Gà Sốt Phô Mai Tứ Xuyên (Sichuan-Inspired Chicken with Cheese Sauce)
60% chuẩn vị · Fusion (Vietnamese-Sichuan)
A creative fusion dish that blends the creamy cheese sauce of Gà Sốt Phô Mai with the bold, spicy, and numbing flavors of Sichuan cuisine, using ingredients like chili bean paste and Sichuan peppercorns.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thighs500g
- Gouda cheese100g
- Cream cheese50g
- Heavy cream150ml
- Doubanjiang (Sichuan chili bean paste)2 tbsp
- Sichuan peppercorns1 tsp
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Cornstarch (for coating chicken)2 tbsp
- Vegetable oil (for frying)for frying
- Saltto taste
- Black pepperto taste
- Water50ml
- Sesame seeds (for garnish)1 tsp toasted
- Green onions (for garnish)1 stalk sliced
Các bước
- 1
Cut chicken thighs into bite-sized pieces. Season with salt and pepper. Toss with cornstarch until lightly coated.
- 2
Heat vegetable oil in a wok or deep pan to 170°C (340°F). Fry chicken pieces until golden brown and cooked through. Drain on paper towels.
- 3
In a separate pan, toast Sichuan peppercorns over low heat until fragrant. Grind them into a powder.
- 4
Mince garlic and ginger. In the same pan (or a clean one), add a little oil, sauté garlic and ginger until fragrant.
- 5
Add doubanjiang and stir-fry for 1 minute until the oil turns red.
- 6
Pour in heavy cream, water, soy sauce, and Shaoxing wine. Bring to a simmer.
- 7
Add grated Gouda cheese and cream cheese. Stir until melted and the sauce is smooth and creamy.
- 8
Stir in the ground Sichuan peppercorns. Taste and adjust seasoning with salt and pepper if needed.
- 9
Add the fried chicken pieces to the sauce and toss to coat evenly.
- 10
Garnish with toasted sesame seeds and sliced green onions before serving.
