Chongqing Numbing And Spicy Fish Recipes

CHONGQING CHICKEN

Chongqing Chicken image

This is similar to Kung Pao Chicken, especially if you add the optional peanuts. You can control the spiciness of this dish by the number of chile peppers you add. I like it spicy so I add extra chile peppers.

Provided by Yoly

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 2

Number Of Ingredients 22

Ingredients

1 tablespoon cooking sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound boneless chicken thighs, cut into bite-sized pieces
½ cup chicken stock
1 tablespoon garlic chile paste
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon white sugar
1 teaspoon cornstarch
1 teaspoon sesame seeds
3 tablespoons oil, divided
½ cup dried red chile peppers
1 teaspoon freshly cracked pepper
2 teaspoons grated fresh ginger
2 cloves garlic, pressed
½ teaspoon salt
2 scallions, sliced, white and green parts separated
½ cup dry roasted peanuts
1 teaspoon sesame seeds, or to taste

Steps:

Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

Nutrition Facts : Calories 913.5 calories, Carbohydrate 36.2 g, Cholesterol 142.4 mg, Fat 64.4 g, Fiber 6.9 g, Protein 50.7 g, SaturatedFat 12.7 g, Sodium 2351.2 mg, Sugar 11.3 g

CHONGQING NUMBING AND SPICY FISH

Chongqing Numbing and Spicy Fish image

Make and share this Chongqing Numbing and Spicy Fish recipe from Food.com.

Provided by Spicy Little Sister

Categories Szechuan

Time 40m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb mung bean sprouts
1 -2 lb whole fish
3/4 cup cooking oil
1/2-3/4 cup szechuan peppercorns (also known as hua jiao)
6 cups dried chilies, chopped into 1-inch chunks
3 inches gingerroot, chopped loosely
6 garlic cloves, peeled and chopped loosely
salt
1 bunch fresh cilantro, chopped
water

Steps:

If not already done, clean and gut fish. Chop the head and tail off and reserve. Split the fish body at the spine and chop the body into 1" wide chunks.
In your wok, boil several cups of water (enough to cover the mung bean sprouts). When water boils, put the mung bean sprouts in and blanch for about 1 minute Drain and put blanched sprouts in a large dry bowl. Dry wok.
Pour oil in wok and heat on medium-to-high flame. When oil is hot, add the Sichuan peppercorns and chilis. When they smoke and fill air with their fragrance (it may make you cough, so put on the vent fan), add the ginger and the garlic. Toss ingredients in the oil for a moment, and then add the fish chunks (including the head and tail). Continue tossing until the outside of the fish chunks are seared. Add enough water to barely cover the fish, put a lid on and stir and simmer until the fish is done (flesh is cooked through and meat comes easily off the bones). Salt to taste.
Remove fish chunks and place on top of mung bean sprouts, then pour wok liquid over fish. Top with cilantro.
Note: Serve with plenty of rice to soak up all the spices.

Nutrition Facts : Calories 233.4, Fat 17.8, SaturatedFat 2.3, Sodium 24.6, Carbohydrate 18.9, Fiber 7.3, Sugar 11, Protein 3.9

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Note: You can use fewer dried chilies if you like. This dish won’t actually be that spicy, unless you break open some of the dry hot peppers. If you do like the dish spicy, don’t break open more than six peppers. It will be hot enough, trust me.
Start by rinsing the chicken and cutting it into bite-sized pieces. Add the chicken to a bowl and toss with the marinade ingredients. Set aside for 30 minutes.
Prepare the rest of the ingredients. When you’re ready to cook, heat 3 tablespoons oil in a wok over high heat. Add the chicken in a single layer, and let it sear (DO NOT STIR at this point). Once you’ve got a good, crisp crust on the bottom of the chicken, stir and continue to sear the chicken until it’s browned and crisp on all sides. You really need a hot wok to achieve this. Turn off the heat and remove the chicken to a plate with a slotted spoon.
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