Diced Chicken with Chillies is a typical Sichuan dish. With this recipe you will easily be able to make such an enticing dish at home on your own. Join us and experience the incredible sensations of your taste buds.
Hi, everybody! I’ m old Tao (1) , a gourmet. Not only do I like good food, but also know how to cook it and consider myself an expert in Chinese cuisine. Starting from this post, my private kitchen officially opens for business and I am ready to share my recipes. Today I’m going to introduce to you Diced Chicken with Chillies, a typical Sichuan dish. Following my simple directions, you will easily be able to make such an enticing dish at home on your own. Join me and experience the incredible sensations of your taste buds.
- Chicken legs
- Dried chillies
- Sichuan pepper
- Cooking wine
- Soy sauce
- Green onion
- White sesame
1) Cut the meat from the chicken legs into small cubes and leave them to marinade in a mixture of salt, cooking wine and soy sauce.
2) Cut the dried chillies into pieces. Slice the green onion and ginger. Set aside a small portion of Sichuan pepper.
3) Pour cooking oil into a wok and apply heat. Fry the marinated pieces of chicken until their skin becomes crisp, then remove the fried chicken.
4) Reheat the cooking oil in the wok and refry the pieces of chicken until they look golden. Remove the refried chicken and leave the cooking oil in the wok.
5) Put green onion, ginger and garlic into the wok and stir-fry until their flavours are released. Then add Sichuan pepper, dried chilli pieces into the wok and stir-fry until their spicy aromas are released.
6) Put the refried chicken pieces back into the wok, then add salt, sugar and chicken essence to taste. Add green onion pieces and white sesame, then stir them in.
- Leave chicken pieces in the marinade for at least one hour.
- A large amount of chilli pieces is needed for an authentic Sichuan-style Diced Chicken with Chillies, but don’t add too many chillies if you can’t stand the spicy flavour .
(1) Tao stands for Taotie (饕餮), a mythical animal known for gluttony and often portrayed on the sides of ancient Chinese bronze vessels. Yet Su Shi, a great poet in China’s Song Dynasty, likened himself to It in his Ode to an Old Tao, in which he wrote: “All of the tasty foods In the world are meant for nourishing me, an old Tao”. From then on, old Tao has become a nickname for a gourmet.
Published in Confucius Institute Magazine
Magazine 39. Volume 4. July 2015.
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