We give you the insider's scoop where the chefs decode what the term 'gourmet' means to them and not only that you also have a recipe telling you how exactly this fancy dish is made.
Pickled mountain chilly
Chef: Rajesh Dubey - Executive Chef of Speciality Restaurants Pvt. Ltd
In Chinese cuisine the hottest item or ingredient is pickled mountain chilly. The specialty of it is that it is only found in the mountains of Chengdu the capital of Szechwan province of China and it gives the food very nice flavour and it not very hot and spicy. It gives a sour, spicy and pickled taste to the food.
Chicken in pickled mountain chilli sauce.
Ingredents
200gm Boneless chicken leg dices
50 gm Corn flour
10 ml Soya sauce light
5gms Salt
5 ml Vinegar
10 gms Pickled mountain Chilli (chopped)
10 gms Spring Onion (Dices)
20gms Oil (refined)
05 ml Chinese cooking wine
05 ml Seasame oil
1 Egg
5 gms Sugar
Method: (1)Cut the chicken into small dices and marinade with light soya sauce, salt, egg, cornflower and oil (few drops).
(2) Heat wok, sauté chicken, add pickled chilli, spring onion, light soya sauce, salt, sugar, vinegar and stock water. Bring to boil. Thicken with corn flour and serve hot after mixing with wine and sesame oil and spring onion.
Any Gourmet store or vendor keeping Chinese imported ingredients. Abroad we can find in Singapore and Hongkong.
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