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Hunan Chicken http://rasamalaysia.com/hunan-chicken-recipe/
May 07th, 2014 12 Comments

Hunan Chicken

Hunan Chicken

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Hunan Chicken Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes

Ingredients:

8 oz chicken breast fillet, cut into about 1/4-inch thick slices
2 tablespoons peanut oil
2 cups mixed vegetables of your choice
(ie.broccoli florets, sliced carrots, sliced mushrooms, red bell peppers, etc.)
2 oz dry black fungus, optional (soaked in water and drained)
2-3 cloves garlic, minced
5 tablespoons Hunan Sauce
1 tablespoon Chinese cooking wine (dry Sherry wine, Shaoxing, etc.)
Salt and sugar as per taste

Marinade:

1 egg white, beaten
1/2 teaspoon cornstarch
A dash of ground white pepper
1/2 teaspoon salt

Hunan Sauce:

Yields 2/3 cup

1/4 cup chicken broth
1 tablespoon light soy sauce
2 tablespoons oyster sauce
3 tablespoons chili bean sauce (Spicy Toban Djan aka Spicy fermented soybean and broad bean sauce)
2 1/2 tablespoons ketchup
1/2 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
2 dash of ground white pepper
1 teaspoon cornstarch

Method:

Prepare marinade in a bowl and mix well. Marinate chickene and set aside for 10 minutes.

Make Hunan Sauce. In a seperate bowl, mix in all the Hunan Sauce ingredients. Set aside until further use.

In a wok, heat 1/3 cup of oil to smoky hot, gently drop in marinated chicken slices, briskly fry for 30 seconds, or until the chicken turns silky white on surface and still pink on the inside. Dish out, drain on paper towel and set aside. Reserve 2 tablespoons of oil for stir-fry later.

Heat up oil in wok over high heat, stir-fry minced garlic until lightly browned and fragrant. Toss in mixed vegetables, black fungus and continue to stir-fry for 2 minutes.

Toss in the chicken, put 5 tablespoons of Hunan Sauce seasoning and mix well. Add in cooking wine, stir well, cover wok and simmer for about 1-2 minutes, or until chicken is completely cooked. Add extra Hunan Sauce, if needed, and adjust salt and sugar as per taste. Dish up and serve with hot steamed rice.

Cook’s Note:

Extra Hunan Sauce seasoning may be stored in refrigerator for other stir-fry recipes.

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12 comments... read them below or add one

  1. Oh I love Hunan Chicken and always order it when we eat out. Nice to find this recipe on your site so I can make it at home, the way I want it. Thanks for sharing!

  2. Margaret says:

    I’m looking for a BLACK PEPPER CHICKEN Recipe

  3. Kimberly says:

    I believe you are talking about Henry’s Hunan! I so it is still around, and my favorite is their Thursday special Chicken w/Black Bean Sauce, and their pot stickers are to die for. Glad tomorrow is Thursday! ;)

  4. Dennis Gerber says:

    Hunan chicken is one of my favorites. I could not wait to try your recipe, so much so I made an early dinner as soon as I pulled it off the Internet. It was great – no disappointment.
    Thanks

  5. Saif says:

    Your story remind me, few things of my own… I will try this tonight for sure. As I love the black fungus a lot.

  6. sharon says:

    Hi…can u tell me where to get the hunan sauce? Or which brand is that?

    I cant wait to try out your recipe but I couldn’t find d hunan sauce :(

  7. Rasa Malaysia says:

    Hi Sharon, I don’t think I’ve seen pre-made bottled Hunan Sauce at the markets here. For me, its easier to blend my own Hunan Sauce and adjust the flavors according to personal preference.

  8. Mary says:

    Bee – I get your emails and have learned so much from them and your book. The proportions of the ingredients in your sauces are so perfect! This Hunan Sauce is another “keeper” and I’ve made it several times, sometimes just using it with stir-fried vegetables to “wake them up.” Thanks for sharing.

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