flavor.

Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic. Be patient, this may take several minutes.

Add boiling hot water and two whole peppers. Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.

Get another wok, add chopped chili peppers, garlic, and a small pinch of salt. Fry for around half a minute.

Or you can simple add those smaller pieces to your simmering pot.

Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.

Hunan Sesame Chicken with Peppers

Hunan Sesame Chicken with Peppers

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Ingredients

• 300 g chicken cut into small pieces
• 4-6 fresh chili peppers- two as whole and chop the remaining into small pieces
• Pinch of salt
• 3 tbsp. Sesame oil
• 1 thumb ginger chopped
• Hot boiling water to cover the chicken

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Instructions

• Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic. Be patient, this may take several minutes.
• Add boiling hot water and two whole peppers. Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.
• Get another wok, add chopped chili peppers, garlic, and a small pinch of salt. Fry for around half a minute.
• Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.

Loe allikast edasi

[gtranslate]

Pork liver is a super popular ingredient in Chinese cooking, sometimes as a stir fry, in a soup, or cooked in a master stock. This is a super easy way of cooking pork liver that is unbelievably tender and full of flavor.

When I was a child, my mom always cooked pork liver in different ways. Every year before the Chinese Spring Festival, fresh pork liver was the most treasured ingredient for guests.

In Sichuan cuisine, pork liver is usually stir-fried with pickled chilies, just as the shredded beef. That’s the most common way, in my opinion.

Growing up, I didn’t prefer spicy food, so I ended up quite Cantonese. Sweet, savory with freshness.

Clean Pork Liver

For all offal ingredients, I highly recommend using starch or flour along with salt to remove the offal smell. I find this is much better than vinegar or lemon juice.

Firstly, add around 1/2 cup of starch, along with salt, to the pork liver. Combine well for a while, so the smelly stuff can be caught. Then wash carefully until your pork liver is clean and no longer slimy.

Add some beer and soak for a while. Then wash again and drain completely.

Marinating

Add a small pinch of salt and white pepper. Combine well, then add starch to coat evenly.

The sauce

During marinating, let’s make a basic sauce. Heat the oil until hot, then remove it from the heat and spread the scallion. Add oyster sauce and light soy sauce. Mix well. This is our sauce for this poached pork liver.

You can also pair this poached pork liver with other sauces, like the hot chili dipping sauce or the oyster-based sauce we used for steamed chicken.

Cook with the Simmering Method

• Bring a large pot of water to a boil in a wok or pot, then add the pork liver slices. Now turn the fire down to the lowest fire and cover the lid.
• Set for 2 minutes and transfer to a serving plate.

With this simmering method, called “焖煮” in Chinese, you can get super tender pork liver. Sound similar? We used this method for the famous white-cut chicken.

Serving

Spread the sauce from the last step over our simmered pork liver and serve hot.

Poached Pork Liver with Scallion Sauce

Scallion Pork Liver

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Ingredients

• 200 g fresh pork liver

For cleaning

• 3 tbsps. cornstarch
• 1/2 cup beer

Marinating

• 1/4 pinch of salt
• Dash of white pepper
• 2 tbsp. Cornstarch

Sauce

• 2 tbsps. Oyster sauce
• 2 tbsps. Light soy sauce
• 2 tbsps. Chopped scallion
• 2 tbsps. vegetable cooking oil

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Instructions

• Add around 1/2 cup of starch, along with salt, to the pork liver. Combine well for a while, so the smelly stuff can be caught. Then wash carefully until your pork liver is clean and no longer slimy.
• Add some beer and soak for a while. Then wash again and drain completely.
• Add a small pinch of salt and white pepper. Combine well, then add starch to coat evenly.
• Heat oil in a small pan until hot, remove the pan from heat. Add scallion, and then combine oyster sauce and light soy sauce, mix well.
• Bring a large pot of water to a boil in a wok or pot, then add the pork liver slices. Now turn the fire down to the lowest setting and cover the lid. Set for 2 minutes. Transfer out to serving plate. Spread the sauce from the last step over our simmered pork liver, serve hot.

Loe allikast edasi

[gtranslate]

Super easy and addictive pan-fried chicken is my recent favorite way of making chicken, in addition to my Chinese steamed chicken recipe. There is no marinating, no simmer process. All we need to do is a long-time pan-frying process. The chicken is full of flavor, with a strong aromatic profile, especially from Sichuan peppercorns.

In busy seasons, I always wanted to make some quick, delicious dishes. Compared to other simmered chicken or stewed versions, it is much quicker and easier. The ingredient list is quite short too, only a few types of aromatics like ginger, garlic, dried chili pepper, and Sichuan peppercorn are needed. Don’t miss the Sichuan peppercorns in this recipe. It tastes super great in all dry-fried dishes, whether with protein or vegetables.

Using a pan to fry directly is a method called dry-frying in Chinese cooking. I have introduced this dry-frying, or long-time pan-frying, method in my pan-fried pork belly recipe. You can also apply this to chicken wings.

The slow process works similarly to dehydration and fat rendering, unlocking layers of flavor. The Maillard reaction during the process gives the chicken a lovely golden brown color. All of the pieces will have a lovely crispy shell, similar to our Chongqing chicken. By the way, if you love that version, this must be trying because they taste similar but are less spicy and much easier.

Elaine’s Note

• At the very beginning, add a small amount of oil as the starter. I highly recommend using sesame oil instead of regular vegetable oil for cooking.
• After adding the chicken chunks, there will be a stage with lots of water in your pan. Be patient and fry until the oil becomes clear again.
• Pour off the extra oil before adding seasonings, since we are aiming for a dry-fry texture. You can save this oil for noodles or salads.
• Turn over and move frequently after the chunks begin to brown in color to avoid burning.
• Garlic slices, dry peppers, and Sichuan peppercorns can easily burn when the heat is too high after prolonged pan-frying. So slow down the fire at the last sage.

Step-by-Step Instructions

Cut the chicken into small pieces, clean and strain completely. Remember to choose younger chicken.

Add a little sesame oil to the pan, then spread the chicken in it. At first, there will be lots of water if you pan, continue frying for a while, and then add shaowing wine. Now, let’s add ginger slices to help remove the odd taste.

Continue frying for around 10 minutes with medium heat. You may find there is a lot of oil in the pan; pour it all out.

Slow the fire down and add the seasonings, including dried chili pepper, Sichuan peppercorns, garlic cloves, salt, light soy sauce, and sugar. Continue frying until the chicken skin becomes slightly golden brown.

Here is our pan-fried aromatic chicken.

Pan-Fried Chicken- Easy Version

Pan-fried crispy chicken with super easy method

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Ingredients

• 400 g chicken – young chicken- cut into chunks
• 1 tbsp. Sesame oil
• 1 thumb ginger sliced
• 1 tbsp. Shaoxing wine
• 5 cloves garlic slices
• 3 dried chili peppers cut into small sections
• 1 tbsp. Sichuan peppercorn
• 1 tsp. Salt
• 1/2 tsp. Sugar
• 1.2 tsp. Ground pepper
• 1 tbsp. Light soy sauce
• 1 tbsp. toasted sesame oil ,optional

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Instructions

• Cut the chicken into small pieces, clean and strain completely. Remember to choose younger chicken.
• Add a little sesame oil to the pan, then spread the chicken in it. At first, there will be lots of water if you pan, continue frying for a while, and then add shaowing wine.
• Now, let’s add ginger slices to help remove the odd taste.
• Continue frying for around 10 minutes. You may find there is a lot of oil in the pan; pour all the oil out.
• Slow down the fire, add the seasonings, including dried chili pepper, Sichuan peppercorn, and garlic cloves, salt, light soy sauce, and sugar. Continue frying until the chicken skin becomes slightly golden brown. Optionally, sprinkle some roasted white sesame seeds.

Loe allikast edasi