Ginger_and_Olives_German_Girl_Cooks_Szechuan_chicken_recipe

Szechuan Chicken

Chinese street food is the best! I spent half a year studying in South East Asia and mainly lived off the university canteen and street food. It’s cheap, it’s quick and it’s better than most fancy Chinese restaurants in Europe. Most street food places offer some kind of protein (usually coated in a yummy sauce), veggies and rice. It’s so simple yet so good!

Where or what is Szechuan?

There are so many different ways to spell this: Szechuan, Sichuan, Szechwan, Schezwan … I stick with the first version because that’s how it was spelled in a book by Berthold Brecht which I had to read in high school. Anyway, however you choose to spell it, Szechuan is a province in South West China and it’s cuisine is known for its boldness and spiciness.

Szechuan Chicken

This Szechuan Chicken recipe is incredibly simple. It consists of chicken bits tossed in a spicy and flavorful sauce. The chicken is the star of the show – it’s hot, juicy and bursting with flavour.

Ginger_and_Olives_German_Girl_Cooks_Szechuan_chicken_recipe

Ginger_and_Olives_German_Girl_Cooks_Szechuan_Chicken

Print Recipe
Szechuan Chicken
Ginger_and_Olives_German_Girl_Cooks_Szechuan_chicken_recipe
Course Main Dish
Cuisine Asian, Chinese
Cook Time 40 minutes
Servings
servings
Course Main Dish
Cuisine Asian, Chinese
Cook Time 40 minutes
Servings
servings
Ginger_and_Olives_German_Girl_Cooks_Szechuan_chicken_recipe
Instructions
  1. Cut the chicken breast fillets into bite-sized pieces and marinate in pepper, sugar, soy sauce, wine and corn flour for at least 20 minutes.
  2. While the chicken is marinating, slice the chilli pepper and soak in a few tablespoons of lukewarm water.
  3. Coarsely chop the spring onion (separate white and green parts) and heat the oil in a wok. Add the chicken and fry until it turns brown.
  4. Crush the garlic. Add the white bits of the spring onion, garlic, chilli and yellow bean paste to the wok and briefly fry before adding the water.
  5. Bring to boil and stew for 5 minutes.
  6. Serve together with rice or egg noodles and sprinkle the green bits of the spring onion on top. Enjoy! :)
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