Has anyone ever had Tai Chien cнιcκen?

It’s on my local Chinese restaurant menu’s specials list, and I want to try something different?

Is it worth a look?

7 Answers

  • Yes, it is actually the same as Kung Pao cнιcκen, but modified by the famous Chinese painter, Chang Dai Chien, he used to serve this dish to his guests at his home, so Dai Chien ᑕнιcκen was named after him.

    This is a Szechuan dish, as Chang Dai Chien is from Szechuan, it is spicy stir fried cнιcκen thighs, leek (all diced), dried chili, sweet red and green bell pepper, with the favour of sour (Chinese rice vinegar), hot (Szechuan chili sauce (dou ban sause & Szechuan pepper) and sugar, cнιcκen stock…etc.

    We don’t use olive oil to cook this dish, but peanut oil!!!! The recipe of the first answerer is not authentic because it doesn’t have vinegar + Szechuan pepper + garlic in the seasoning list and normally we don’t put celery nor water chestnut in this dish! But Chinese leek is one of the main ingredients.

    Szechuan pepper is the soul of the favour of this dish.

    http://en.wikipedia.org/wiki/Chang_Dai-chien

    I always have the authentic Kung Pao cнιcκen in the Szechuan restaurants in Beijing or Hong Kong.

  • Tai Chien ᑕнιcκen

  • Ta Chien ᑕнιcκen

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    RE:

    Has anyone ever had Tai Chien cнιcκen?

    It's on my local Chinese restaurant menu's specials list, and I want to try something different?

    Is it worth a look?

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  • this is the recipe, see how you like the components and you can decided for yourself

    2 tablespoons olive oil

    2 boneless skinless cнιcκen thighs, cut into 1 inch pieces (about 2 1/2 pounds total)

    3 mixed sweet peppers, seeded and cut into 1 inch dice

    2 large celery ribs, cut into 1/4 inch slices (about 1 cup)

    2 cups cнιcκen broth

    3 tablespoons cornstarch

    3 tablespoons soy sauce

    2 tablespoons hoisin sauce

    1 teaspoon hot sauce

    1/2 teaspoon ground ginger

    1 cup uncooked white rice, cooked following package directions

    Directions

    1 In a large nonstick skillet or wok, heat oil over high heat. Add cнιcκen and stir-fry for 8 minutes. Remove to a plate and reserve.

    2 Add peppers and celery to skillet and stir fry for 5 minutes.

    3 In a medium size bowl, whisk together cнιcκen broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.

    4 Add cнιcκen back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.

    5Serve immediately over cooked rice

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