Category: Asian
Tonight's meal was Attempt No.3 at making Szechuan Chicken. Finally, I have achieved a result I'd be happy to repeat.
I've long been a fan of Szechuan Chicken, however it's not easy to find a decent version in Asian restaurants around about town. Quite possibly I just go to the wrong ones, but I suspect much "Chinese" food here is Anglicised well beyond the point of being authentic, even at a stretch.
Actually, I have no idea how authentic this recipe is, never having been to China let alone the Sichuan province. But I like it. There's a pleasing balance of flavours without it being overly sweet and saucy like so many restaurant "Szechuan Chicken" dishes I've tried — but in the end it's all about what you enjoy, so experiment with it, as I have done. As always, taste as you cook, because the amounts below should only be considered guides.
This is actually quite a mild dish if the chillies are left whole — as long as you refrain from putting a whole chilli in your mouth, that is! For more of a bite (which I confess, I personally enjoy) chop the chillies after soaking them. This means the chilli will not only be spread more evenly throughout the dish, but the hotness of the seeds will be released throughout, too. But go easy — you may wish to reduce the number of chillies if you take this path.
Szechuan Chicken with Cashew Nuts
A delicious blend of colour, texture and flavour.
Serves 4
Ingredients
- 1 tablespoon cornflour
- 1 egg white, beaten lightly
- 450 g chicken thigh fillet, cut into 2cm pieces
- 2 tablespoons peanut oil
- 1 large handful raw, unsalted cashew nuts
- 2 spring onions, sliced into 4cm pieces
- 4 whole dried chillies, soaked in water for 10 minutes (and chopped, if a hotter result is desired)
- ½ green capsicum, cored, seeded and cut into 2cm pieces (optional — I wanted more green, and it complemented the dish nicely, but isn't essential. Again, whatever works for you.)
- 2.5 cm ginger, peeled and chopped
- 1 clove garlic, finely sliced (optional)
- 2 tablespoons sweet bean paste or hoisin sauce
- 2 teaspoons chilli bean paste
- 2 tablespoons shaoxing wine
- a small drizzle of sesame oil
- steamed rice, to serve
Directions
- Coat chicken pieces in flour, shaking off excess, then mix together with the egg white until evenly coated. Refrigerate for 30 minutes. If you haven't already done so, use this time to prepare the other ingredients.
- Heat a wok to medium, add the peanut oil, and stir-fry the cashew nuts until golden all over. Careful not to get the wok and oil too hot or your nuts will burn. When they're ready, remove from the wok with a slotted spoon into a bowl lined with kitchen paper to absorb any excess oil.
- Reheat the oil in the wok to very high. Add half the chilled chicken and stir-fry until golden. Repeat with the remaining chicken, then remove with a slotted spoon into a bowl lined with kitchen paper to absorb any excess oil.
- Add the capsicum, chilli, spring onion, ginger and garlic (if using) and stir-fry for about a minute.
- Return the chicken to the wok with the sauces, and stir-fry until re-heated.
- Serve with steamed rice.
Posted by Vicki on Thursday, June 10, 2010 at 09:02 PM in
Recipes and
Asian and
Chicken and
Stir-fry.
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I've been having lots of fun this last month or so with my new wok. I've tried several Asian recipes, experimenting with flavours. I've tried some recipes more than once, trying to get them just right (as ya do). I'm sure you too know what it's like when you try to make a dish for the first time, and you eat it and think, "That was yummy but next time I'll..." I've been doing a lot of that in the last few weeks!
One of the first meals I made in the wok was a Kylie Kwong recipe for Mongolian Beef. It was delicious made just as the recipe directs, though I do confess I substituted shredded rump steak for Kylie's recommended beef mince. (And don't forget to taste as you cook, to ensure you have a nice balance of flavours!)
This is a quick and simple family meal that's both tasty and healthy. It doesn't even have to be hot (as in chillies) at all if you leave off the suggested chilli garnish.
Mongolian Beef
Mongolian Beef
Serves 4
Ingredients
- For the marinade
- 2 tablespoons rice wine
- 1 tablespoon light soy sauce
- 1 tablespoon cornflour
- 1 tablespoon ginger, finely diced
- 3 cloves garlic, finely diced
- ½ teaspoon sesame oil
- For the beef
- 600 g rump steak, shredded
- 1 head chinese cabbage, finely shredded
- 2 teaspoons sea salt
- 50 ml vegetable oil
- 2 tablespoons rice wine
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon malt vinegar
- ½ teaspoon sesame oil
- 1 small carrot, peeled and finely sliced
- 1 small red pepper, finely sliced
- 1 bunch spring onions, finely sliced
- To serve
- steamed rice
- sliced chillies
Directions
- Combine all of the marinade ingredients in a large bowl.
- Add in the beef and leave to marinate in fridge for 30 minutes.
- Put the cabbage and salt into another bowl and mix well to combine. Leave to stand for 15 minutes then rinse under cold water and drain. Squeeze out any excess liquid with your hands.
- Heat 2 tablespoons of the oil in a wok until the surface starts to shimmer slightly. Add half of the marinated beef and stir fry for 30 seconds. Remove from the wok with a slotted spoon and set to one side.
- Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.
- Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and cook for a further 30 seconds.
- Toss in the cabbage, carrot and pepper and stir-fry for a further minute.
- Stir through the spring onions, reserving a few for garnish and remove from the heat.
- Spoon the beef into a serving bowl, sprinkle with remaining spring onions and serve with rice and sliced chillies.
Posted by Vicki on Friday, June 04, 2010 at 06:54 PM in
Recipes and
Asian and
Beef and
Low-fat and
Stir-fry.
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My new wok arrived yesterday! Yay! I do love getting new kitchen toys.
Naturally, the wok had to be "christened" that very day. It's made of carbon steel so it first had to be seasoned — a baptism of fire indeed and so exciting to see the grey metal change colour to a beautiful shiny black. After that, it was ready to be put to use.
The recipe I eventually decided on was a Neil Perry one: Szechuan Beef. I settled on this one because, firstly, I figured anything Neil Perry put his name to was bound to be worth eating, and also because it looked simple to make and I had most of the ingredients already.
The result was extremely tasty. Beautifully balanced flavours and mildly spicy, with a crunch to the beef that was unusual (to me) but pleasing. I loved the shredded carrot and celery with it too; the absence of chunky pieces ensures that the balance of flavour and texture is maintained in every mouthful.
Crunchy Szechuan Beef
Crunchy Szechuan Beef
Serves 2, or 4 as part of an Asian-style banquet
Ingredients
- Vegetable oil, for cooking
- 450 g beef fillet, shredded
- ½ tablespoon hot bean paste
- ½ tablespoon ginger, chopped
- ½ tablespoon spring onions, chopped
- ½ cup shredded carrot
- ½ cup shredded celery
- 1 tablespoon light soy sauce
- ½ tablespoon shaoxing wine
- ½ tablespoon caster sugar
- Dash sesame oil
- ¼ teaspoon Szechuan peppercorns, roasted and ground
- spring onion, extra, to garnish
Directions
- Heat a wok and add vegetable oil. Deep fry the beef about 6 minutes, until crispy, then remove from the wok and drain.
- Reheat the wok and add ½ tablespoon oil. Stir fry the ginger and spring onion until fragrant, then add the hot bean paste, carrot and celery and toss well.
- Return the beef to the wok with the shaoxing, soy, sugar, sesame oil and Szechuan pepper. Stir fry 1 minute and finish with a little extra spring onion.
- Serve with steamed jasmine rice.
Posted by Vicki on Thursday, April 29, 2010 at 04:11 PM in
Recipes and
Asian and
Beef and
Stir-fry.
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