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Szechuan Cuisine

Szechuan Cuisine

Szechuan cuisine is a style of Chinese cuisine originating from the Sichuan province in south west China. Known as Chuan Cai in Chinese, Szechuan cuisine can be traced back more than 2,000years, although it's recognition as a distinct regional cuisine took place about 800 years ago during the Southern Song Dynasty

Szechuan cuisine enjoys an international reputation for being spicy and flavourful resulting from liberal use of garlic and chilli, as well as the unique flavour of the Sichuan pepper. Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking. Common preparation techniques include stir frying, steaming and braising.

Statistics show that the number of Sichuan dishes has surpassed 5,000. Dishes typical of Sichuan are twice cooked pork, fish-flavoured pork shred, Zhang Tea Duck, and Ma Po Tofu.

Try this recipe for Szechuan Stir Fried Chicken, a meal that the whole family can enjoy!


SZECHUAN STIR FRIED CHICKEN WITH RICE

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

1 packet Asian Home Gourmet Spice Paste for Szechuan Kung Pao Stir Fry

2 tsp oil

250 g minced chicken meat

1 (110 g) medium onion, sliced

Egg solution (2 whole eggs with 2 Tbsp water)

5 pcs mushroom, strips

5 pcs prawns, shelled and deveined

500 g cooked rice

2 Tbsp tomato sauce

2 Tbsp oyster sauce

1 Tbsp thick soy sauce

Spring onion as garnish

 

Cooking Method:

  1. Heat oil in a large non-stick frying pan.
  2. Stir fry the onion for 1 minute. Add in chicken, prawns, mushrooms, Spice Paste and all sauces. Mix well and stir fry until chicken turns brown.
  3. Add in cooked rice. Stir constantly to prevent rice from sticking onto the pan.
  4. In a separate pan, spread a thin layer of egg solution on hot frying pan.
  5. After the egg is cooked, remove and put on a plate. Place the fried rice on top and fold in the four sides of the egg.

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