Xiang Cuisine

Xiang cuisine, is one of the eight regional cuisines of China. Hunan cuisine is hot because the air is very humid which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness and coldness.

Hunan province lies in the south of the middle reaches of the Yangtze River. It has a moderate climate, abundant rainfall and fertile soil. The superior natural conditions and rich resources provide the ingredient base for the development of Hunan cuisine.

Dishes with pickled vegetables, especially with red pepper, are very appetizing and refreshing. Hunan locals have hot and spicy flavored food not only for three meals a day but also for snacks. Here are some examples of Xiang cuisine.

Famous Dishes

Spicy Chicken

Ingredients:

1lb boneless skinless chicken breasts (cut into 1 inch chunks)

½ cup cornstarch (for dusting)

2 tablespoons soy sauce

2 tablespoons rice wine (or any white wine)

2 teaspoons rice wine vinegar

2 teaspoons brown sugar

1 tablespoon garlic (minced)

2 teaspoons ginger (minced)

1/2 teaspoon red pepper flakes (or more, to taste)

¼ dry cup roasted peanuts

4 green onions (sliced)

Oil (for frying)

Cooking Instructions:

Step 1: Heat the oil in a deep fryer to 375 degrees. Lightly toss chicken pieces of cornstarch until evenly coated.

Step 2: In a small bowl combine soy sauce, rice wine, rice wine vinegar, and brown sugar. Set aside. Deep fry chicken in patches at 375 degrees until golden brown and fully cooked (about 5-7 minutes). Drain on paper towels.

Step 3: While chicken is frying. Heat a tablespoon of oil in a wok or sauce pan to medium-high heat. Add garlic and ginger and red pepper flakes. Stir fry for 15 seconds. Add the sauce mixture. Bring to a boil and boil for 5 minutes.

Step 4: In a serving bowl mix cooked chicken pieces with the sauce. Add green onions and peanuts. Mix well and serve.