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Thread: What's In Szechuan Spices?

  1. #1
    Join Date
    Jan 2004
    Location
    Hollywood, California
    Posts
    10,883

    Question What's In Szechuan Spices?

    I would like to try this recipe but I really hate buying spice combos especially when I am sure I have all the individual components -- Does anybody have any idea of what spices would be substituted for 1 teaspoon of McCormick Szechuan spices.

    Thanks in advance

    Lemon Grass Szechwan Chicken

    This restaurant-quality recipe makes a beautiful  presentation with its golden colored chicken breasts covered with  glaze and served over rice. This recipe was developed for  McCormick by Southern Living Cooking School.

    Prep Time: approx. 15 Minutes.
    Cook Time: approx. 25 Minutes.
    Ready in:  approx. 55 Minutes.
    Makes 4 servings.
       

    1 cup water, divided
    4 stalks McCormick®
       Gourmet Collection™ Lemon Grass
    2 tablespoons fresh lime
       juice (about 1 lime)
    1 tablespoon sugar
    1 teaspoon McCormick®
       Gourmet Collection™ Szechwan Seasoning
    1/2 teaspoon salt
    4 boneless, skinless chicken
       breast halves
    1 tablespoon vegetable oil
    2 teaspoons cornstarch
    2 cups hot cooked rice

    Directions
    1 Microwave 1/2 cup water in a glass bowl at HIGH 1
       minute. Cut lemon grass into 1-inch pieces; add to water,
       cover and let stand 5 minutes.
    2 Process lemon grass mixture, lime juice, sugar,
       Szechwan seasoning and salt in a food processor or blender 30
       seconds or until blended.
    3 Place chicken in a shallow dish or self-closing plastic
       bag; add lemon grass mixture. Cover and let stand 15 minutes.
    4 Remove chicken from marinade, reserving marinade. Cook
       chicken in hot oil in a large skillet over medium heat 7-9
       minutes on each side or until done. (Be careful not to
       over-brown chicken). Remove from skillet; set aside.
    5 Add reserved marinade to skillet and cook, stirring
       constantly, 3 minutes. Mix remaining 1/2 cup water and
       cornstarch; stir into marinade and cook, stirring constantly, 2
       minutes or until slightly thickened. Pour glaze through a
       fine wire-mesh strainer into a bowl, discarding solids.
       Serve chicken over rice; pour glaze over chicken.

  2. #2
    Join Date
    Jun 2000
    Location
    Bowie, MD, USA
    Posts
    2,466
    This is from the McCormick Spices website:

    True to the Szechwan province of China, our blend of chili peppers, garlic, and ginger creates an enchanting spicy-hot experience.

    INGREDIENTS:
    SPICES (INCLUDING CHILI PEPPERS, GINGER AND RED PEPPER), GARLIC, BROWN SUGAR, AND SULFUR DIOXIDE (ADDED AS A PRESERVATIVE).
    Life is either a daring adventure, or nothing. To keep our faces toward change and behave like free spirits in the presence of fate is strength undefeatable.

    --Helen Keller

  3. #3
    Join Date
    Jan 2004
    Location
    Hollywood, California
    Posts
    10,883
    Thanks - a teaspoon of that stuff would be pretty bland -- I guess Szechuan for those who don't like spices

    I'll have to look further for an interesting chicken and lemongrass recipe.

  4. #4
    Join Date
    Jun 2000
    Location
    Columbus, OH, USA
    Posts
    3,034
    Of course, it all depends on how much and what kinds of chili peppers they use in the mix. A teaspoon of mostly piquin, habanero, or tsien tsin could really make your sinuses tingle.

    Cheers,
    Phoebe

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