How to make Chengfu Chicken - Tender chicken cooked Chinese-style – a perfect blend of sauces and greens.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Sichuan peppers (सिचुआन पैपर)
Cuisine : Chinese
Course : Main Course Chicken
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Chengfu Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Chengfu Chicken checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chicken in Tamarind Sauce with Jasmine Rice . You can also find more Main Course Chicken recipes like Chicken In Quick Brown Sauce, Chukandari Chicken Saag, Mexican Lasagna with Pulled Chicken, Sweet Chilli Chicken.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chengfu Chicken Recipe
Boneless chicken breasts ¾ inch cubes 300 grams
Sichuan peppers 8-10
Cornflour/ corn starch 2 tablespoons
Dark soy sauce 2 teaspoons
Garlic peeled 20-25 cloves
Spring onion bulbs 15-20
Fresh spinach leaves (palak) 8-10
Salt to taste
Oyster sauce 2 tablespoons
Crushed red chillies 1 teaspoon
White vinegar 1 tablespoon
Oil 4 tbsps + deep frying
Method
Step 1
Heat 2 tbsps oil in a non stick pan.
Step 2
Place the chicken pieces in a glass bowl, add cornstarch, dark soy sauce and mix. Set aside.
Step 3
Add garlic cloves to the pan and sauté on medium heat till well browned.
Step 4
Roughly chop spring onion bulbs. Tear spinach leaves and add to the garlic.
Step 5
Add a little salt and sauté for a while. Transfer into a serving bowl and set aside.
Step 6
Heat sufficient oil in a wok and deep fry chicken on high heat till golden brown.
Step 7
Drain on absorbent paper. Heat 2 tbsps oil in a non stick pan, add spring onions and sauté.
Step 8
Add chicken pieces and mix. Add oyster sauce, salt, crushed red chillies and vinegar and toss.
Step 9
Crush Sichuan peppers and add to the pan and mix well.
Step 10
Transfer into the serving bowl over the garlic-spinach mixture and serve hot.
