The trick is to smoke the meat and not make the meat smoke
Date:February 05, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Cubed boneless skinless chicken breasts, sliced celery, scallions, green bell peppers, dried Sichuan chili peppers, plus ground Sichuan peppercorns, Sichuan dried chili paste, soy sauce, sesame oil, dry sherry, & peanut oil.
The ingredients are on a tray ready to go out to the Egg once the Egg has been stabilized at 550 degrees. The ingredients are arranged left to right by order of use so things go smoothly & mistake free out at the Egg.
Everything is out at the Egg & the wok is hot & the oil is pre-heating.
The grren peppers are up first. They are stir-fried in a small amount of peanut oil and then set aside until the end.
The chicken goes on with the ground Sichuan peppercorn & 1/3 cup of peanut oil. It gets stir-fried over high heat for about 5 minutes and then the heat is turned down to medium. I didn't get the Egg down far enough on this run.
The chilis, chili paste, soy sauce, dry sherry & salt are added in and the chicken continues to cook over medium heat until the chicken is brown & crispy on the outside.
The last step is to add in the green peppers, celery & scallions & stir-fry briefly to cook the celery strips & combine all of the ingredients.
The dish is plated, the dried Sichuan chilies are removed and the dish gets spritzed with some sesame oil. Some of the burnt skin from the chilis flaked off and got on the veggies, but it was cosmetic only.
This was a tasty and mildly spicy dish that had a different flavor than other Sichuan dishes I have tried. I haven't made up my mind, but I do plan to make it again & use the right wok temp. for the second half of the cook.
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This recipe from Land of Plenty uses a different method of frying than deep fat frying. The chicken is stir-fried using a small amount of peanut oil. First it uses high heat, for about 5 minutes then the heat is turned down to medium and the chicken continues to cook for 10-15 minutes until it is crispy and dark brown. There is really no sauce per se, some other liquids and veggies are added along the way. I ran into some difficulty with the temperature change. I closed the damper way down on the Egg and removed the wok from the heat for a minute or so. The fire was still a bit to hot when I returned the wok to the heat. This ended up burning the Sichuan chili peppers when I added them. I wasn't too concerned since you remove these before serving. What I didn't realize is the long cooking time would result in some of the blackened outer skin flaking off and ending up on the food. This was a cosmetic issue only, I didn't taste a burnt flavor. The chicken was tasty and crispy and the veggies were good. I particularly liked the use of celery. I will revisit this recipe some time and work on my techniques for getting the temperature down on the Egg.
Land of Plenty: Authentic Sichuan Recipes Dry-Fried Chicken - Page 243