![]() If not, you can substitute it with a dry sherry. If you plan on cooking many Chinese dishes (I have many of them on this site), I highly recommend buying a bottle. Shaoxing wine is a type of Chinese cooking wine that is used quite often in Chinese cooking. I've also included a link in the recipe card where you can buy them if you can't find them locally. What they do have is a tongue numbing quality that can feel a little strange. If you've never had Szechuan peppercorns, they have a slightly lemony flavor with just a hint of sweetness, and are not really considered spicy as many would believe. I recommend using freshly toasted and ground Sichuan peppercorns for the best results. If you like a very spicy dish, I recommend adding several dried hot chilies when stir frying the rest of the vegetables. Just note it will have a small impact on the final dish. I find that chicken thighs are far superior to chicken breasts in the recipe, but you can substitute if you'd like. The Ingredientsĭon't be intimidated by the long list - this recipe really does only take about 20 minutes to make. Using tangerines adds a sweetness to the dish that complements the savory flavors of the other ingredients. Stir frying the vegetables over high heat helps them to keep their crispness. ![]() **if you like a quick stir fry, you'll love this Kimchi Udon Stir Fry or these Spicy Szechuan Braised Green Beans** Why This Recipe WorksĬoating the chicken in flour before browning it helps it brown easier, and also helps the sauce thicken when we add the remaining ingredients.Ĭooking the chicken first then adding it back in at the end keeps it from getting dried out while we cook the vegetables.
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