Today’s recipe is Szechuan Style Chicken in Chilli Bean Sauce with Egg Fried Rice. A spicy and delicious Szechuan Chicken stir fry, bursting with flavours with a tongue-tingling heat from the chilli bean paste. It is one of the most famous and flavourful dish from the province of Szechuan, China. Szechuan chicken in chilli bean sauce goes really well with the simple and flavourful Egg fried rice. A perfect week night dinner!
Okay! I have to confess!!
I become out of control when it comes to picking up new and unusual items or sauces or condiments from any supermarkets or asian markets. I take my time and like to visit each and every aisle and look for any new item that I want to try.
Well some of them are losers and end up in the last shelf of my pantry which I hope to make use of sometime in the future(which never happens btw) but most of the time goes straight in the bin.. (which I am not proud of at all..)
But admittedly I have had success with some of them, which end up being winners. 😀
I have recently done an inventory check on my pantry and discovered I have 8-9 bottles of different types of Chilli sauce, I’m always on the lookout for the next best chilli sauce with the right amount of heat and flavour. Both hubby and me are obsessed with hot sauce! 6-7 types of `vinegar (red/ white/ malt/ cider/ rice/ balsamic/ distilled/ garlic flavoured). Uff !! and the list goes on… I had completely forgotten about so many pastes and sauces in the pantry.
Does this ever happen to any one?! or is it just me??
In my last visit to the Chinatown, I bought home Shaoxing Rice Wine and the Chilli bean paste. Both of them are essential condiments in Szechuan Cuisine.
Shaoxing rice wine is an Amber coloured, aromatic, and pleasantly nutty tasting, it is the standard spirit in Chinese cooking. Made rice, it is one of the earliest types of liquors that the Chinese made. Shaoxing rice wine adds an unmistakable flavour and fragrance to dishes, whether it is mixed into Asian dumpling fillings, added to marinades for roasted meats or combined with seasonings for stir-fries. It contains about 17 to 18% alcohol, so one sip of the wine and you’ll warm up in a jiffy. 😉
And this Chilli Bean paste really blew me off.. it is so amazing!! Chilli Bean Sauce, also known as “Toban Djan”, is a Sichuan style ingredient paste which is a pungent blend of salted chilli peppers and fermented soybean and broad bean pastes. Its got a tingly hot Szechuan spiciness in it and is a condiment in itself. It’s usually stirred into dishes to bring an authentic, Western Chinese heat to sauces. An essential ingredient in the Szechuan cuisine and a great addition to any Szechuan stir fry.
- 400 grams Chicken breast, cut into one inch spices
- 1 egg lightly beaten,
- 1/2 cup cornstarch
- salt & pepper as required
- oil for frying
- 2 teaspoon Ginger, chopped
- 2 teaspoon Garlic, chopped
- 2-3 tablespoon Spring onions, finely chopped
- 2 Red Chillies, deseeded and thinly sliced
- 1 tablespoon Tomato paste
- 2-3 tablespoon Chilli bean Paste ( Its very hot, so you can alter the amount accordingly)
- 1 teaspoon Cider vinegar
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon sugar
- 2 teaspoon Sesame oil
- Salt & Pepper as per taste
- Spring Onions for garnish
- 3 cups Cooked rice(make sure the rice is cooked and cooled beforehand so it won't stick together when frying)
- 2 Eggs, lightly beaten
- 2 teaspoons sesame oil
- 2-3 tablespoon chopped spring onions
- 1 teaspoon soy sauce
- 2 tablespoon vegetable oil
- salt and pepper
- 1 cooked breast (optional)
- 100grams Peas (optional)
- Marinate the chicken with salt, pepper, cornstarch and egg. Leave it for 15 -20 minutes.
- Heat oil, and deep fry the chicken in small batches until golden. Drain and set aside.
- Heat 2 tablespoon of oil in a wok, when it is very hot and slightly smoking, add the ginger, garlic and spring onions and stir fry for 20 seconds.
- Then add the tomato paste, chopped chilli chilli bean paste, vinegar, rice wine, sugar , and some salt and pepper. Continue to stir-fry for another 2-3 minutes.
- Than add the fried chicken and continue to continue to stir fry for another 3-4 minutes.
- Garnish with Spring onions and serve.
- Beat eggs and sesame oil together and set aside.
- Heat oil in a wok, when hot and smoking add the spring onions ( chicken/ peas/ prawns if you are using) and stir fry for 2-3 minutes until softened.
- Now tip in the rice and stir fry constantly for about 4-5 minutes or until the rice is completely heated through.
- Season with soy sauce, pepper and mix everything well.
- Now push the rice to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.
- If you cant get hold of Shaoxing Rice Wine you can substitute it with Dry Sherry or Japanese Sake.
I hope you enjoy this lip-smacking Szechuan Style Chicken in Chilli Bean Sauce with Egg Fried Rice.. 🙂
Love Szechuan cuisine? try out my Kung Pao Chicken with Cashewnuts.