プレゼント・キャンペーン
Twitterキャンペーン
応募期間:2019/02/2-5/8
抽選で10名様にプレゼント
グルメ・コース
Kung Pao chicken dish served at a Sichuan restaurant in Shanghai. (Although I am not Chinese myself, I have some reason to believe that this is a reasonably authentic version of the dish: the restaurant was recommended to me by a professor originally from Sichuan, and I was accompanied by at least one student from Sichuan who pointed it out specifically as a famous dish.)

見出し

見出し

Chicken with Chiles 300 gram chickenbreast cut into 2 cm cubes. Marinate for 30 minutes in mixture of: 2 t shaoxing ricewine 1 t light soysauce 1 t dark soysauce � t salt Deepfry in very hot peanutoil for about 4-5 minutes until cooked through, golden brown and a little crispy on the outside. Drain well and set aside. Heat 3 T oil (I used sichuanpepper oil) in wok over a moderate flame and add 2 cloves garlic, sliced 4 cm ginger, sliced Stirfry until fragrant and just taking color. Then add 50 gr dried chiles 1 T sichuan peppercorns And stirfry for 10-20 seconds until the oil is spicy and fragrant. Take grate care not to burn the

ボタン