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    You are in: Home / Recipes / Szechuan Braised Chicken Recipe
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    Szechuan Braised Chicken

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 25, 2008

      Very tasty, not what I expected at all. I substituted the rice vinegar and dry sherry for shaoxing rice wine and (as I'm a wimp for hot food) used two regular red chillis in place of the bird's eye. The strongest taste was a very pleasant nutty combination of the szechuan pepper and sesame oil. Served it with rice (and some lemon chicken too - bit of mix-n-match) and was very pleased. Definitely one I'll keep in my recipe book.

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    • on January 16, 2007

      Thoroughly enjoyed this, JoyfulCook. I'm not a big fan of five-spice powder so I skipped that but otherwise followed the recipe. I would suggest to others that they do step 3 first and then continue with step 1 while the chicken marinates.

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    • on May 27, 2006

      This recipe deserves 5 stars because the dish tastes lovely and the recipe is very versatile, as it calls for vegetables of your choice. My choice was cauliflower, carrots, mushrooms and onion. I like the taste of szechuan pepper and this reminds me that I haven't posted one or two recipes calling for that spice that I've made several times. Next time I will increase the amount of vegetables to 6 cups, as then I don't think you need a side dish other than rice with it. Oh yes, nearly forgot to say that I had this with your fried rice and not with your suggested noodles. Yummy.

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    Nutritional Facts for Szechuan Braised Chicken

    Serving Size: 1 (159 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 344.4
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 5.1 g
    Cholesterol 98.0 mg
    Sodium 488.8 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.3 g
    Sugars 0.9 g
    Protein 33.4 g

    The following items or measurements are not included:

    Chinese vegetables

    five-spice powder

    rice vinegar

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