{"id":8625,"date":"2023-11-02T21:49:16","date_gmt":"2023-11-02T21:49:16","guid":{"rendered":"https:\/\/www.schweboo.com\/beyond\/?p=8625"},"modified":"2023-12-16T17:52:50","modified_gmt":"2023-12-16T17:52:50","slug":"dry-fried-sichuan-chicken","status":"publish","type":"post","link":"https:\/\/www.schweboo.com\/beyond\/dry-fried-sichuan-chicken\/","title":{"rendered":"Dry fried Sichuan chicken"},"content":{"rendered":"

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Dry-Fried Sichuan Chicken<\/h2>\n
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"Dry-Fried Sichuan Chicken" or "Gan Bian Si Ji (\u5e72\u7178\u56db\u5b63)" is a popular Sichuan dish known for its dry, flavorful, and spicy profile. The classic dish in\u00a0Sichuan cuisine\u00a0originated in the\u00a0Sichuan province\u00a0of southwestern China and includes\u00a0Sichuan peppercorns. <\/span>
<\/div>The first time I enjoyed this dish in Chengdu was in 1987; it consisted of cubes of chicken, whole garlic cloves, peanuts, and red chillis stir-fried together in more or less equal quantities. <\/span>
<\/div>I had arrived in Chengdu after a 63-hour train journey from Guangzhou. After having to eat the good but plain food served on the train, this was an assault on my senses. After a couple of mouthfuls, I was hooked.<\/span><\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Sichuan<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div>
Calories <\/span>350<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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