Schezuan Chicken with vegetables and noodles.?

Question

The "Smart Ones" TV dinners has this Schezuan Chicken with vegetables and noodles and I was wondering if any of you have or know where I can get a recipe like that one because I think it's so good.

Answer 1

Go to www.recipezaar.com. Amazing website for anything you are looking for.

Answer 2

Schezwan Chicken Recipe

For the marinate:
Chicken pieces - 400 gm
Ginger-garlic juice - 1 tsp
Corn flour - 2 tbsp
Soya sauce - 1 tbsp
Egg - 1 no
Pepper powder - 1 tsp
Salt - As reqd
Gingelly oil - 1 tsp
Ajinomotto(optional)

For the curry:-
Onion(chopped) - 1/4 cup
Ginger-garlic(chopped) - 2 tbsp
Spring onion(chopped) - 1/4 cup
Red chilly(cut into halves) - 10 nos
Soya sauce - 1 tbsp
Pepper powder - 1 tsp
Vinegar - 1 tsp
Sugar - 1 tsp
Chicken stock - 1 cup
Liquid corn flour - 1 tbsp
Chilly oil - 1 tbsp
Salt - As reqd

1)Marinate the chicken pieces with the above ingredients for marination for about 30 mins.

2)Heat the oil in a skillet and fry the chicken pieces(should be over cooked) and keep aside.

3)Heat oil in a skillet and saute chopped onions, ginger, garlic, spring onion and red chillies.

4)Add the fried chicken pieces, soya sauce, pepper powder, vinegar, sugar, salt and chicken stock.

5)Bring this to boil.

6)Thicken the curry with liquid corn flour.

7)Add the chilly oil.

:- Serve hot with Pulav or Fried rice.

Answer 3

You can get the recipe base in a bottle/jar. I know this is not as good as a home made version but if time is short, there is nothing wrong with it at all.

I just add all the stir fry veggies I like - snow peas, capsicum, baby corn, carrots, broccoli, cauliflower, beans, water chestnuts, onion, garlic, cabbage.

Good luck with it.

Answer 4

I ususally have Sichuan food at restaurants but I found a nice recipe from the website and would like to try it this weekend.

<<<<<<< Sichuan peppercorn chicken >>>>>>

12 ounces skinless, boneless chicken thigh, cut into 1/2-inch cubes
3 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 teaspoonground white pepper
1 teaspoon black soy sauce
1 tablespoon Chinkiang or balsamic vinegar

2 teaspoons sesame oil
1 teaspoon sugar
1/4 teaspoon chili oil
2 tablespoons homemade chicken broth (chicken stock)

1 tablespoon vegetable oil
8 small dried red chilies
1 teaspoon thinly sliced ginger
1 small garlic clove, thinly sliced
1/4 teaspoon roasted and ground Sichuan peppercorns
1 scallion, chopped

1. In a medium bowl, marinte the chicken with1 teaspoon of the rice wine, the cornstarch, 1/4 teaspoon of the salt, and the white pepper.
2. In a small bowl, combine the black soy sauce, vinegar, sesame oil, sugar, chili oil, chicken broth, the remaining 2 teaspoons rice wine, and the remaining 1/2 teaspoon salt.
3. Heat frying pan or flat-bottow wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the dried chilies, and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, until the chicken begins to brown. Then, using spatula to stir-fry 1 to 2 minutes or until the chicken is browned on all sides but not cooked through. Transfer to a plate and set aside.
4. Stir-fry ground Sichuan peppercorns in the dry wok for 15 seconds then add sesame oil, ginger, garlic, and scallion and stir-fry for 30 seconds.
5. Return the chicken to the wok, stir the sauce mixture and swirl it into the wok. Stir-fry until the chicken is just cooked through and the sauce is slightly thickened.
6. Pour chicken mixture on Chinese thick wheat noodles or Japanese udon noodle (cooked and drained)

http://www.leitesculinaria.com/recipes/cookbook/chicken_peppercorns.html

I would add some roasted peanuts in this recipe.

PS. Ajinomoto (Japanese) = MSG monsodium glutamate, most store-bought chicken stock contains MSG. That's the reason why I like to prepare homemade stocks, here is my recipe

<<<<<<< Home-made Chicken Stock >>>>>>

1 Whole chicken, 2.5 lb up
500g pork / spare ribs or bones
300g bean sprouts
2 carrots, cut into big cubes
2 big slices of fresh ginger
2 dried figs
5 litre of water (yield about 1.5 litre of stock)

1) Skinned the chicken, trim excess fat, cut into big pieces (4 halves)
2) Put chicken in a big pot of boiling water to boil for 2 minutes, remove and put under running tap water for 5+ minutes to clean the blood and fat.
3) Heat 5 litre water in a big pot over medium heat, put all the ingredients into the boiling water, boil for 15 mins, reduce heat to low, simmer for 3 hours, separate soup from vegetables & meat (this stock can be stored in refrigerator for around 3 days and 3 months in freezer)

Answer 5

I don't know the recipe, but could use the one given by sugarcand...