✅ Step 1: Ingredient List
Here are the main ingredients needed to make Da Qian Chicken Slices.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Chicken Breast or Chicken Thighs | 250g | 🐔 Chicken thighs are more tender; skinless, boneless, sliced or cubed |
| Accessories | Lettuce | 50g | Cut into small rolling pieces or slices |
| Green Bell Pepper | 25g | Cut into diamond-shaped pieces | |
| Red Bell Pepper (Optional) | 25g | 🌶️ Adds color; bird’s eye chili can be used for more heat | |
| Aromatics | Ginger | 10g | Cut into “nail slices” (1cm squares) |
| Garlic | 3-5 cloves | Sliced | |
| Scallion (White part) | 10g | Cut into “horse ear” shape | |
| Dried Chili Peppers | 5g | 🌶️ Cut into segments, provides dry chili aroma | |
| Sichuan Peppercorns | 3g (approx. 10 grains) | Provides numbing sensation (má) | |
| Other | Cooking Oil | 50g | Rapeseed oil is better, for stir-frying |
👨🍳 Step 2: Instructions
Making Da Qian Chicken Slices emphasizes quick stir-frying over high heat and completing the dish in one wok to maintain the tenderness of the chicken and the aroma of the seasonings.
- 🐔 Prepare & Marinate the Chicken:
- •Wash the chicken, remove skin and bones, and cut into slices or pieces approximately 2.5 cm long, 1.5 cm wide, and 0.5 cm thick.
- •Place the chicken slices in a bowl, add Sichuan salt (approx. 2-3g) and wet starch (approx. 15g). Mix well and marinate briefly.
- 🥒 Prepare the Ingredients:
- •Wash the lettuce and cut it into small rolling pieces or thin slices.
- •Wash the green and red peppers, remove seeds, and cut into diamond-shaped pieces.
- •Peel the ginger and cut into 1 cm square “nail slices”; slice the garlic; cut the scallion into a “horse ear” shape; wipe clean and cut the dried chilies into segments.
- 🍶 Prepare the Sauce Bowl (Key Step):
- •Take a small bowl, add light soy sauce (15g), sugar (5g), vinegar (10g), white pepper (1g), MSG (2g, optional), fresh stock/water (100g), and wet starch (15g). Mix well to form the sauce and set aside.
- 🔥 Stir-frying (Quick stir-fry over high heat):
- •Heat the wok, add rapeseed oil (50g), and heat until 70% hot (approx. 180°C / 355°F).
- •Add the dried chili segments and Sichuan peppercorns. Stir-fry over low heat until the oil turns golden red and the aroma is released.
- •Turn to high heat, add the marinated chicken slices, and quickly stir-fry until they separate and turn white (change color and disperse).
- •Add Pixian Doubanjiang (15g, pre-chopped finely) and stir-fry to release the red oil and aroma.
- •Sequentially add the lettuce pieces, green and red pepper pieces, ginger slices, garlic slices, and scallion sections. Quickly stir-fry evenly until the accessories are cooked through.
- 🧂 Seasoning & Serving:
- •Pour the prepared sauce from the bowl along the side of the wok. Stir-fry rapidly and evenly so the sauce thickens and coats all ingredients.
- •Once the sauce has thickened, immediately remove from heat and plate.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to forming the “Da Qian flavor,” especially the balance of numbing, spicy, sweet, and sour.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Pixian Doubanjiang | 15g | 🌶️ Provides soy sauce aroma and red oil; needs to be chopped finely |
| Light Soy Sauce | 15g | Provides savory umami base flavor |
| Sugar | 5g | Enhances freshness, balances spiciness, enriches taste layers |
| Vinegar | 10g | Provides slight acidity, cuts grease, enhances aroma |
| Sichuan Salt | 2-3g | Provides base saltiness; used during marinating |
| White Pepper | 1g | Removes gaminess and adds aroma |
| MSG / Chicken Bouillon | 2g (optional) | Enhances freshness; can be omitted |
| Wet Starch | 30g | 15g for marinating to tenderize chicken, 15g for thickening sauce |
| Fresh Stock / Water | 100g | Water can be used instead to form the sauce |
| Rapeseed Oil | 50g | For stir-frying; rapeseed oil is more fragrant |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Prioritize chicken thighs; they are more tender and less likely to become tough when cooked than chicken breast. Pixian Doubanjiang is the soul of Sichuan cuisine and is essential.
- Marinating is Essential: Marinating the chicken in advance with salt and wet starch effectively locks in moisture, which is the key step to ensuring its tender and smooth texture.
- Heat Control is the Soul: Quick stir-frying over high heat and completing the dish in one wok is the essence of authentic Sichuan flavor. The stir-frying process must be rapid to maintain the tenderness of the chicken and the crispness of the vegetables.
- Prepare the Sauce Bowl in Advance: Pre-mixing the seasonings into a sauce bowl shortens the stir-frying time and avoids affecting the heat and texture due to adding seasonings one by one.
- Adjustable Numbing & Spiciness: The amount of Sichuan peppercorns (for numbing) and chili peppers (for heat) can be flexibly adjusted according to personal taste. Reduce peppercorns if sensitive to numbing sensation; reduce dried chilies or remove seeds if sensitive to heat.
