Chiliwonders.Com

 
 
 
 
 

Spicy and crispy chicken wings
Marinate chicken pieces with Chinese rice wine, or dry white sherry, soy sauce and pepper for 30 minutes.
Deep fry with the batter for crispy deep frying, each for 3 minutes. Serve with chili sauce. . Sprinkle some grated cheese
on the hot chicken.
 

Try a refreshing Mexican cold corn soup

 

 


Or try some beautiful and healthy
 Capsicum recipes

 

 

 

 

 

 

 

  

Chinese Kung Bao Chicken
Cook time 6 minutes Serve 4

Ingredients A: Marinate and let stand 10 minutes
Ingredients B
  • 2 tbsp cooking oil
  • 3 pips garlic, chopped
  • 6 slices fresh ginger
  • 8 dried red chilies, pre-soaked,
    drained dry, and cut into 2 cm lengths
  • cashew nuts, pine nuts or peanuts
  • 1 stalk celery, sliced
Method
  1. Fry garlic till fragrant. Add dry chilies
    and peppercorn,  fry over medium fire
    till fragrant, 2 minutes.
  2. Add ginger slices, fry for another 30 seconds. Dish out.
  3. Add 1 more tbsp of cooking oil.
  4. At high heat, add marinated chicken
    and     stir fry briskly for 2 minutes,
    or till just cooked.
  5. Stir in nuts and celery for 30 seconds.
  6. Add in fried chili mixture, stir briskly
    for 1 minutes.
  7. Serve hot with rice, bun or bread


sssSSH Grandma said:  This is a very popular Chinese dish, spicy and delicious.

Instead of chicken, you may want to substitute with beef, mutton or turkey. You may also apply
it on scallops or shrimps. For seafood, fry time should be reduced to avoid over-cooking.

For a darker color presentation, add 1/2 tsp
of dark soy sauce to marinate the chicken.

Kung Bao chicken is a popular Sichuan dish. In Szechuan cuisine, chili is almost indispensable. Szechuan food is famous for its hot spicy "tongue numbing and eyes tearing" dishes. Their uniquely hot, pungent flavor is created by a mixture of red hot chilies, Szechuan peppers, garlic and ginger in the ingredients. Another well-known Szechuan dishes is the "Fish in Water".
 
In my recent tour to Sichuan, China, according to local tour guide, Szechuan people's glassy complexion is strongly linked with this chili diet.

I strongly agree to that, because chili promotes blood circulation, besides its many other positive attributes.

This version of Kung Bao chicken which I had in my recent tour in Sichuan, China, might look quite different from the above; the essential similarity is the chili. But it was an absolute treat to me as I love the 'kick' feeling' of chili.              

 
 

Lemon Chicken
Cook time 5 minutes, serve 4
Ingredients A: Marinate and let stand

  • 400 g chicken breast meat cubed
  • 2 tbsp soy sauce
  • 1 tbsp white sherry or Chinese wine
Ingredients B: Make a right constituency of
 batter for crispy deep fry. Batter must drip slowly from a spoon:
  • 4 tbsp corn flour sieved 
  • 3 tbsp plain flour sieved with 1 tsp baking powder
  • 1/2 tsp chili powder
  • 30 ml water

Ingredients C:  Mix the following together:

  • 1 cup chicken broth
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1/2 tsp sugar
  • drops of apple vinegar
  • 1 tbsp corn flour
Lemon chicken
Method
  1. Heat enough oil for deep frying.
  2. Dip the chicken pieces, one by one, into the batter. Add to the hot fuming oil and deep fry for 1 minute per piece.
  3. Drain dry on paper tower arrange on a serving plate.
  4. Separately heat C till the sauce thickens and becomes transparent.
  5. Pour the sauce over chicken pieces.
  6. Serve hot.

sssSSH Grandma said:  Serve immediately to enjoy the crisp of the chicken pieces.

                                                








 

 

 

 

 

Chicken, chili recipes  1    2    3    4

Top

Home | Site Contents | Email: chili @ chiliwonders.com