05/05/2026
Szechuan Chicken with Thai King Brown Rice
四川雞配泰王糙米飯
This traditional recipe originated from Szechuan province China, it is spicy and fiercely hot. Enjoy this aromatic ginger, scallion and garlic, the most common trio used in Chinese cuisine. Let’s enjoy cooking this at home!
這道傳統菜餚源自中國四川省，香辣可口。薑、蔥、蒜是中式料理中最常使用的三種香料，香氣撲鼻。讓我們在家一起享受烹飪的樂趣吧！
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INGREDIENTS: (A)
1 cup Thai King Brown Rice
600g Chicken thigh
1 tsp salt
1 tbsp light soy sauce
1 tbsp cooking wine
1/2 tsp ground white pepper
1/2 egg
2 tbsp cornstarch
OTHER INGREDIENTS: (B)
35g dried chilli
80g groundnuts
2 tbsp szechuan peppercorns
1 stalk scallion
4 cloves garlic
1 thumb-size ginger
1 tbsp doubanjiang
1 tsp douchi
2 tbsp Szechuan chilli oil
Cooking oil

METHOD:
Every 1 cup of Thai King Brown rice cook with 2.5 cup water/liquid. Cook using a rice cooker.
Marinate chicken:
Debone chicken meat with skin on into thumb size. Dry meat with paper towel and marinate with salt, light soy sauce, cooking wine, ground white pepper, 1/2 egg for one hour.
Deep-fry chicken:
Heat up the wok with some cooking oil over medium heat. Add pieces of chicken meat into the wok and stir gently. Deep fry until chicken meat turns light brown. Remove from wok and set aside.
Increase the heat of the oil and return the fried chicken to the oil and deep fry it again. Once colour turn golden brown, remove from the oil and set aside.
Cut the dried chillies and remove the seeds. Blanch with boiling water for a minute then drain.
Sieve groundnuts with a colander to remove any debris and sand. Deep fry until it turning brown. Remove from oil and place them on a paper towel to cool.
Let’s Stir-fry:
Heat work with some oil, sauté the minced garlic, ginger and white section of the scallion until aromatic.
Add Szechuan chilli oil, doubanjiang, douchi, Szechuan peppercorn, soaked dried chilli, 2 tbsps of water and saute until aromatic.
Add in the chicken to the wok and increase heat to stir-fry for a minute. Mix in the groundnuts. Garnish with some chopped scallion and enjoy with a warm bowl of nutritious Thai King Brown rice !
食材：（A）
1 杯泰國糙米
600 克雞腿肉
1 茶匙鹽
1 湯匙生抽
1 大匙料酒
1/2 茶匙白胡椒粉
半顆雞蛋
2 湯匙玉米澱粉
其他食材：（B）
35 克乾辣椒
80 克花生
2 湯匙花椒
1 根蔥
4 瓣蒜
拇指大小的生薑
1 湯匙豆瓣醬
1 茶匙豆豉
2 湯匙四川辣椒油
食用油
做法：
每 1 杯泰王糙米加 2.5 杯水/液體煮熟。使用電飯煲煮飯。
醃漬雞肉：
將帶皮雞肉剔骨，切成大拇指大小的塊狀。用廚房紙巾吸乾雞肉表面的水分，然後用鹽、生抽、料酒、白胡椒粉和半顆雞蛋醃製一小時。
炸雞塊：
中火加熱炒鍋，倒入少許食用油。放入雞塊，輕輕翻炒。炸至雞肉呈淺棕色。撈出備用。
提高油溫，將炸好的雞塊放回油中，再次炸至金黃色。撈出備用。
將乾辣椒切碎，去除辣椒籽。用沸水焯燙一分鐘，瀝乾。
用漏杓過濾花生，去除雜質和沙子。炸至花生呈棕色。撈出後放在廚房紙巾上晾涼。
翻炒：
熱鍋倒入少許油，放入蒜末、薑末和蔥白，煸炒至香味四溢。
加入四川辣椒油、豆瓣醬、豆豉、花椒、泡好的乾辣椒和2湯匙水，炒至香味四溢。
將雞肉放入鍋中，調大火翻炒一分鐘。拌入花生碎。撒上蔥花，配上一碗熱騰騰的營養泰式糙米飯享用吧！
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