Hunan pepper;the soaked pepper flakes at the bottom of hot oil (?), substitute:
2 Teelöffel
Chili paste; Or
2 Teelöffel
Sambal oeleck; Or
1 Teelöffel
Crushed red pepper flakes; Plus
1 Teelöffel
Red chile oil
1/2 Tasse
Onions; diced (1/4 inch)
2 Esslöffel
ginger finely chopped, fresh
1
cloves garlic minced
1 Teelöffel
sesame oil
die Zubereitung:
Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Cut up onions and assemble remaining ingredients. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. Heat oil until smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add chicken and toss together thoroughly. Stir sauce and pour into the wok. Stir together until well coated. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately.
Based on a recipe for Spicy Shrimp from The Chinese Banquet Cookbook by Eileen Yin-Fei Lo
