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Protein and veggies, am I doing it right? (lemmy.world)
submitted 7 months ago by to c/foodporn@lemmy.world
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A plate full of chilli with a few peanuts and pieces of chicken in between
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[–] 9 points 7 months ago (3 children)

Question, ingredients?

Is this gonna burn my stomach?

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  • [–] [S] 6 points 7 months ago (1 child)

    I got this in a restaurant but it seems like basically:

    • lots of chili
    • lots of Sichuan pepper
    • deep fried chicken with a coating
    • peanuts
    • way too much oil
    • some sesame
    • few green onions

    If I were to replicate that at home, I'd probably fry the green onions, chicken, Sichuan pepper in a pan first with a lot less oil and without coating. Then add the chopped chilli, fry a bit more, add some sesame.

    The chili looks much scarier than it is. I'm somewhat spiciness resistant but not that much, and I ate quite a few of them. They probably take a mild variant.

    Peanuts are optional imho.

    Chinese friends, feel free to tear this apart.

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  • [–] 3 points 7 months ago

    Not chinese, but you sure there was a coating? Basic stir-fry process is

    1. Deepfry or blanch everything for however long you need to cook the insides

    2. Set aside for however long

    3. Throw some of the oil a hot pan with garlic and other aromatics, cook like 30 seconds

    4. Throw pre-cooked ingredients in, crank heat to max, making sure not to burn anything, but still let it cook.

    5. Throw in salt, sugar, soysauce, whatever.

    6. Add water+cornstarch mix

    If you don't pre-cook, you have to use lower temp and everything spends more time in cool oil and makes the whole thing greasy.

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