Favoreats
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INGREDIENTS
1 serving
the blog rasa malaysia from bee is one of those blogs i go often i visit from the time i knew it
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so a year ago when she wrote in her place if bloggers want to test the recipe
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so she send me the recipe
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if i could i would have made all the recipes in one go as all of them looks so so and delicious
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that is exactly what i did two days back
1
the best thing buying the book is that she shared this super clever tip how to tenderize the meat
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oh boy and i have to say i have been cooking
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i would say you like to cook food then this book is a must have book
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yhe aroma whe i made the schiuan pepper oil is so so good. that i have been sniffing )
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this is one dish which is going to appear in my dinner table very often
250 gs
chicken breast
1 tsp
rice wine
1 tbsp
corn starch
2 tbsps
oil
1 tbsp
sichuan pepercorn oil
1 clove
garlic
1 inch
ginger
10
finger length chiliies
3 tbsps
roasted peanut
1
green onion
1 serving
sauce
1 1/2 tbsps
soy sauce
1/2 tsp
soy sauce
1 tsp
vinegar
1/2 tsp
rice wine
1 tsp
sugar
3 dashes
pepper
2 tbsps
water
1 tsp
cornstarch
1 serving
treat the chicken according see below: this is an optional step
1 serving
marinate the chicken
1/2 tbsp
the surface turns opaque. dish out and set aside
1 serving
return the chicken to the wok and stir quickly
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add the sauce and stir continiously untill the chicken meat is nicley coated
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stir in the roasted peanuts and green onions
1 serving
dish out and serve immediately
250 gs
chicken breast
1 tsp
baking soda
1
the chicken breast
2
mix the baking soda
1 serving
make sure the chicken breast is evenly coated
3
place the chicken in a colander and rinse throughly
1 serving
pat
1 serving
sichuan¨peppercorn oil
10 gs
sichuan peppercorns
125 mls
oil
1 serving
place the sichuam pepercorns in a bowl
1 serving
skillet over high heat untill it reaches the smoking point
1 serving
the oil is ready when you see a swril of smoke comming out from it
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add the oil into the sichuan peppercorns. stir the sichuam peppercorn oil immidieatley to help to relese their aroma and flavour
1 serving
let it cool
1 glass
drain the peppercorn oil into a jar. discard the peppercorns. the oil is now ready to use
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i do have step by step pictures but i was so excited to share this dish
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so when i heard the book was out there to buy
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i must say it didn't disapoint me at all
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but alas my expanding waist line doesn't allow me to do that :-) so i thought why not start
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mix all the ingridients