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chicken

Gumbo

Gumbo

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Gumbo is a dish originating from the New Orleans region of the United States, and there are numerous variations on its preparation. It is essentially a thick sauce stew, with many different thickening methods. It uses a variety of vegetables, as well as chervette, meat, and sausage. I made gumbo, which uses a roux, browned in oil, as a thickener, giving the dish both flavor and thickness. This dish is also very flavorful, and can be made with either store-bought Cajun seasoning mixes or by making your own. It is often served with rice. It is a dish that requires a little attention to prepare, but is definitely worth the effort.

Preparation time: About 2 hours
Level: Easy
Quantity: Serves 4 to 6

Ingredients:
Roux
80 ml cooking oil
60 g flour

Gumbo
1 green pepper, finely chopped
3 celery stalks, halved and chopped into about 5 mm pieces
2 medium onions, chopped
5 medium garlic cloves, chopped
A bunch of parsley, chopped
400 g chicken thighs
400 g peeled and pre-cooked tiger prawns
300 g smoked sausage, Krakow sausage works well, sliced into about 3-4 mm slices
Cooking oil for browning
600 ml chicken stock

Cajun seasoning blend
1 tbsp paprika
1 tsp smoked paprika
1 tsp sea salt
2 tsp garlic powder
1 tsp onion powder
1 tsp ground white pepper
1 tsp ground black pepper
1 tsp dried oregano
0.5 1 tsp dried thyme
1 tsp cayenne pepper (you can add more or less if you like, it will give the dish a spicy kick)

Basmati rice
Green onions and parsley for garnish

Preparation:

  1. Season the chicken with salt and pepper and place on a baking sheet, cover with foil, and bake in the oven at 170 degrees for about 1.5 hours
  2. To make the roux, mix the flour with cooking oil and cook over medium-low heat for about 45 minutes, stirring frequently, until it becomes thick and chocolate brown. It should have a slightly thicker consistency than sour cream; its dark color is important. Be careful not to burn it; otherwise, the taste will not be good.
  3. To make the gumbo, chop the bell pepper, celery, parsley, onion, and garlic, and brown these herbs and vegetables over medium heat for about 20 minutes.
  4. At the same time, cut the sausage into rounds and fry until nicely browned on both sides.
  5. Add 2-3 tablespoons of Cajun seasoning to the vegetables and stir.
  6. Add the roux. Don’t add it all at once; pour most of the broth into the food and let it boil. Adding roux can thicken the sauce. The sauce should be thick, like sour cream. If the sauce is too thick, add water. If you need a thicker sauce, add roux.
  7. Cut the chicken into slices, add to the sauce, add the fried sausage slices with the sausage frying fat, as well as the shrimp. Let the food boil and reduce the heat to a minimum, and keep the food warm until serving.
  8. Prepare the rice. To do this, wash the basmati rice with plenty of running water. Pour off the water, and measure out an amount of water equal to the volume of the rice. Add a pinch of salt and let it boil. When the rice is boiling, reduce the heat to low, cover the rice cooker with a clean kitchen towel and lid, and let the rice simmer until the water has evaporated. Fluff the rice with a fork if necessary.
    Ready!!
Thai Chicken and Shrimp Soup with Coconut Milk

Thai Chicken and Shrimp Soup with Coconut Milk

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A spicy and rich Thai soup that warms you up with its spiciness. There are probably authentic versions of these soups available, but this recipe is a pure inspiration, a mix of ingredients I like.

Preparation time: About 45 minutes
Level: Easy
Quantity: About 2.5 L of soup

Ingredients:
500 g peeled tiger prawns
400 g chicken fillet, cut into thin pieces
About a 5 cm piece of fresh ginger, grated
150 g basmati rice
3-4 tbsp cooking oil for browning the chicken
2 bell peppers, cut into thin strips
1 large onion, cut into strips
5-6 cloves of garlic, chopped
400 ml coconut milk
1.5 tbsp green Thai curry paste
1 celery stalk, chopped
Black pepper and sea salt to taste
Green onions for garnish
A handful of chopped cashew nuts for garnish

Preparation:

  1. Brown the chicken, sliced onions, chopped celery, chopped garlic, and bell pepper strips in a heavy-bottomed pot for about 5 minutes.
  2. Add about 1L of water, grated ginger, Thai curry paste, and basmati rice—season with sea salt and black pepper.
  3. Cook for about 5-6 minutes. Add coconut milk, stir, and cook for another 5 minutes. Add shrimp and cook for another 5 minutes.
  4. Roast the cashews in a dry pan for 5 minutes, roughly chop them with a knife or food processor, and use them to sprinkle over the soup.
  5. Finely chop the green onion and use it as a garnish. Leave some of the green onion tops to decorate the soup.
    Ready!!
Pan-fried chicken in dill sauce

Pan-fried chicken in dill sauce

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My grandmother always said that when cooking chicken, you shouldn’t season it too much, so that the chicken doesn’t lose its characteristic flavor. The only seasoning she used with chicken, besides black pepper and salt, was dill. I remember chicken in dill sauce with potatoes from my childhood. I’m sharing the concept of this dish here, so that everyone can modify this dish to their liking, adding garlic, onion, or other seasonings. My grandmother always made the sauce with sour cream, but you can also use whipped cream.

Preparation time: 45 minutes to 1 hour
Level: Easy
Quantity: for two

Ingredients:
6 chicken legs
50 g butter for browning
A handful of fresh or frozen, chopped dill
0.5 to 1 tsp flour for thickening the sauce
100 g sour cream
Sea salt and black pepper for seasoning

Preparation:

  1. Heat the butter in a pan over a medium heat, add the chicken legs and brown them for about 5 minutes.
  2. When the chicken is browned, add about 100 ml of water, season with sea salt and black pepper, add the chopped dill, cover the pan with a lid, and simmer for about 20 minutes over a medium heat.
  3. Gently stir the chicken legs. When the water has evaporated, add a little water, but there should not be much water left in the end, and simmer for about 10 minutes more.
  4. Dissolve the flour in a little cold water. Do not pour everything into the sauce; it may become too thick.
  5. Place the chicken legs on a plate and add the flour and sour cream dissolved in water to the chicken stewing broth. Stir quickly and let the sauce thicken. If necessary, add water to get the desired amount of sauce and the desired thickness. If the sauce is too liquid, add the remaining dissolved flour.
  6. Season the sauce with pepper and salt if desired, and add dill if you need a stronger dill flavor.
  7. Place the chicken legs in the sauce, shake with dill, and serve with boiled potatoes or oven-baked potatoes
    Ready!!
Vietnamese Spring Rolls

Vietnamese Spring Rolls

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I made fresh, unbaked, unfried rice paper spring rolls. You can’t go wrong with these, as there are probably as many variations on how to make them as there are people who make them. I tried to use ingredients that are common in Vietnamese cuisine, both in the rolls and in the sauces. I made three types of spring rolls, teriyaki chicken, teriyaki salmon, and tiger prawns.

Preparation time: About 1 hour
Level: Not too difficult
Quantity: 16 spring rolls

Ingredients:
Spring rolls:
16 sheets of rice paper
About 100 g chicken fillet, cut into thin strips
About 100 g salmon fillet
12 jumbo tiger prawns
A pound of lettuce leaves, cut or torn into smaller pieces
A pound of fresh coriander, I used only the leaves
A pound of fresh mint, I used only the leaves
Half a fresh cucumber, cut into long thin strips
20 small mushrooms, cut into slices
Half a pack of thin rice noodles
Cooking oil for frying
Black pepper and sea salt for seasoning
A few tablespoons of teriyaki sauce for seasoning
1 tablespoon of light soy sauce for seasoning
One lime for serving


Peanut butter-hoisin sauce
2 tablespoons peanut butter
2 tbsp hoisin sauce
1 tbsp cooking oil
2 medium garlic cloves, finely chopped
2 stalks green onions, finely chopped
2 tbsp fish sauce
Freshly squeezed juice of half a lime
1 tbsp oyster sauce
2 tsp tomato paste
A small handful of finely chopped cilantro leaves
1 tbsp soy sauce
2 tbsp sugar

Chili-Coriander Sauce:
1 tsp peanut butter
1 red chili, finely chopped
3 shallots, finely chopped
Freshly squeezed juice of half a lime
2 tbsp fish sauce
2 tbsp teriyaki sauce
1 tsp sesame oil
1 tbsp cooking oil
A small handful of finely chopped cilantro leaves
1 tbsp soy sauce
1 tbsp apple cider vinegar
2 tbsp sugar

Preparation:

  1. Prepare the sauces. To make the peanut butter hoisin sauce, finely chop the garlic and coriander leaves, add all the remaining ingredients, and mix until smooth.
  2. To make the chili-coriander sauce, finely chop the shallots, chili, and coriander. Add the remaining ingredients and mix until smooth.
  3. For the filling for the rolls, cut the chicken fillet into strips and fry quickly over high heat until the chicken is lightly browned, season with sea salt and black pepper. Add 1 tbsp of teriyaki sauce and let it evaporate quickly. Set the chicken aside.
  4. Cut a piece of salmon fillet, and fry the fish over medium heat on each side for about 5 minutes. Season with black pepper and sea salt. At the end of frying, add 1 tbsp of teriyaki sauce and turn the fish in this sauce so that all sides are covered with the sauce.
  5. Cut the mushrooms into slices and fry in cooking oil over high heat for 2-3 minutes. Add the soy sauce and fry until it evaporates.
  6. Boil the king prawns for 3 minutes. I used frozen and pre-boiled king prawns like those available in supermarkets.
  7. Bring a small saucepan of water to the boil, add the rice noodles, and leave to stand in the hot water for about 10 minutes. Pour the noodles into a sieve, rinse with cold water, and set aside.
  8. Cut the cucumber into 10 cm pieces and slice into thin strips.
  9. Cut or tear the lettuce leaves into smaller pieces, and tear the coriander and mint leaves.
  10. Cut the prawns in half lengthwise to make them thinner.
  11. To make the rolls, pour cold water on a flat plate. Place one sheet of rice paper in the water and when it is wet, turn it over. Let the rice paper stand in the water for about 45 seconds, during which time it will become softer, but not too soft.
  12. Lightly wet the cutting board, place a sheet of soaked rice paper on the cutting board and place the vegetables, mushrooms and a pinch of rice noodles on the rice paper about 1/3 of the way from the edge.
  13. Next to the vegetables and mushrooms, place a row of the main filling, such as fish pieces, chicken strips, and prawns.
  14. Lift the edge of the rice paper closest to the filling tightly over the vegetables, roll it up another time so that the main filling is also inside the roll, and lift the two sides onto the filling to be rolled so that they are inside the roll and roll everything tightly together.
  15. Place the finished roll on the cutting board. Make sure that the rolls being made do not touch each other. The rice paper becomes sticky when standing and the rolls will no longer come apart from each other.
  16. I made the roll by soaking one sheet of rice paper in water and filling the other, this way the work is done faster.
  17. While eating, dip the roll in the sauce and bite or cut the roll into pieces and eat. It is very good to squeeze fresh lime juice on the food just before and while eating.
    Ready!!
Irish Spice Bag

Irish Spice Bag

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This is a food that is inspired by Chinese cuisine, but it was invented in 2010 in Ireland, Dublin. It is offered by many Chinese fast food restaurants, Irish fast food restaurants and pubs in Ireland.
It is certainly not the healthiest food in the world, but it is certainly delicious and very flavorful. The choice of spices is wide and there seems to be no limit. Classic Chinese spices are used, as well as other spices. The choice of spices is largely up to the diners.
If you do not want to make this food fried or deep-fried, then the components can also be made in a hot air fryer.
My Irish Spice Bag version is like this.
I think it would be a good time to bring this dish to the selection of Estonian restaurants.

Preparation time: 60 minutes
Level: Easy
Quantity: For four

Ingredients:
400 g chicken wings
400 g chicken fillet or fillet inside, cut into strips
2 large potatoes, peeled and cut into coarse French fries
0.5 red bell pepper, cut into strips
2 red chilies, cut into thin slices
4 shallots, cut into thin slices
3 medium cloves, cut into rings
1L cooking oil for frying and deep-frying
30 g wheat flour for breading
2 tsp sea salt
0.5 tsp ground black pepper
1 tsp ground cumin
0.5 tsp hot chili powder
0.5 tsp cayenne pepper powder
1 tsp garlic powder
1 tsp onion powder
3 tsp paprika powder

For the curry sauce, 200 ml stock
1.5 tsp store-bought English curry powder
3 tbsp sour cream
2 tsp flour
100 ml bahu cream
Sea salt to taste

Chopped green onions and parsley to garnish.
Lemon wedges to serve

Preparation:

  1. Prepare the seasoning mixture. Use 1/3 of the spice mixture to coat the chicken, save the rest.
  2. Prepare the chicken. Cut the chicken fillet into strips of suitable size. Dry the chicken pieces with kitchen paper.
  3. Mix the flour and 1/3 of the seasoning mixture and roll the chicken pieces so that the flour and spices all stick to the chicken.
  4. Heat about 50-80 ml of oil in a large pan and fry the chicken pieces for about 25 minutes until golden brown. Turn the chicken pieces occasionally so they are fried completely on each side.
  5. Peel the potatoes, cut them into chunks the size of a French fry, wash off the starch under running water, and boil them for 8 minutes.
  6. Cool the potatoes under cold water, and dry on kitchen paper.
  7. Heat the cooking oil in a saucepan and fry the potatoes in three batches until crispy and soft on the inside. After frying, transfer to kitchen paper to drain.
  8. Cut the shallots into thin strips, cut the peppers into strips and slice the garlic and chilli peppers.
  9. When the meat is ready, transfer the chicken pieces to kitchen paper to remove excess oil.
  10. Fry the onions, peppers, garlic and chilli slices in a frying pan for about 7-8 minutes.
  11. Meanwhile, prepare the curry sauce. Use a ready-made English or Madras curry powder mix available in the store. Pour the broth into the pan, add sour cream, dissolve the flour in the whipped cream so that there are no lumps. Pour into the sauce. Add 1.5 tsp of curry powder and cook for a few minutes until the sauce thickens. If the sauce is too thick at this point, add water. Season with sea salt.
  12. When the potatoes are ready, pour the potatoes and meat over the vegetables and cover everything with the seasoning mixture.
    12 Mix thoroughly.
    As the name of the dish suggests, the food should be served in a paper bag. This is definitely not necessary, in pubs, it is also served on a plate with a slice of lemon and curry sauce.
    To garnish and add flavor, shake chopped green onions and parsley over the food.
    Ready!!
Chicken Parmigiana

Chicken Parmigiana

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This food cannot be considered a strictly Italian dish, although it can probably be found in Italy. Italians make a similarly delicious eggplant or zucchini, which can also be found on this blog under the name parmigiana di melanzane or zucchine di melanzane. This food can be associated with Italians and those countries where more people from Italy live. I was told about this food by my friend who lived in Australia and associated it with Australia. That’s what this food is, it’s one of the most common dishes in Australian restaurants and pubs. Locals call this dish parm or parmy or also parma.
This dish takes a little time to make, but the result is one that most diners like.

Preparation time: About 1 hour 20 minutes
Level: Rather easy
Quantity: For two to four

Ingredients:
Two chicken fillets cut in half lengthwise
About 50 g of breadcrumbs
2-3 tablespoons of flour
100 g of grated parmesan
Salt and black pepper to taste
150 g of mozzarella
Cooking oil for frying
2 eggs for breading

For the tomato sauce:
One 400 ml can of crushed tomatoes
One medium onion finely chopped
5-6 medium cloves of garlic finely chopped
A handful of basil, finely chopped
Sea salt and black pepper to taste
2-3 tablespoons of olive oil

Preparation:

  1. To prepare the sauce, chop the onion and garlic and brown them in a pan for a few minutes. Add canned tomatoes and basil. Season with sea salt and black pepper. Let it simmer for about 20 minutes.
  2. To prepare the chicken, cut the chicken fillet lengthwise into two thin pieces, pat it between cling film to make it a little more tender, and season with salt and pepper.
  3. Bread the chicken pieces first in flour, then in beaten egg, add half of the grated Parmesan to the breadcrumbs, and mix evenly and bread the meat in this mixture.
  4. Fry the breaded pieces of meat in cooking oil on both sides on medium heat until golden brown.
  5. Put a couple of tablespoons of tomato sauce in the baking dish, place on top of the tomato sauce the fried chicken pieces, and cover with the rest of the tomato sauce.
  6. Shake the chicken pieces over the remaining Parmesan and cut a slice of mozzarella on top.
  7. Bake the chicken in the oven at 180 degrees until the mozzarella browns in some places. It takes about 5 minutes, depending on the oven it may take a little longer.
    Serve with baked potatoes.
    Ready!!
Jambalaya

Jambalaya

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A Creole-Cajun rice dish native to the southern US state of Louisiana. This dish has influences from Midwest Africa, Spain, and France. The food belongs to the rice stews and because it is seasoned with a very diverse mixture of spices, it is a food that is worth trying to prepare and enjoy at dinner. This dish is prepared in many different ways, it is also said that every family has its way of preparing it. I compiled my seasoning and preparation method from many sources, which I would like to share here.
Many recipes recommend using a specific andouille sausage, which is difficult to get in Estonia, but it is recommended to replace it with a strong-flavored smoked sausage or chorizo. Jambalaya can be made in two main ways, either with or without tomatoes. Creole-style jambalaya is made with tomatoes, often adding chicken and seafood, mostly shrimp.
A dish that is worth making more, because it becomes more and more delicious as the flavors meld.

Preparation time: About 1 hour
Level: Easy
Quantity: Serves six to eight

Ingredients:
2-3 tablespoons cooking oil for browning
2-3 tablespoons of Cajun spice mix or add the following spices separately:
0.5 tsp ground black pepper
1 teaspoon of dried oregano
1 tsp cayenne pepper*
3 teaspoons of dried paprika powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
0.5 tsp dried thyme
0.5 tsp ground white pepper
200 g of chorizo sausage cut into 2 cm thick slices and cut the slices in half crosswise
400 g of chicken thigh meat, cut into pieces of your choice
500 g of large raw peeled shrimp
One green or yellow bell pepper, chopped
One red pepper, chopped
2 stalks of celery, finely chopped
4-5 medium cloves of garlic, roughly chopped
One 400 g can of canned tomatoes
300 g of long-grain rice
One large onion, finely chopped
Sea salt for seasoning
Serve with green onions or parsley leaves

  • You can add less cayenne pepper if you want so that the food is not so spicy

Preparation:

  1. Chop the onion and garlic, heat the oil in a thick-bottomed pot to a slightly stronger heat than average, and brown the onion and garlic for about 3 minutes.
  2. Chop the celeriac and peppers and add to the stew pot and brown, stirring in between, for another 3 minutes.
  3. Cut the sausage and chicken drumstick into good pieces and add to the vegetables, mix, and brown for about 7-8 minutes.
  4. Add spices, salt and canned tomatoes. Stir and bring the mixture to a boil.
  5. Add the rice and mix the food well. Add about 150 ml of water. Let the food come to a boil, stir once more, reduce the heat on the stove to low, and leave the food to simmer under the lid for about 10 minutes.
  6. After 10 minutes, add the shrimp, mix the food, and simmer for another 10 minutes. Taste the food in between. Add salt if necessary.
  7. When the food is ready, leave it under the lid for 10-15 minutes to let the flavors blend.
    Serve hot. When serving, add chopped parsley or green onion for taste and garnish.
    Ready!!
Grilled Chicken Soup

Grilled Chicken Soup

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This is a pure inspirational dish, where the method of preparation was aimed at making the food taste delicious. The only component in the whole soup that should not be changed is the chicken, which has been cooked on high heat on the grill and then allowed to sit and stew for a long time as the temperature decreases. Other components are up to personal preference.

Preparation time: approximately 3 hours total
Difficulty level: Easy
Servings: 4 to 6

Ingredients:
400g chicken thighs
400g chicken breasts
Black pepper and sea salt for seasoning
About 1 tsp ground sweet paprika for seasoning
3 tbsp cooking oil
3 medium carrots, chopped
1 large onion, finely chopped
3 medium garlic cloves, minced
1 stalk of celery, chopped
6-7 medium mushrooms, sliced
1 small red bell pepper, diced
1 small green bell pepper, diced
1 medium leek, diced
1 small hot chili pepper, diced
About 500ml chicken broth
1 tbsp miso paste (optional)
3 tbsp soy sauce
1 tbsp cornflour for slightly thickening the soup
2 medium potatoes, diced
50g butter for browning the vegetables
A handful of fresh parsley, chopped
1 tsp vegetable seasoning blend

Instructions:

  1. Season the chicken pieces with black pepper, sea salt, and paprika. Pour oil over the chicken and mix well.
  2. Place the chicken in a thick-bottomed pan or baking dish and put it in the oven. Heat the oven to the maximum temperature with the grill element and let the meat grill until it browns nicely, but the liquid dripping from the meat has not yet evaporated. This liquid will be a tasty addition to the soup.
  3. Cover the meat cooking pan with a lid and keep the meat covered until it cools. Ideally, it should be kept overnight, allowing the meat to rest and absorb moisture, making it tender and flavorful.
  4. Chop all the vegetables into suitable pieces: carrots, potatoes, onions, garlic, celery, leek, red chili, mushrooms, and bell peppers.
  5. Brown the vegetables in a pot with 50g of butter, where the soup will be cooked.
  6. Once the vegetables are browned, cut the chicken into preferred pieces and add it to the vegetables.
  7. Add chicken broth, miso paste if using, soy sauce, and vegetable seasoning blend to the ingredients.
  8. Bring the soup to a boil. Add water if desired until the soup reaches the desired thickness.
  9. To make the soup thicker, add 1 tbsp of cornstarch and a handful of chopped parsley.
  10. Simmer the soup over very low heat until the vegetables are completely tender. Season the soup with sea salt and black pepper if desired.
  11. Serve the soup with chopped herbs and green onions.
    Ready!!
Sanbeiji (Three Cup Chicken)

Sanbeiji (Three Cup Chicken)

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One of the most common dishes from China’s Jijangxi province is well known today, especially in Taiwan. It is also commonly eaten in Malaysia. According to the descriptions, the food gets its name from the fact that a cup of sesame oil, a cup of soy sauce, and a cup of rice wine or Chinese food wine are used to prepare the dish. It is a slightly different food than you can get in classic European Chinese restaurants.

Preparation time: about 40 minutes
Level: Easy
Serves: two to four

Ingredients:
4 bone-in and boneless chicken drumsticks or regular chicken drumsticks
1 medium garlic, garlic cloves either left whole or sliced
A piece of fresh ginger about 5-6 cm long, cut into wheels
5-6 stalks of green onions cut into 5-6 cm long pieces
100 ml of sesame oil
200 ml light soy sauce
2 tablespoons of dark soy sauce
200 ml Chinese rice wine or Chinese food wine (Shaoxing wine)
2 tbsp brown sugar
A large handful of basil leaves, preferably Thai basil leaves

Serve with basil leaves and boiled rice

Preparation:

  1. Peel the ginger and cut it into rounds, peel the garlic cloves and slice them, or leave them whole if you like.
  2. Cut the green onion into 5-6 cm long pieces.
  3. Heat the sesame oil in a heavy-bottomed pan and brown the ginger and garlic on high heat for about 30 seconds, add the pieces of green onion, mix, and make a space in the middle of the pan for the chicken.
  4. Add the chicken pieces, skin side down, lower the heat on the stove to medium, and brown the chicken pieces for about 5 minutes.
  5. Add both soy sauces and cooking wine and sugar, reduce the heat on the stove to low, and simmer the chicken until it is soft (about 20-25 minutes) under the lid, which you could leave ajar so that the steam escapes and the sauce thickens a little. Turn the chicken pieces over during stewing to evenly season them.
  6. While the chicken is stewing, boil the finished rice. I made sticky rice. I used sushi rice for this, but any rice with a high starch content will do. To do this, rinse the rice briefly in water, pour it into the cooking pot, add twice as much water as the rice, lightly season with sea salt, and let it rise to boil. When the rice is boiling, cover the pot and let the rice simmer on very low heat until the water is absorbed.
  7. Before serving the chicken, remove the roasting pan from the stove, add a large handful of basil leaves, and mix into the food. The leaves wilt in the heat but do not lose their aroma and taste.
    Serve hot with sticky rice.
    Ready!!
Kung pao chicken

Kung pao chicken

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Kung Pao Chicken is a dish originally from the Sichuan province of China. There are quite a few versions of this dish that use peppers, onion, or, less often, other vegetables. I tried to make this dish as similar as possible to the original as it might be served in Sichuan. I used dried red, not the hottest chili peppers, Sichuan pepper, rice vinegar, and Shaoxin food wine, which give the food a special taste and aroma. When preparing this dish, you have to make sure that the chicken does not go into the pan with the marinade, it can make the food rather sticky, which tastes very good, but Kung Pao chicken should be slightly crispy and not sticky. By following the instructions below, you can prepare a delicious and spicy dish.

Preparation time: 30 minutes marinating the chicken, 15 minutes preparations, 10 minutes frying.
Level: Not too difficult
Quantity: For two to four

Ingredients:
Marinating the chicken
250 g of chicken fillet
0.5 teaspoon of starch
1 tbsp Shaoxin cooking wine or rice wine
1 tablespoon of rice vinegar
1 teaspoon of dark soy sauce
1 tbsp light soy sauce

Vegetables and peppers
A handful of green onions cut into lengths of about 1 cm
3 medium cloves of garlic, finely sliced
About 3 cm piece of fresh ginger, finely sliced
6-7 dried red chilies, medium hot
0.5 teaspoon Sichuan pepper, if desired, it can be crushed

Sauce
1 teaspoon of starch
1 tbsp Shaoxin wine or rice wine
1 tablespoon of sugar
1 tablespoon of rice vinegar
1 tablespoon of dark soy sauce
1 tbsp light soy sauce
About 20 ml of water

Cooking oil for frying
A handful of roasted and unsalted peanuts, if they are not available, salted nuts are also suitable.

Preparation:

  1. Cut the chicken fillet or chicken drumstick into small pieces you like, add starch, soy sauces, rice vinegar, Shaoxin wine, mix and leave to marinate for 30 minutes
  2. Cut the dried chili peppers into pieces of about 1 cm, remove most of the seeds
  3. Slice the garlic and ginger, chop the onions.
  4. Heat 3-4 tablespoons of cooking oil in a wok over medium heat. Further action must be taken very quickly.
  5. Keep the marinated chicken ready, pour off most of the marinade so that the chicken is drier. Keep chilies and Sichuan pepper on hand
  6. When the oil is hot, pour the chili peppers and Sichuan pepper into the pan and immediately add the chicken and mix quickly. If you don’t act quickly, the chili peppers will burn and the food will be bitter and unpleasant.
  7. Fry for about 30 seconds, then add the garlic and ginger, stir, and fry for about 1 minute, stirring constantly, then pour the onion into the pan, stir, and pour the peanuts into the pan.
  8. Mix the food and add the sauce to the food, mix, and 30 seconds later remove the pan from the stove.
  9. Serve food with basmati rice or noodles.
    Ready!!

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