Put the potato flour into a shallow bowl and season generously with salt and pepper. Dust the chicken pieces in the flour, shaking off any excess, then set aside.\nHeat a wok over a high heat and add the oil. Once hot, add the chicken pieces and shallow fry (in batches if necessary) for 3-4 minutes, or until golden and slightly crisp on the outside and cooked through in the middle. Remove from the wok with a slotted spoon and drain on kitchen paper, then set aside. Clean out the wok.\nAdd a dash of oil to the clean wok and heat over a medium to high heat. Add the garlic and spring onions and stir-fry for 1-2 minutes, or until the garlic is tender and aromatic. Add the Shaoxing rice wine, soy sauce, sugar and a pinch of pepper. Heat through and taste, adjusting the seasoning as necessary.\nPut the chicken back into the pan and stir it into the sauce, mixing it well with the garlic and spring onions.\nTaste, add a little more soy or seasoning if needed, and serve.\n", "cookTime": "PT15M", "recipeCuisine": "Chinese", "name": "Garlic Chicken", "recipeIngredient": "Chicken", "recipeCategory": "Dinner, Main Course", "prepTime": "PT10M", "totalTime": "PT25M", "recipeYield": [ "Serves 2", "Serves 2" ], "description": "Create this mouthwatering Chinese soy and garlic chicken dish at home. A recipe from Gok Wan, this sociable meal is best tucked straight into with your hands!", "datePublished": "2016-11-07T18:12:46+00:00", "keywords": "Easy, Family Friendly, Quick", "image": "https:\/\/thehappyfoodie.co.uk\/wp-content\/uploads\/2021\/08\/gok_cooks_chinese_1_43_img_s900x0_c1756x1027_l0x282.jpg", "dateModified": "2021-08-19T18:53:01+01:00", "author": "url": "https:\/\/thehappyfoodie.co.uk\/", "name": "Gok Wan", "@context": "http:\/\/schema.org", "@type": "Person" , "@context": "http:\/\/schema.org", "@type": "Recipe"}var dataLayer_content = "pageTitle":"Garlic Chicken","pagePostType":"recipes","pagePostType2":"single-recipes","pagePostDate":"November 7, 2016","pagePostDateYear":"2016","pagePostDateMonth":"11","pagePostDateDay":"07","pagePostDateDayName":"Monday","pagePostDateHour":"18","pagePostDateMinute":"12","pagePostDateIso":"2016-11-07T18:12:46+00:00","pagePostDateUnix":1478542366,"pagePostTerms":"main_ingredients":["Chicken"],"recipe_types":["Dinner","Main Course"],"cuisines":["Chinese"],"feature_categories":["Make it tonight"],"recipe_tags":["Easy","Family Friendly","Quick"],"postCountOnPage":1,"postCountTotal":1;dataLayer.push( dataLayer_content );(function(w,d,s,l,i)w[l]=w[l])(window,document,'script','dataLayer','GTM-PPVMQJ3');(function(h,o,t,j,a,r)h.hj=h.hj)(window,document,'//static.hotjar.com/c/hotjar-','.js?sv=');#spu-bg-11780 background-color: rgba(0,0,0,0.5);#spu-11780 .spu-close font-size: 30px;color: rgb(0, 0, 0);text-shadow: 0 1px 0#000;#spu-11780 .spu-close:hover color: #000;#spu-11780 background-color: rgb(227, 226, 219);max-width: 726px;border-radius: 0px;height: auto;box-shadow: 0px 0px 0px 0px #ccc;#spu-11780 .spu-container border: 2px solid;border-color: #000;border-radius: 0px;margin: 0px;padding: 40px;height: calc(100% - 0px); 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Heat a wok over a high heat and add the oil. Once hot, add the chicken pieces and shallow fry (in batches if necessary) for 3-4 minutes, or until golden and slightly crisp on the outside and cooked through in the middle. Remove from the wok with a slotted spoon and drain on kitchen paper, then set aside. Clean out the wok.
Gok Wan Schezwan Chicken Recipe
DOWNLOAD: https://urluss.com/2vIrPL
Many dim sum dishes are made of seafood, chopped meats, or vegetables wrapped in dough or thin wrappings and steamed, deep-fried, or pan-fried.[37][9][38] A traditional dim sum brunch includes various types of steamed buns, such as cha siu bao (a steamed bun filled with barbecue pork), rice or wheat dumplings, and rice noodle rolls that contain a range of ingredients, including beef, chicken, pork, prawns, and vegetarian options.[39][40] Many dim sum restaurants also offer plates of steamed green vegetables, stuffed eggplant, stuffed green peppers, roasted meats, congee and other soups.[41] Dessert dim sum is also available and can be ordered at any time since there is not a set sequence for the meal.[42][43]
Although dim sum is normally considered Cantonese, it includes many additional influences.[8] Over thousands of years, as people in China migrated in search of different places to live, they carried the recipes of their favorite foods and continued to prepare and serve these dishes.[8] Many Han Chinese migrated south, seeking warmer climates.[8] Settlements took shape in the Yangtze River Valley, the central highlands, and the coastal southeast, including Guangdong.[8] The influence of Suzhou and Hangzhou is found in vegetarian soy skin rolls and pearl meatballs. The dessert squares flavored with red dates or wolfberries are influenced by Beijing desserts.[8] Savory dishes, such as pot stickers and steamed dumplings, include Muslim influences because of people traveling from Central Asia across the Silk Road and into Guangdong.[8] These are just a few examples of how a wide range of influences became incorporated into traditional Cantonese dim sum.[8]
In addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes.[23][24][25][26][131][129][132][133] Modern versions of buns include pork belly steamed buns with cucumber, green onion, cilantro, and ginger hoisin sauce, cocoa mushroom buns, chili lamb buns. Dumplings include snow pea shoot and shrimp dumplings, and chili crab with fried garlic, siu mai with pork, shrimp, scallop, and caviar, dumplings stuffed with shrimp and peanut, dumplings with South Australian scallop, garoupa (grouper), caviar, gold leaf, and egg white, and bone marrow or beef short ribs in potstickers. Pastry puff dishes include Australian Wagyu beef puff, Assam curry chicken puff, pumpkin puffs. Toast dishes include Hong Kong style French toast with condensed milk and peanut butter and prawn toast. Additional examples are spring rolls filled with goat and duck skin and duck hearts cooked over a wood-fired grill and served with sesame-horseradish sauce. 2ff7e9595c
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