How grateful she is a white meat as nutritious and economical as chicken, does nothing to motivate combine several ingredients to enjoy each day a different dish, but one of the favorite and most traditional of our country is the chicken with garlic, we can make real delight with this raw material, as these chicken thighs with Sichuan pepper, fennel and pistachios.
To harmonize with a very tasty chicken stew and a spicy particular as provided by the Sichuan pepper, which as you know is slightly 'electrifying', fennel salad and pistachio is ideal, it refreshes the palate and adds a crunchy texture. A perfect main dish for any day of the week, and do not forget to serve good bread to leave no trace of the sauce off the chicken thighs with Sichuan pepper, fennel and pistachios.
For the Chicken 8 chicken thighs, 50 grams of soy sauce, 3 cloves garlic, 4 slices fresh ginger, 1 c / w dried chile (or slightly less, as is or spicy you like) , 1 c / p Sichuan pepper, freshly ground black pepper, salt and extra virgin olive oil. For the fennel ½ fennel bulb (about 200 grams), 50 grams of fresh orange juice, 1 c / c of Chinese five-spice mixture, 1 garlic tender, 4 c / s of green pistachios, chopped, 1 c / s brown sugar, freshly ground black pepper, salt and extra virgin olive oil.
Wash the fennel, peel and cut into strips, put in a bowl and add garlic tender, you can pre-scald, cut on the bias, orange juice, spices, brown sugar, salt and olive oil extra virgin taste, reserve for incorporating pistachios before serving. Mix the salad of fennel and reserve. Put a large frying pan or a pot of low walls with a background of olive oil to the fire, remove the skin from chicken thighs and season to taste.
When the oil is hot, add the chicken thighs, the slices of ginger and cloves garlic, peeled and with a blow to rupture and release their aroma and flavor. Cook chicken thighs a few minutes, turning to brown on the outside, then reduce heat, cover the pan and let it go by slowly, turning occasionally.
Halfway through the cooking add the chile and Sichuan pepper lightly crushed in a mortar. A few minutes before chicken is done, add soy sauce and three or four tablespoons of juice or salad dressing of fennel, leaving the pan uncovered to allow evaporation, is turning over the thighs to be imbue it with the sauce.
Once you have completely reduced and sauce is caramelized, turn off the heat and passes Emplate. Serve chicken thighs accompanied by a salad of fennel and pistachios, prepare your guests to enjoy.
To harmonize with a very tasty chicken stew and a spicy particular as provided by the Sichuan pepper, which as you know is slightly 'electrifying', fennel salad and pistachio is ideal, it refreshes the palate and adds a crunchy texture. A perfect main dish for any day of the week, and do not forget to serve good bread to leave no trace of the sauce off the chicken thighs with Sichuan pepper, fennel and pistachios.
For the Chicken 8 chicken thighs, 50 grams of soy sauce, 3 cloves garlic, 4 slices fresh ginger, 1 c / w dried chile (or slightly less, as is or spicy you like) , 1 c / p Sichuan pepper, freshly ground black pepper, salt and extra virgin olive oil. For the fennel ½ fennel bulb (about 200 grams), 50 grams of fresh orange juice, 1 c / c of Chinese five-spice mixture, 1 garlic tender, 4 c / s of green pistachios, chopped, 1 c / s brown sugar, freshly ground black pepper, salt and extra virgin olive oil.
Wash the fennel, peel and cut into strips, put in a bowl and add garlic tender, you can pre-scald, cut on the bias, orange juice, spices, brown sugar, salt and olive oil extra virgin taste, reserve for incorporating pistachios before serving. Mix the salad of fennel and reserve. Put a large frying pan or a pot of low walls with a background of olive oil to the fire, remove the skin from chicken thighs and season to taste.
When the oil is hot, add the chicken thighs, the slices of ginger and cloves garlic, peeled and with a blow to rupture and release their aroma and flavor. Cook chicken thighs a few minutes, turning to brown on the outside, then reduce heat, cover the pan and let it go by slowly, turning occasionally.
Halfway through the cooking add the chile and Sichuan pepper lightly crushed in a mortar. A few minutes before chicken is done, add soy sauce and three or four tablespoons of juice or salad dressing of fennel, leaving the pan uncovered to allow evaporation, is turning over the thighs to be imbue it with the sauce.
Once you have completely reduced and sauce is caramelized, turn off the heat and passes Emplate. Serve chicken thighs accompanied by a salad of fennel and pistachios, prepare your guests to enjoy.
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