Hunan Chicken And Vegetables
Touriga francesa, tinta cão, tinta barroca, and tinta roriz (which is spain's tempranillo) among the most prominent.
Recipe Summary Hunan Chicken And Vegetables
The owner of the Chinese restaurant in our town was nice enough to show me how to make his Hunan chicken (my favorite!) when they sold the restaurant in December, 2012. He used a wok over a huge gas flame in his restaurant kitchen and whipped this up in about 3 minutes! We home cooks have to make do with a saute pan, and a home stove won't cook nearly as fast as his wok on a flame.Ingredients | Zuccardi Tempranillo 20126 peppers dried red pepper pods2 tablespoons soy sauce, or more to taste1 tablespoon chopped green onion1 tablespoon hoisin sauce2 teaspoons chile oil1 ½ teaspoons jarred minced garlic1 teaspoon white sugar1 teaspoon ground ginger1 teaspoon salt½ cup vegetable oil, or as needed1 ½ cups Chicken, broilers or fryers, breast, meat only, raw½ cup water½ cup carrot strips½ cup chopped green bell pepper½ cup coarsely chopped onion½ cup baby corn, drained½ cup sliced water chestnuts, drained½ cup sliced bamboo shoots, drained2 cups warm cooked riceDirectionsMix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.Info | Zuccardi Tempranillo 2012prep: 25 mins cook: 10 mins total: 35 mins Servings: 4 Yield: 4 servings
TAG : Hunan Chicken And VegetablesWorld Cuisine Recipes, Asian, Chinese, Main Dishes, Chicken,