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Sze Cheuen Jar Gai recipe

Fried chicken Szechwan-style.

Recipe: Sze Cheuen Jar Gai

1 pound chicken breasts4 tablespoons cornstarch (cornflour)1 teaspoon salt1/2 teaspoon five spice powder1/2 cup chicken stock or broth2 teaspoons sugar1 tablespoon light soy sauce1/2 teaspoon sesame oil1 teaspoon rice vinegar2 teaspoons Chinese wine or dry sherry1/4 teaspoon five spice powder1/4 teaspoon ground black pepper2 teaspoons cornstarch (cornflour)1 tablespoon cold water1/2 cup vegetable oil for frying15 dried red chilies, seeded2 cloves garlic, finely minced2 teaspoons finely chopped fresh ginger4 green (spring) onions, chopped in 2-inch(5 cm) lengthsCooked white rice for accompaniment

  • Bone chicken breasts and cut meat intobite-size pieces.
  • Mix together 4 tablespoons cornstarch,salt and 1/2 teaspoon five spice powder; toss chicken piecesin the mixture, then dust off excess cornstarch.
  • Mix stock, sugar, soy sauce, sesame oil,vinegar, wine, 1/4 teaspoon five spice powder and pepper together.
  • In another small bowl, mix together 2teaspoons cornstarch with the cold water.
  • Heat oil in wok and when very hot addchicken pieces, a third at a time, and fry on high heat, tossingchicken to brown all over. As each batch is fried, drain on absorbentpaper and let oil return to high heat before adding next batch.
  • When chicken has been fried, pour offall but 2 tablespoons of the oil. Add chilies, garlic and ginger;fry until garlic and ginger are golden and chilies turn dark.Add green onions and toss for a few seconds, then add stock mixtureand bring to a boil.
  • Stir the cornflour/water mixture againto mix smoothly and add to the pan, stirring constantly untilit boils and thickens. Add chicken and toss to heat through.Serve immediately with cooked white rice.

    Makes 6 servings.

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