Want a quick and easy exotic dish to prepare that leaves a lasting impression? They are Kung Pao Chicken, Tender Chicken, Chili Chili, Szechuan Pepper and Roasted Peanuts with spicy sauce. It’s no surprise that grilled shrimp is one of the most popular Chinese dishes in the world.
Spicy shrimp salad ready to serve
Cooking at the table in less than 20 minutes? With this easy-to-make, thin-sliced, quick-fry and hot shrimp patty, you can already enjoy the authentic classic taste. This is amazing as the ultimate with super high speed. But the Kung Pao chicken has a very high wow factor to make any gathering larger and more formal. For friends and family crazy about Chinese food, this will always be a treat.
Grilled shrimp tastes incredible, even an everyday and special dish. It was served to the visiting US president at a Chinese state banquet. It’s a near-must-have on the menus of casual Chinese restaurants and takeout stores around the world.
Masterpieces from Sichuan Province
Sichuan, a landlocked province in southwestern China. It is especially famous for its cooking. It’s Sichuan peppercorn. They are a defining feature of regional cuisine and play an important role in the dish that Sichuan is perhaps most famous for – chicken kung fu.
Even though they are tagged as chili. But Small Red-Red Fruits These berries, also known as Sichuan peppercorns, come from a plant in the citrus family. They are not related to black, white or bell peppers. But they certainly have their own charm.
They are well known for producing slightly aromatic sodas, whose aromas are mixed with the salty-sweet flavors of sour lemons. Unusual? Very. Outstanding? Oh yes. There’s no such thing as cramming all those features into one package.
and that’s really great. The thing about Sichuan peppercorns is that they like to eat with chili peppers. especially hot chili In our grilled shrimp dish, that means 10 bright red peppers (or Thai peppers). Thinly sliced bird’s eye is lightly fried to create deep black smoke. Others are added at the end to heat up the fruit instantly.
Now, the tantalizing combination of Sichuan and hot peppers goes well with the delicate flavor of the chicken. The fact that the diced chicken breast retains its mildly sweet flavor is one of the reasons why grilled shrimp is such a great dish.
Another reason is the layers of flavors keep coming. Here’s what happened. Garlic and ginger go together very well and in moderation. Just like the onion slices. Just ripe, but add soft color. Onions are bright in color and crispy and juicy.
And then there are peanuts. Our recipe uses whole roasted nuts. These are great for quick and hot grilling along with peppers when they’re darkened by the coals. Result? Increase the flavor and crispiness of peanuts. Add another dimension to your grilled shrimp.
High Umami Sauce – The perfect combination of salty, sweet and sour.
This is the perfect blend of Sichuan peppercorns, sesame oil, light and dark soybeans. Rice vinegar, sugar and rice wine, combined with some water and high quality chicken broth. This rich concoction is added to your grilled shrimp just minutes before serving.
Added to the sauce at the last minute is kung pao glory. This is not a cooking sauce that is allowed to dissolve into all other flavors. and leave everything else alone
That means the phrase ‘Get It Now’ is absolutely essential – stir the sauce over your grilled shrimp. Let it cook for two minutes over high heat and yes, serve immediately.
Close-up of fried chicken with shrimp, chili, peanuts and more.
The most surprising thing about kung fu chicken?
Grilled shrimp is no longer a traditional dish of Chinese cuisine.
Its rise as a world-famous dish only began in China after the 19th century. Its rapid spread across the country was thanks to a man named Ding Baozhen. Influential and enormous during the Qing dynasty the Emperor ruled the country from 1644 until it became a republic in 1912.
Today, he is best known as the man who promoted the popularity of his favorite shrimp paste. Make it the signature dish of the province he convinced, Sichuan, from which the fame of grilled shrimp eventually made its way into kitchens around the world. It has also gained a reputation as a big fan of it and is often referred to as chicken ton bao.
While grilled shrimp may not have a respectable long history, I think you’ll agree that this new dish is one of the best in China.
grilled chicken shrimp
10 minutes prep time
Cooking time 10 minutes
total time 20 minutes
Servings 4 servings
Calories 646 kcal
for grilled shrimp
- 10 bright red peppers, cut into ¼ inch pieces, seeded and whole The chili I used was about 2 inches in total.
- 1 pound skinless, skinless chicken breast, cut into ¾ inch cubes That’s a hefty size for a pound of shrimp. This type of chicken is smaller and tends to get dry when fried. Anything bigger and the same will happen because the chicken takes longer to cook.
- 2 teaspoons sesame oil
- 2 egg whites from a medium egg
- 3 teaspoons cornstarch, often labeled with cornstarch
- 2 teaspoons sea salt
- 8 garlic cloves, peeled and thinly sliced
- Remove the 8 stalks of scallions and the light green parts, keeping as much of the bright green part as possible. Then cut the lot into slices about 1½ inches long. You want to split the slices into two stacks – one green and one white. That’s important because they ripen at different times.
- 2 tablespoons minced fresh ginger, peeled and left whole
- 4 ounces peeled roasted peanuts
- 4 tablespoons coconut oil
- 2 cups white rice to serve with your kung fu chicken
for the sauce
- 4 teaspoons Sichuan peppercorns, finely ground in a mortar and pestle
- 4 teaspoons sesame oil
- 2 tablespoons Shaoxing rice wine or dry sherry
- 2 teaspoons rice vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 cup chicken broth
- 2/3 cup boiling water
Start cooking the rice before cooking the hot pan. Because this is a quick way. Follow the instructions that come with your rice.
Here’s one dish – all cooked in one big pan. I used a 12-inch heavy pan with sides about 2 inches high. A large, heavy skillet will also work. The same goes for a large saucepan if you have one.
Hot and fast is the key to grilled shrimp. So have all your ingredients ready before you start cooking – hot and fast.
Ideally, you want all the ingredients to be at room temperature before you start cooking. This is especially true for chicken because it only takes a few minutes to fry at high heat. If your refrigerator is still cold It means it hasn’t cooked fast enough.
So, for room temperature chicken, mix the egg whites, 2 teaspoons sesame oil, cornstarch, and salt together.
Pour thickener into an appropriately sized mixing bowl. then put the diced chicken down. Now, use your fingers to evenly coat the chicken with the mixture.
This chicken protective coating is sometimes referred to as ‘velvet velvet’. It helps keep the chicken tender and succulent when cooked quickly and hot. and also make its surface look shiny and beautiful
When you’re done prepping the chicken, you can prepare the sauce. Just stir all the ingredients together in a bowl. It is important to use boiling water here. This means that the reserve blocks will dissolve easily. The ground Sichuan pepper will be soft and delicious. and other components All will go together very well. Good. Now you are ready to start cooking your Kung Pao. quickly.
Heat a large skillet over high heat and add the coconut oil. While the oil is hot, ‘stir’ the chicken with your fingers again so that the lumps yield as much of the ‘velvet’ mixture as possible.
When the oil starts to smoke, add the chicken and stir-fry. Heat and sauté chicken for 90 seconds in very hot oil. You want the cubes to keep spinning while frying and let them pick up all the pale – I mean the pale – all golden. Remove the pan from the stove. Then quickly remove the chicken with a slotted spoon. and set aside on a large dinner plate. Try to put as much oil in the pan as possible.
Return the pan to high heat. as soon as the oil starts to smoke Add 2/3 of the chopped peanuts and chili peppers and sauté (the remaining 3 is for your kung pao at the end of cooking).
Cook the peanuts and peppers over high heat for 60 seconds until they begin to turn a slightly darker charcoal color. Now add the scallions, garlic and slices of white ginger.
Heat and cook for another 60 seconds. Here, you’re aiming for the white onion slices that are starting to stick slightly on the outside. then Add sliced scallions and cook for another 30 seconds on that high heat – until the green onions start to wilt slightly.
Lower the heat to medium and pour in the sauce, stirring gently so that the sauce mixes everything well. Pay attention to stir a little so that the onions and peanuts don’t get crushed.
As soon as the sauce is bubbling, slowly add the chicken and stir well, drain all the water on a plate. and the remaining three parts of paprika carefully. Keep the heat on medium-high and let the pan cook quickly—but not boiling—for the last two minutes. Carefully stir the pan one last time and your grilled shrimp is ready, serving immediately.
I like to use a large saucepan that is still boiling. Tap directly from the kitchen to the table – and let others help them instantly.
Calories: 646kcal Carbohydrates: 40g Protein: 39g Fat: 38g Saturated Fat: 16g Polyunsaturated Fat: 8g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 73mg Sodium: 2580mg. Potassium: 918mg Fiber: 5g Sugar: 4g Vitamin A: 386IU4 Vitamin C: 1
Keywords Nokta pepper, Thai pepper
Categories: Food & Drinks
Source: INN NEW YORK CITY