#Pictures of hunan chicken how to#
#Pictures of hunan chicken crack#

The shape rule is a Chinese cuisine principle which ensures that dishes have a unifying appearance. The Shape Rule Following the Chinese food shape rule results in a dish that looks good and is fun to eat. We call it Hunan Chicken Green Bean Stir Fry and it tastes great.

The end result is a simple, spicy dish with no blood necessary. To cook this dish in true Chinese fashion, we followed Chef Wang’s lead as well as the ‘shape rule’ however, we cooked our protein without bones to make the dish more enjoyable to western eaters like us.

We decided to use chicken, a protein that’s readily available around the world and typically less expensive than duck. Our goal was to develop a spicy dish that we could make any day of the week. Using that knowledge, we decided to create a simpler, more accessible dish. The keys are to have a good carbon steel wok and an Asian pantry.

A little knowledge goes a long way when it comes to cooking Chinese food at home. We were also intrigued by the concept of dry frying, a simple seasoning technique that conveys spices more directly than via a liquid sauce. In this case, we were fascinated by the way that Hunan chefs cut long beans into half inch cylinders.

#Pictures of hunan chicken how to#

That being said, we always walk away from these lessons with ideas on how to compose dishes to suit our western palates. The dish is fascinating, purely Chinese and something we would never encourage anyone to cook at home. This famous Hunan dish features a whole duck, bones and all, stir fried and served in a sauce made with duck blood. (Be warned, this video and, especially the video recipe that follows it, are graphic.) Part of this exploration has involved watching one of our favorite Chinese chefs, Wang Gang, explore Hunan with the goal of understanding a classic dish of the province – Hunan Blood Duck. You can serve this dish up as an appetizer and keep it dry or sauce it up and serve over plain steamed rice.After two trips to China, our unrelenting Chinese food obsession has been fueled by all sorts of media in books, on the web and especially on YouTube.

– Garnish the Lemon chicken with toasted sesame seeds and some sliced green onion.

Add as much sauce or all of it if you like. Toss the chicken to coat it in the sauce.

– When you’re ready to eat…simply add the chicken to a frying pan and slowly spoon in some of the sauce.

– Give it a taste-test by dipping a piece of the fried chicken in it.

Turn off the heat and season it with salt.

– The sauce will thicken fast and turn glossy.

– When the sauce starts bubbling, add the corn starch slurry (1/2 tbsp corn starch + 1 tbsp water) while stirring continuously.

– Put the pan on medium-high heat and bring the sauce to a boil while stirring to dissolve the sugar.

Add to it, half a cup of lemon juice (roughly the juice of 2 lemons), 1/2 a cup of chicken stock and a 1/3 of a cup of sugar.

– For the sauce, zest the other lemon into a sauce pan.

Break a big piece to check if the inside is cooked.Go ahead, give it a taste.

– Remove the chicken with a slotted spoon and drain on paper towels.

– When the oil is hot, fry the coated chicken strips in small batches for about 4-6 minutes, until it turns a light golden and the chicken is cooked through inside.

– While you’re coating the chicken, get a pan on stove and heat up about 1/2 an inch of oil on medium-high.

– Dip each strip of the marinated chicken in the corn starch to coat it on all sides and lay them on a baking sheet lined with wax paper, ready to fry.

– Then, in a shallow bowl add the corn starch and season it generously with salt.

– Slice the chicken breast into strips and add it to the marinade and let it sit covered in the fridge for 20-30 minutes atleast or a couple hours.

#Pictures of hunan chicken crack#

– Crack one egg into a medium mixing bowl and add the soy sauce, sherry/shaoxing wine, sesame oil and the zest of one lemon to it.It’s a super easy recipe and one you can make ahead, as long as you don’t mix the sauce in till you’re ready to eat. For an appetizer I prefer making it a little drier, but if you’re making it as a main dish served with rice or veggies, I would suggest adding a little more chicken stock to the sauce to cut the tartness a touch and add all the sauce to the chicken. I think this dish makes a great appetizer, although it’s mostly known as a main dish. It’s tart, tangy, crispy, sweet and addictive. I personally prefer it to orange chicken though, cos where orange chicken is just sweet, the tanginess of the lemon in this dish cuts the sweetness and gives the flavors more dimension. Although, I have seen the dish featured here in some Chinese places, it’s not as common and popular as its sister dish, Orange Chicken. Lemon chicken is quite a common dish in Chinese restaurants in India and it’s always been one of my favorites.