What is Hunan Chicken?
Hunan Chicken is a spicy bowl of chicken and vegetables popular in Chinese-American cuisine. It is freely based on the style of cooking in the Hunan area in Southeast China, especially along the Xiang River; However, most experts admit that there is no single chicken food so popular from this area to guarantee such a universal name. In the West, especially in the United States, Chinese food has become quite standardized and "Hunan Chicken" is a typical preparation in many restaurants and in these places.
common characteristics
Hunan Chicken is a mixing bowl, which means that it is prepared using a WOK for very high heat. Once the smoking is hot, the chefs add raw chicken to the wok, then quickly and constantly mix until the meat is boiled.
One of the most defining characteristics of this type of chicken is its strong sauce, which is usually produced by a combination of fresh ginger, soy sauce and Vinegar. Usually, spices are also included as peppers from CHili, garlic and leeks. Chefs usually marinate pieces of chicken in this sauce a few hours before cooking, and most of them add more as soon as the food is being prepared. Most people also add corn starch during this phase to help thicken the sauce and really adhere to the chicken.
The type of chicken used may be a question of some controversy, at least among Chinese food lovers. Many people claim that pieces of chicken bones-for example, a drumstone or wings and thighs-are more authentic. However, these pieces can be harder to eat, especially if they are presented as a fried stir. Many restaurants and commercial businesses use boned chicken pieces, usually from the breast. This may be less traditional, but usually it will prove to be more popular with consumers.
Accompanying escort
Most of the time, Hunan Chickense serves on white rice with vegetables, especially broccoli and onions. Cooking vegetables along the chicken chicken umIt brings their flavors to influence the sauce, but it is not always necessary - vegetables can be prepared separately, which makes them and helps them better maintain their own texture. Usually it is more efficient to cook everything at the same time because it saves time and requires fewer tools, but the taste often improves when the ingredients are kept separate. Much depends on the individual preferences of the chef and the available space and time.
Where to find commercially
Hunan Chicken is usually a basic bowl in Chinese restaurants, especially chains for trip or "fast food". The simplicity and easy predictability of food makes it popular among consumers on the road. The same features often do somewhat less in Chinese Fanier devices, where chefs often like to present food more authentic or at least more complicated.
traditional diversity and westernization
Chinese region Hunan is well known for spicy foods with dry heat that comes mainly from ferment oilor dehydrated chili peppers that grow in the region. Poultry meals are popular here, although there is no really food that is characteristic of the kitchen in itself, because the chefs in Hunan, as in most places, prepare food in many different ways. For example, chicken can be fried, cooked or grilled, and various different sauces and marinades are common.
Food known as "Hunan Chicken" in the United States, most Europe and other countries are usually best described as "inspired Hunan". It is usually made of ingredients that are commonly available outside China and are often designed to address the tastes of non-Chinese consumers. Most fast food restaurants do this food after the same basic recipe and, as a result, become or less standardized around the world. Of course, different chefs are free to add their own twists, but the basic meal is usually almost the same from place to place.
cooking at home
A number of food manufacturerssells special Hunan sauces that home chefs can buy to get food in their own kitchens; Some companies also go so far that they sell finished chicken meals, usually frozen that can be quickly prepared. These "pre -created" options tend to best imitate the taste of equipment, but in no way are the only way to achieve good results. Creating a zero sauce can be time consuming, but it is often worth a taste and nutritional value. Home chefs who control what goes into their food can adapt them to personal tastes or family members' preferences and can reduce ingredients such as sugars and starches that can add calories.
common variations
, however, making food more or less spicy is one of the simplest variations of things such as garlic, pepper or other vegetables, can also change the finished product. It can also serve it through brown rice, thin noodles or crushed salad. ToWhich cooks keep the basic strong brown sauce, there may be a change in taste or playing with an accompaniment in a good way to adapt more to food.