HUNAN-STYLE CHICKEN
I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!
Provided by Dan
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
- Heat the oil in a large skillet over medium-high heat.
- Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 10.3 g, Cholesterol 116.8 mg, Fat 23.4 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 5 g, Sodium 908.2 mg, Sugar 4.9 g
HOMEMADE HUNAN SALTED CHILIES
This comes from fuschia dunlops book via barbara fisher. It looks like an amazing condiment to have on hand, the fermenting in salt changes the heat - it sneaks up and bites rather than in your face and a good flavor, tangy salty and hot is how dunlop describes the taste. the process is like kimchee using the lactic acid fermentation Times are guestimates bc i have to pick up the pound to make them myself (or a half lb). Dont forget to let them ferment for 2 weeks.prep includes sterilizing jar in the dishwasher
Provided by MarraMamba
Categories Hunan
Time 35m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Wash chilies thoroughly and discard any that show signs of mold or decay. Dry them thoroughly on a kitchen towel or a pile of paper towels.
- Sterilize a jar and lid with boiling water or by running it through your dishwasher with a heat dry cycle. Make certain it dries thoroughly either in the air or through the dishwasher dry cycle. Do not use a paper towel or cloth to dry it directly.
- Discard the stems of the chilies and chop them roughly. Do not remove the seeds. Place the chopped chilies into the jar with three tablespoons of the salt and with a sterilized chopstick or fork, stir thoroughly to combine the salt evenly among the chile bits.
- When the salt is mixed in, level the top of the chilies, and sprinkle the rest of the salt over them, then tightly cap the jar with the lid and store, unopened, in a cool dark place for two weeks.
- After opening, keep in the fridge, where it will keep for months.
Nutrition Facts : Calories 181.6, Fat 0.9, SaturatedFat 0.1, Sodium 28325.1, Carbohydrate 43, Fiber 6.8, Sugar 23.1, Protein 9.1
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.
Provided by Tracy Monroe
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Mix 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.
Nutrition Facts : Calories 409 calories, Carbohydrate 56.1 g, Cholesterol 47.9 mg, Fat 10.6 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 1.3 g, Sodium 1302 mg, Sugar 5.6 g
HUNAN BEEF
I love hunan beef but could not find any on this site. I found this by Lila Voo BellaOnline's Chinese Food Editor. I learned that Hunan is a region in China known for their hot and spicy food. This uses Thai chilies, so if you don't like heat, you may want to remove the seeds the first time you make this.
Provided by Charlotte J
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Remove all the fat from the beef and partially freeze beef for ease in slicing.
- Cut it across the grain into thin 1½ inch slices.
- Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps.
- First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat.
- Next add the soy and stir.
- Then sprinkle on the cornstarch coating each piece.
- Finally add the oil and stir to coat all of the meat.
- Let the meat marinate at room temperature for 30 minutes.
- While the meat marinates, chop the Thai chilies into tiny pieces, set them aside.
- Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil.
- Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside.
- Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok.
- Add the chilies and garlic and stir fry them for 1 minute.
- Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat.
- Serve with steamed vegetables and rice.
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