John Myers
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Szechuan Chicken
The perfect szechuan chicken recipe with a picture and simple step-by-step instructions.
Garlic oil from my KB
- 1 tbsp Turmeric
- 1 tbsp Hot paprika powder
- 1 tbsp 5-Gewürze-Pulver
- 1 tbsp White milled pepper
- 1 tsp Cayenne pepper
- 1 tbsp Cane sugar
- 1 tsp Sea-Salt
- 2 tbsp Http://Www..De/Rezept/410346/Knoblauch-Pfeffer-Oel.Html
Coconut sauce
- 1 Can Coconut milk
- 1 pole Lemongrass
- 3 Garlic cloves
- 3 cm Fresh ginger
- 1 Chilli green mild
- 1 Chilli red mild
- Sea-Salt
- Pepper from the grinder
- 2 Kaffir lime leaves
- 1 tbsp Curry
- 2 tbsp Honey
garnish
- 1 Cup Basmati rice
- 2 cups Water
- 1 tsp Salt
- 3 Kaffir lime leaves
chicken
- Divide the club on the joint and rub it with garlic oil. Place on baking paper and sprinkle with the spices, massage in. Either leave it to soak in the fridge overnight or, for the impatient, throw it directly into the preheated oven at 170 ° C and bake for 30 minutes until crispy.
Coconut sauce
- Peel and roughly chop the garlic and ginger. Puree together with the two pitted chilies, honey, curry and coconut milk in a blender to a smooth sauce. Pour into a saucepan and add lime leaves and lemongrass and simmer over medium heat while the chicken is cooking in the oven. Season to taste with salt and pepper and, if necessary, add a little water if the sauce has thickened too much.
garnish
- As usual, put all the ingredients in a saucepan and simmer covered. When the water is soaked up, you can serve.
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