-
Kevin Godbee ha publicado una actualización
Pollo a las tres pimientas picante de Sichuan
El pollo a las tres pimientas se ha convertido en un plato clásico de Sichuan. Se prepara con crujiente pollo frito al wok, trocitos de ajo caramelizados y los tres “pimientos”: pimientos verdes picantes largos, chiles secos chinos y granos de pimienta de Sichuan. Uno de mis ingredientes chinos favoritos, que hace que todos los platos estén llenos de sabor y especias, es el Pixian Doubanjiang. Le da vida a este plato. Lo hice súper picante. Los labios de todo el mundo ardían y zumbaban (por los granos de pimienta de Sichuan) durante 5 minutos después de comer, pero fue una aventura divertida y deliciosa. Nadie se quejó.
Sichuan Spicy Three Pepper Chicken
Three Pepper Chicken has become a classic Sichuan dish. It’s made with crispy wok fried chicken, caramelized bits of garlic, and the three “peppers” are long hot green peppers, Chinese dried chili peppers, and Sichuan peppercorns. One of my favorite Chinese ingredients that makes every dish packed with flavor and spice is Pixian Doubanjiang. It brings this dish to life. I made it super spicy. Everyone’s lips were burning and buzzing (buzzing from the Sichuan peppercorns) for a good 5 minutes after eating, but it was a fun and delicious adventure. No complaints from anybody.
Traducido del inglés
Lana Mihajlović, Mercedes Delgado de Miguel y4 más7 Comentarios-
Looks really nice 💯Good job👍
1-
@viktorija-kausaite Thank you!
-
-
Level:
Sous Chef
That sounds absolutely fiery and fun! 🔥 I love that you went all-in with the spice. That buzzing from the Sichuan peppercorns is such a wild, addictive feeling. That’s exactly what good food should do… bring flavor and a little drama to the table. 😊
1-
@lanamihajlovic Thank you!
-
-
Level:
Scoolinary Team
This dish looks bold and full of energy! 🔥 The glossy sauce, bright peppers, and fresh scallions make it visually exciting and appetizing. The way you describe the “buzzing” from the peppercorns really captures the Sichuan experience. If you had to adjust the heat for a broader audience, would you dial it back or keep the full fiery intensity?
1-
@soldamiani Thanks Sol! I would definitely dial it back on the spice.
-
Level:
Scoolinary Team
@kevin-godbee ☺Appreciate that balance—dialing it back while keeping the spirit of the dish shows real intention and care for your diners.
-
-
-
