Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chongqing chicken. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chongqing chicken is a famous Sichuan dish consisting of chicken and chilis. The dish is usually made with chicken on the bone, which is then chopped into small pieces, marinated, and deep-fried. Traditionally, there is almost always more dried red chili peppers in the dish than chicken, nearly covering the meat underneath. The combination of ingredients is usually stir-fried with ginger and.

Chongqing Chicken is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chongqing Chicken is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have chongqing chicken using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chongqing Chicken:

1. Make ready 1 pair of skinless boneless chicken breast (about 600 gram), bite size pieces
2. Prepare Marinade
3. Take 1 teaspoon oil
4. Prepare 1 teaspoon dark soy sauce
5. Get 2 teaspoon Shaoxing wine
6. Prepare 1 teaspoon salt
7. Prepare 1 teaspoon cornstarch
8. Make ready Other ingredients
9. Take 3 tablespoon oil
10. Prepare 2 tablespoon Sichuan peppercorns
11. Prepare 2 inch ginger, julienned
12. Prepare 5 cloves garlic, minced
13. Get 1 cup whole dried chilies (*)
14. Take 1 teaspoon Shaoxing wine
15. Take 1/2 teaspoon sugar

All Reviews for Chongqing Chicken - of Reviews. Most Helpful Most Positive Least Positive Newest. Close this dialog window Share & More. Close this dialog window Nutritional Information.

Instructions to make Chongqing Chicken:

1. Mix chicken with marinating sauce and marinate for 30 minutes up to 2 hours.
2. Heat oil in a wok/frying pan on high heat, sear the chicken until golden brown on all sides. Set aside.
3. Reduce heat to a medium low and fry Sichuan peppercorns for 2-3 minutes.
4. Add ginger and garlic, cook for 1 minutes. Add dried chilies, and cook for another minute.
5. Turn the heat to medium-high. Return the chicken to the wok/pan, and season with Shaoxing wine and sugar. Cook until all the liquid has evaporated.
6. Turn off the heat. Transfer to a serving plate, garnish with sliced scallions, and serve with steamed white rice (and probably plenty of water).

Close this dialog window Share & More. Close this dialog window Nutritional Information. Though in my other Chongqing chicken recipe, I also mix it into the cornstarch that the chicken is dusted in. I hope you'll experiment and report back. (And maybe brew some in your beer! They do in China. 🙂 ) Reply.

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