Piquant Chicken Sichuan Style

Name: Piquant Chicken Sichuan Style
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2 Portionen
Ingredients: 500 g boneless chicken thighs; 25 g dried Sichuan chillies; neutral-tasting oil; 1 EL dried red Sichuan peppercorns; 1 EL dried green Sichuan peppercorns; 15 g ginger; 4 Zehe garlic cloves; 2 Stück spring onions; 3 EL unsalted roasted peanuts; 2 EL sesame seeds; 0.5 EL light soy sauce; 0.5 TL sugar; 0.5 TL ground white pepper; 0.5 TL chicken bouillon; 1 EL Shaohsing wine; 1.5 EL light soy sauce; 2.5 EL cornflour; 1 EL corn oil

Hauptgericht

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Zubereitungszeit

1 Std 15 Min

Portionen

Schwierigkeit

Mittel

Arbeitszeit

45 Min

Dieses Thermomix® Rezept für Piquant Chicken Sichuan Style ist in 1 Std 15 Min fertig und ergibt 2 Portionen. Schritt-für-Schritt-Anleitung mit präzisen Thermomix® Einstellungen auf MixBuch.

Beschreibung

This piquant Chicken Sichuan Style is an absolute taste experience! The combination of tender chicken pieces, fiery chillies and aromatic Sichuan peppercorns is simply irresistible. I like to make this dish when I feel like something special. The preparation is a little more complex, but it's definitely worth it. Served with rice, it is a perfect main course for anyone who likes it spicy. The roasted peanuts and sesame seeds provide an additional crunch and round off the dish perfectly.

Zutaten (18 Zutaten)

500 g boneless chicken thighs
25 g dried Sichuan chillies
neutral-tasting oil
1 EL dried red Sichuan peppercorns
1 EL dried green Sichuan peppercorns
15 g ginger
4 Zehe garlic cloves
2 Stück spring onions
3 EL unsalted roasted peanuts
2 EL sesame seeds
0.5 EL light soy sauce
0.5 TL sugar
0.5 TL ground white pepper
0.5 TL chicken bouillon
1 EL Shaohsing wine
1.5 EL light soy sauce
2.5 EL cornflour
1 EL corn oil

Zubereitung (7 Schritte)

Prepare marinade

Cut 500g boneless chicken thighs into bite-sized pieces and put in a large bowl. Add 1/2 tbsp light soy sauce, 1/2 tsp sugar, 1/2 tsp ground white pepper, 1/2 tsp chicken bouillon and 1 tbsp Shaohsing wine. Mix well, cover and marinate in the fridge for 30 minutes. After marinating, add 2 1/2 tbsp cornflour and mix well. Finally, add 1 tbsp corn oil and mix again.

Prepare chillies

Place 25g dried Sichuan chilies in a sieve and remove excess seeds. Place the chilies in a heat-resistant bowl, cover with hot water and soak for 10 minutes. Then drain and set aside.

Fry chicken

Fill a wok or large frying pan about one-third full of oil and heat over medium-high heat until bubbles form around a dipped chopstick (approx. 160°C). Reduce the heat and carefully add the chicken pieces (possibly in several portions). Fry for 3-4 minutes, then use tongs to place on kitchen paper to drain. Increase the heat until the oil reaches between 180°C and 200°C and fry the chicken for another 1-2 minutes until golden brown, crispy and cooked through. Drain on kitchen paper (possibly in several portions).

Chop ginger and garlic

Thermomix® Einstellung

3 Sek./Stufe 7

Put 15g ginger in pieces and 4 garlic cloves into the mixing bowl and chop for 3 sec./level 7. Push down with the spatula.

Fry aromas

Thermomix® Einstellung

3 Min./120°C/Stufe 1 120

Put some oil in the mixing bowl, add 1 tbsp dried red Sichuan peppercorns, 1 tbsp dried green Sichuan peppercorns, the rehydrated Sichuan chilies, the chopped ginger and garlic and the white parts of 2 spring onions and sauté for 3 min./120°C/level 1.

180

Add chicken and remaining ingredients

Thermomix® Einstellung

3 Min./100°C/Linkslauf Stufe 1 100 Linkslauf

Add the fried chicken, 3 tbsp unsalted roasted peanuts and the green parts of the spring onions to the mixing bowl and cook for 3 min./100°C/reverse level 1.

180

Season and serve

Thermomix® Einstellung

30 Sek./100°C/Linkslauf Stufe 1 100 Linkslauf

Add 2 tbsp sesame seeds, 1 1/2 tbsp light soy sauce and 1/2 tbsp sugar to the mixing bowl and mix for 30 sec./100°C/reverse level 1. Stir well and serve.