Hunan Chicken Ingredients Our Hunan Chicken recipe requires 16 ingredients. The combination creates a uniformity that looks fantastic over rice and is both wonderful and fun to eat with chopsticks. Since we cut the green beans or long beans up into small cylinders in this spicy Hunan Chicken recipe, we also dice the chicken breast into a similar shape. It’s zen, with certain vegetables and proteins providing yin to the accompanying yang. The shape rule is a Chinese cuisine principle which ensures that dishes have a unifying appearance. The Shape Rule Following the Chinese food shape rule results in a dish that looks good and is fun to eat. We call it Hunan Chicken Green Bean Stir Fry and it tastes great. The end result is a simple, spicy dish with no blood necessary. To cook this dish in true Chinese fashion, we followed Chef Wang’s lead as well as the ‘shape rule’ however, we cooked our protein without bones to make the dish more enjoyable to western eaters like us. We decided to use chicken, a protein that’s readily available around the world and typically less expensive than duck. Our goal was to develop a spicy dish that we could make any day of the week. Using that knowledge, we decided to create a simpler, more accessible dish. The keys are to have a good carbon steel wok and an Asian pantry. A little knowledge goes a long way when it comes to cooking Chinese food at home. We were also intrigued by the concept of dry frying, a simple seasoning technique that conveys spices more directly than via a liquid sauce. In this case, we were fascinated by the way that Hunan chefs cut long beans into half inch cylinders. That being said, we always walk away from these lessons with ideas on how to compose dishes to suit our western palates. The dish is fascinating, purely Chinese and something we would never encourage anyone to cook at home. This famous Hunan dish features a whole duck, bones and all, stir fried and served in a sauce made with duck blood. (Be warned, this video and, especially the video recipe that follows it, are graphic.) Part of this exploration has involved watching one of our favorite Chinese chefs, Wang Gang, explore Hunan with the goal of understanding a classic dish of the province – Hunan Blood Duck. After two trips to China, our unrelenting Chinese food obsession has been fueled by all sorts of media in books, on the web and especially on YouTube.
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