Hunan Style Chicken Recipes

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HUNAN-STYLE CHICKEN



Hunan-Style Chicken image

I hope my dad doesn't read this as I grew up with him cooking some amazing dishes, but this recipe my friend gave me at university fast became by far my favorite and it's easy too!

Provided by Dan

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon honey
1 teaspoon black peppercorns
½ teaspoon salt
2 tablespoons dark soy sauce
2 tablespoons dry sherry
6 boneless skinless chicken thighs, cut into chunks
3 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon crumbled dried red chile pepper
4 green onions, chopped
1 teaspoon hot bean sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil

Steps:

  • Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
  • Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 10.3 g, Cholesterol 116.8 mg, Fat 23.4 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 5 g, Sodium 908.2 mg, Sugar 4.9 g

HUNAN CHICKEN



Hunan Chicken image

From Chinese Cookery a nice chicken dish that can be served either at room temperature or chilled. The cucumbers add a nice contrast to the spicy sauce. You can serve this over pasta or rice.

Provided by lazyme

Categories     Whole Chicken

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs chicken
10 cups boiling water
1/2 cup water chestnut, sliced
2 tablespoons sesame paste
1 tablespoon rice vinegar or 1 tablespoon white vinegar
1 tablespoon sesame oil
1 teaspoon chili oil
1 tablespoon soy sauce
1 1/2 teaspoons szechuan peppercorns, crushed
1 1/2 teaspoons gingerroot, minced
3 tablespoons green onions, shredded
1 tablespoon garlic, chopped
3 tablespoons cilantro, chopped
1 1/2 teaspoons chili powder
1 cucumber, sliced

Steps:

  • Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
  • Remove, let cool. Remove bones. Shred chicken with a cleaver.
  • Combine with water chestnuts.
  • Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve.
  • To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.

Nutrition Facts : Calories 364.2, Fat 24.5, SaturatedFat 6.5, Cholesterol 103.5, Sodium 374.9, Carbohydrate 8.4, Fiber 1.4, Sugar 2.3, Protein 27.2

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