Late Lunch Prep: Sichuan “Flower Bean Curd” …plus chicken, broccoli, and roast sweet potato
Late Lunch Prep: Sichuan “Flower Bean Curd” …plus chicken, broccoli, and roast sweet potato
by HarveysBackupAccount
3 Comments
HarveysBackupAccount
Based on the flower bean curd recipe in Fuchsia Dunlop’s *Land of Plenty*. It has a couple hard-to-find ingredients, but super flavorful.
**Chicken**
Pat 3 breasts dry with paper towels then slice into bite size pieces. Sprinkle with salt and let sit for 20-30 min. Toss with a 50/50 mix of all-purpose flour and corn starch. (You can use potato starch or rice flour instead of the corn starch.) Heat a large skillet over medium high heat with just enough oil to cover the pan’s bottom. Cook the chicken in a couple batches – spread it out in a single layer, wait for it to brown, then flip it over and wait for it to cook through. Move the cooked chicken into a clean bowl then cook the rest of the chicken.
**Sweet Potato**
Peel a sweet potato (if you want to peel it… don’t need to) then dice into large bite size pieces. Toss with a little veggie oil and salt then spread on a baking sheet and roast at 425F for 25-30 min, until soft and browning on the edges.
**Seasoning/Sauce**
Toast 1 tsp Sichuan peppercorns in a dry pan, then grind coarsely. Mix 2 Tbsp soy sauce, 1 tsp sesame oil, 2 Tbsp chili oil with flakes (I keep a jar in the fridge, made with the [Woks of Life “ultimate chili oil” recipe](https://thewoksoflife.com/how-to-make-chili-oil/)), 1/8 tsp MSG (optional), 1/2 tsp sugar, 3 Tbsp chopped pickled mustard greens (sometimes called “potherb cabbage”, comes in little foil packs from Asian supermarkets). Mix it all together in a bowl.
**Assemble**
Divvy the chicken and sweet potato among your containers. Also split up a package of frozen broccoli and a package of silken tofu. Top with the sauce, and you’re done. The book recipe is just the seasoning on tofu, with sliced scallions and toasted peanuts and can be eaten cold. This fills out the dish a little to more of a meal.
I_Smell_Like_Trees
You can eat sweet potato peel? TIL!
Adorable-Island-7585
Looks super tasty and healthy—love the combo of tofu, chicken, and veggies!
3 Comments
Based on the flower bean curd recipe in Fuchsia Dunlop’s *Land of Plenty*. It has a couple hard-to-find ingredients, but super flavorful.
**Chicken**
Pat 3 breasts dry with paper towels then slice into bite size pieces. Sprinkle with salt and let sit for 20-30 min. Toss with a 50/50 mix of all-purpose flour and corn starch. (You can use potato starch or rice flour instead of the corn starch.) Heat a large skillet over medium high heat with just enough oil to cover the pan’s bottom. Cook the chicken in a couple batches – spread it out in a single layer, wait for it to brown, then flip it over and wait for it to cook through. Move the cooked chicken into a clean bowl then cook the rest of the chicken.
**Sweet Potato**
Peel a sweet potato (if you want to peel it… don’t need to) then dice into large bite size pieces. Toss with a little veggie oil and salt then spread on a baking sheet and roast at 425F for 25-30 min, until soft and browning on the edges.
**Seasoning/Sauce**
Toast 1 tsp Sichuan peppercorns in a dry pan, then grind coarsely. Mix 2 Tbsp soy sauce, 1 tsp sesame oil, 2 Tbsp chili oil with flakes (I keep a jar in the fridge, made with the [Woks of Life “ultimate chili oil” recipe](https://thewoksoflife.com/how-to-make-chili-oil/)), 1/8 tsp MSG (optional), 1/2 tsp sugar, 3 Tbsp chopped pickled mustard greens (sometimes called “potherb cabbage”, comes in little foil packs from Asian supermarkets). Mix it all together in a bowl.
**Assemble**
Divvy the chicken and sweet potato among your containers. Also split up a package of frozen broccoli and a package of silken tofu. Top with the sauce, and you’re done. The book recipe is just the seasoning on tofu, with sliced scallions and toasted peanuts and can be eaten cold. This fills out the dish a little to more of a meal.
You can eat sweet potato peel? TIL!
Looks super tasty and healthy—love the combo of tofu, chicken, and veggies!