Hello everyone! This time, I want to share how to cook chicken curry using the Chinese Yunnan-style cooking method.
Ingredients
- Chicken 300 grams
- Chili peppers 4 pieces
- Garlic 2 cloves (sliced thinly)
- Ginger, about 1 inch in diameter, 1 piece (sliced thinly)
- Spring onion 1 stalk (separate the white part and the green part and slice them separately)
- Corn starch 1.5 tablespoons
- Water 2 tablespoons
- Dried chili peppers 3 pieces (sliced thinly), Sichuan peppercorn 1 teaspoon
- Cooking oil 1 tablespoon
- Soy sauce 2 teaspoons and cooking wine 1 tablespoon
- Sugar half a teaspoon
- Salt half a teaspoon
- Rice vinegar 1 teaspoon
- Chicken stock 250 milliliters
- A little sesame oil and a little sesame seeds
Step-by-step instructions
1. After washing the chicken, blanch it in boiling water for about 2 minutes.
2. Then, take out the chicken, put it into a clay pot, add one cup of clean water. Then let it cook for about 8 minutes. At this point, the chicken should be about 80 percent cooked.
3. After the chicken is cooked, let it cool, then cut it into small pieces.
Slice the chili peppers thinly. Mix the corn starch with 2 tablespoons of water.
4. Heat the pan and add oil. When the oil is hot, add the chili peppers and chili powder, and stir-fry for about 1 minute. Then add the garlic, ginger, and spring onion (white part only), and stir-fry until fragrant.
5. Then add the chicken. Add the cooking wine, rice vinegar, sugar, and soy sauce, and mix well.
6. Add 250 milliliters of chicken stock and let it boil for about 3 minutes. Then add the corn starch mixture and five or six drops of sesame oil, and give it a final stir.
7. Just before taking it off the stove, sprinkle in the spring onion (green part) and sesame seeds.
And there you have it, a delicious Yunnan-style chicken curry.
Source: Chinasichuanfood.com
