Pollo de Hunan con pimientos verdes
El pollo de sesamo de estilo Hunan a prueba de fallos con pimientos frescos puede ser tu forma ideal de cocinar pollo.
- 300 g de pollo (cortado en trozos pequeños)
- 4-6 pimientos verdes frescos: dos enteros y el resto cortado en trozos pequeños.
- 2-3 dientes de ajo
- 1 trozo de jengibre (picado)
- Una pizca de sal
- 3 cucharadas de aceite de sésamo
- 1 cucharada de salsa de soja clara
- Agua hirviendo suficiente para cubrir el pollo.
- Añade aceite de sésamo al wok, luego agrega los trozos de pollo y las rodajas de jengibre. Fríe a fuego medio-bajo hasta que estén dorados y aromáticos. Ten paciencia, esto puede tardar varios minutos.
- Añade agua hirviendo y dos pimientos enteros. Tapa la olla y cocina durante 20 minutos, dependiendo de la edad del pollo, hasta que esté bien cocido. Luego, retira los pimientos y deséchalos.
- Coge otro wok, añade pimientos verdes picados, ajo y una pizca de sal. Fríe durante medio minuto aproximadamente.
- Añade los pimientos verdes fritos a la sopa. Sube el fuego y espesa un poco la salsa.
Foolproof Hunan-style sesame chicken with fresh peppers can be your ideal way of cooking chicken.
Instead of pan-frying, it uses a unique way of simmering.
It is a dish I found during my trip to Zhangjiajie for those surreal quartz-sandstone pillars. Food in Hunan is incredibly hot for me. Most Hunan dishes are hot, and I found this combination quite mild yet strong-smelling.
So I add it to my recipe list. All of my family members love that dish so much. So I was always thinking about trying it with other ingredients.
This time, chicken is our main role. And guess what? Chicken is even better than ribs.
Maybe it is quite unbelievably delicious even with such a short ingredients list. So I highly recommend you try it when it is less hot. Chicken is full of flavor, with a sesame oil-and-chili-pepper combination, but not hot at all.
Soup or maybe juice is even better. It serves as the perfect dip for crusty bread or traditional steamed buns, steamed rice, or even noodles.
However, when used in a chicken recipe, I prefer to chop them into smaller pieces. The ingredient list didn’t prepare me for how amazing this actually tastes.
It also has a super lovely, bright yellow color.
The ingredient list is quite short, mainly with fresh chicken pieces, green pepper, ginger, and garlic.
300 g chicken cut into small pieces – recommend using smaller pieces
4-6 fresh chili peppers- two as large pieces, and chop the remaining into small pieces
1 thumb of ginger, sliced
Cut one of the peppers into large sections and the other part into smaller pieces.
We will use the whole sections during the simmering process, which helps enhance the flavor. Add sesame oil to the wok, then add the chicken pieces and ginger slices. Fry over medium-low heat until golden brown and aromatic.
Be patient, this may take several minutes. Add boiling hot water and two whole peppers.
Cover the lid and cook for 20 minutes, depending on the age of your chicken, until cooked through. Then pick the peppers out and discard them.
Get another wok, add chopped chili peppers, garlic, and a small pinch of salt. Fry for around half a minute. Or you can simple add those smaller pieces to your simmering pot.
Transfer the fried chili peppers into the soup. Turn up the fire and thicken the sauce a little bit.
