Sichuan-style chicken: Gordon Ramsay's easy recipe packed with flavor

It is common to be tempted to accumulate cookbooks that in the end only occupy space on the shelf, but it is worth having certain volumes that you know with confidence that you can go for inspiration. This Sichuan-style chicken comes from one such example, Gordon Ramsay's 'Cook Me', a well-rounded manual from which to draw many ideas.

This dish reminds us of how much the chicken earns when it is left to marinate long enough for its flavor and texture to be transformed. then cooking is quick and easy, being ready to eat in half an hour. I recommend preparing a good amount even if we are few at home; it is appreciated to have a tupper with the leftovers waiting in the fridge.

Sichuan pepper is not actually a pepper, it is rather a tiny berry with a very particular aroma, like citrus with hints of wood, slightly spicy. As a substitute we can use a mixture of five spices (which includes it already ground), or a few grains of common black pepper plus a light touch of cumin, fennel and cinnamon or cloves.

Ingredients

For 4 people
  • Boneless chicken thighs without skin 600 g
  • Light soy sauce (reduced in salt, if possible) 60 ml
  • Rice wine or semi-sweet sherry 30 ml
  • Rice vinegar 15 ml
  • Peeled garlic clove 3
  • Peeled fresh ginger 15 g
  • Small chilli (or 1 single) 2
  • Orange zest
  • 1 teaspoon Sichuan pepper
  • Extra virgin olive oil
  • Ground black pepper to taste
  • 1 pinch brown sugar (optional)
  • Salt 1 pinch
  • Fresh parsley green onion or coriander

How to make Sichuan-style chicken

Difficulty: easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m
  • Repose 2 h

Cut the chicken thighs into three pieces, dry with kitchen paper, season lightly (not much salt because the soy sauce is salty) and arrange in a suitable bowl or container. Mix the soy sauce, the rice or sherry wine and the rice vinegar in two tablespoons of water, and pour over the chicken. Massage well, cover and leave to marinate in the fridge for at least 45 minutes, better 2 hours.

Peel the garlic cloves and cut into thin sheets. Peel and grate the ginger and finely chop the chili without the seeds. Toast the Sichuan pepper in a frying pan without oil until they release aroma, and crush in a mortar. We can substitute it, as we mentioned at the beginning, with black peppercorns and some cumin or fennel seeds, plus a touch of ground cinnamon, cloves or nutmeg.

Heat a little oil in a large frying pan or casserole and fry the garlic with the ginger and the chili, just 2-3 minutes, taking care not to burn them. Add the crushed pepper and the orange zest, and sauté for less than a minute.

Incorporate the chicken with the marinade and brown first over high heat on both sides. Sprinkle with a pinch of brown sugar, if desired, add a little water or broth, reduce the heat, cover and cook for about 20-25 minutes, until the liquid has reduced well. Serve with chopped chives or parsley.

With what to accompany the Sichuan-style chicken

The best accompaniment for this Sichuan-style chicken is a simple white rice, long and loose grain, but we can also prepare any garnish that we like of vegetables, potatoes, couscous or its version of cauliflower, for a lighter dish.

Tags:  Vegetables And Legumes Meats And Birds Fish 

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