Hunan cuisine is rated to be one of the really popular cuisines of Chinese cuisine. The history of this cuisine dates back to many centuries and eras. Hot spicy flavours, fragrant aroma and deep colours are the trademark nuances of the cuisine. One very interesting concept of Hunan cuisine is that the menu changes with the season. Winter months will find a hot pot on the table so as to help tackle the body chill. Yet again in summer a typical menu would be a platter with a selection of cold meats with chillies.
In India, we often find a Hunan chicken on a Chinese menu. I don't much care much for Indianised Chinese gravies but I do make an exception for this one. I guess I enjoy using Sherry, fresh ginger root and fragrant fresh peppercorns to toss up the chicken.
At first grind 4/5 tbsp peppercorns. Then in a large bowl mix a tsp honey, 2-3 tbsp soy sauce, salt to season, 2 tbsp dry sherry and 1 tsp pepper powder. This will be good for about 3/4 kilo of boneless cubed chicken pieces. Gently coat the chicken with the whole sauce.
Now chop really finely to get a tbsp each of fresh ginger and garlic. Take about 5 stalks of spring onions and chop finely. Next take a tsp full of red chilly flakes. In 2 tbsp warm vegetable oil add all of the above and stir for about a minute. Then add the chicken with its whole marinade and allow the chicken to cook for about 10 minutes at medium heat.
On the side blend in 1 tbsp black bean sauce, 2 tbsp rice vinegar and 1 tbsp sesame oil. Pour this in to the chicken. At high flame stir. Add half a cup of warm water for gravy and allow it to simmer for only a minute.
You are done.
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