Ginger Sauce Chicken

Wednesday, March 17, 2010

Ginger Sauce Chicken is
created using ginger to
accentuate the flavor of the chicken.
The ‘chicken’ in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan.
This dish is quick and easy to prepare, where the only involved processes is the deep-frying.

Ingredients:

Dried bean curd sticks … 100g Ginger … 50-75g (1 full piece) Green onions … 2
Sesame oil … 2 teaspoon
MSG … ¼ teaspoon (optional) Salt … 1 teaspoon
Szechuan Peppercorn … 15 - 17
Light soy sauce … 2 tablespoons
Dark vinegar … 3 tablespoons
Vegetable oil for deep-frying

1. Soak the bean curd sticks until all soft. Then strain, and dry as
much as possible.

“Tip: you can
achieve best result by
pouring boiling hot
water over the bean
sticks and cover with
a lid for 10 to 15
minutes.”

2. Smash the ginger into small pieces, and wrap in a thin but
strong cloth. Then squeeze out the ginger juice into a bowl.
Note: I can usually squeeze out about one to two tablespoons
of ginger juice using this technique. It does take a little effort.


3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so it’s about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until it’s a golden
color. Set in a plate with paper towel beneath, and let it cool.

“Tip: you can greatly
decrease the amount
of splashing by letting
the tofu sticks dry as
much as possible.”

7. Cut the tofu sticks along the middle into two halves,
and thencut them into 1 inch long pieces.
Pour the sauce mixture on top, mix, and you have
Ginger Sauce Chicken ready to serve!
Note: only mix in the sauce when you are ready to serve,
or the tofu will become soggy.


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