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Hunan Multiple-Spiced Chicken

Type: Chicken, Poultry
Serves: 1 people

Recipe Ingredients

1   Frying chicken - about 1 1/2 lbs
4 tablespoons 60mlSoy sauce - (at least)
1 tablespoon 15mlMinced fresh garlic
1 teaspoon 5mlMinced fresh ginger
2 tablespoons 30mlCrunchy peanut butter
1 tablespoon 15mlChili oil
1/2 teaspoon 2.5mlCrushed Szechwan peppercorns
1 teaspoon 5mlSugar
2 tablespoons 30mlVinegar - (at least)
1 tablespoon 15mlSesame oil - (optional)
1/2 teaspoon 2.5mlSalt
1 tablespoon 15mlMinced scallions
1 tablespoon 15mlMinced cilantro
1   Sesame oil
1 cup 146g / 5.1ozPeeled cucumber - chopped (optional,
  See note below)

Recipe Instructions

Note: If using cucumber, make 1/3 again as much marinade.

1. Place the chicken in a pot of water to cover. Bring to a boil. Reduce heat and simmer for 30 minutes. Remove chicken from broth and allow to cool.

2. Take the meat off the bones and shred it into 1 1/2 to 2-inch strips, the finer the better. Place the chicken strips on a plate.

3. Mix all the marinade ingredients in a large bowl. In the process be sure to taste the mixture often so that you can decide the way you like it best. Generally speaking, it should be stronger than you like because it will be diluted by adding the chicken.

4. Pour the marinade over the chicken strips and garnish with the minced scallions, cilantro (or parsley), and a dash of sesame oil.

Note: If you like, chop cucumber into 1 1/2-inch strips, 1/8 inch wide, and put them under the chicken strips on the plate before pouring on the marinade. You'll then have to make one-third again as much marinade. This chicken-and-cuke combination makes a very good all-year-round salad dish

.Henry Chung's Hunan Style Chinese Cookbook


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