Hi there, I know that my offering is a Chinese dish rather than a
Vietnamese one, but I have sent it in the hope that there might be
various regional/national 'interpretations' of the basic recipe for
what *I* know as "Szechuan Chicken". It has the red colour, spicy, soy
based caramelized sauce with optional veges. Hope this helps! Bon
Your Guide, Rhonda Parkinson From Rhonda Parkinson,
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This spicy Szechuan chicken recipe gets its heat from Tabasco sauce,
cayenne pepper and crushed chilies. Parboiling or "oil poaching" the
chicken in hot oil helps make it extra tender.
* 4 chicken breasts, boneless, skinless, about 7 ounces each
* 2 egg whites
* 2 tablespoons cornstarch
* 2 tablespoons Shao Xing rice wine, dry sherry or cooking wine
* 1 teaspoon Worcestershire sauce
* 2 teaspoons Tabasco sauce
* 2 tablespoons sesame oil
* 1 tablespoon soy sauce
* 2 tablespoon brown sugar
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon crushed dried red chilies, or to taste
* 2 slices ginger, minced, to form 1 tablespoon
* 4 carrots, cut into thin strips
* 1/2 red bell pepper, sliced
* 1/2 green bell pepper, sliced
* 3 green onions, chopped
* 1 cup plus 1 tablespoon vegetable oil
Rinse the chicken and pat dry with paper towels. Cut the chicken
breasts into thin strips. (Partially freeze chicken breasts first to
make this easier).
Combine the sauce ingredients in a small bowl and set aside. Whisk the
cornstarch into the egg whites. Coat the chicken strips in the
cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips
briefly in the hot oil until they turn white. Remove the chicken and
drain on paper towels. Clean out the wok and add 1 tablespoon oil.
When the oil is hot, add the carrots. Stir-fry briefly and add the
Make a "well" in the middle of the wok and add the sauce. Heat
briefly, then mix the sauce in with the vegetables.
Return the chicken to the wok.
Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Rating: 4 stars
Quick, easy, and very tasty. Can vary the "heat" according to taste.