Cantonese Salt and Pepper chicken is a signature dish of Cantonese cuisine. Also known as Guangdong cuisine and commonly named as Yue cuisine throughout China. As its name suggest, it originated from Guangdong, the Southern region of China. Many people associate Cantonese cuisine not only for its novel and delicate flavour. But also for the wide ranging and creative ingredients used to make this cuisine. Cantonese chefs play enormous emphasis on obtaining fresh and top-quality ingredients in Cantonese cuisines. A big majority of Chinese restaurants in the West typically serve Cantonese cuisine. Because of the early migration of Southern Chinese to the West.
Types of Salt and Pepper Dishes
Salt and pepper dishes are one of the limited types of spicy dishes for Cantonese cuisine. Likewise, they are extremely popular worldwide amongst all ages. Normally, popular ingredients used for salt and pepper dishes are: tofu, chicken, pork, beef, calamari, fish, prawns and even lobsters. Whereas for my gluten free Cantonese Salt and Pepper recipe, I am using chicken breasts pieces. Likewise, I pan fried these chicken breasts pieces in a non-stick frying pan to perfection. Then lightly drizzled with fresh chilli, garlic and spring onions oil. This Cantonese Salt and Pepper Chicken recipe is also dairy free, nut free, soy free, and egg free. As well as low carb and allergy friendly.
Check out my other gluten free salt and pepper dishes:
History of Chicken
The Chicken (Gallus gallus domesticus) is the most common category of domesticated poultry in the world. Moreover, chicken is one of the subspecies of the red junglefowl (Gallus gallus). Which is a chicken that still roams wild in large parts of Southeast Asia. As well as highly possible to be crossbred with the grey junglefowl (G. sonneratii). Current evidence indicated that chickens were first domesticated in China and India. Farmers initially raised chicken for hobby, cockfighting, very special occasions and holidays. And they started farming chicken for food until probably up to 8,000 years ago.
With its pleasant taste and consistent texture, chicken has become a universal food. Likewise, it is suitable for just about any cuisines in the world. Today, they farm chicken for their meat called broilers. In addition, they farm chicken called layer hens for their eggs. Furthermore, the most commonly eaten white meat all over the world is chicken. Since they are highly versatile and we can cook them in many ways. As a result, we can easily include chicken into a healthy balanced diet.
Nutritional Values of Chicken Breasts
Today, the most popular cut of meat is chicken breast. While it is not only affordable but also a superb source of lean protein compared to red meat. Specifically, skinless and boneless chicken breasts are naturally low in fat and sodium. As such, we consider chicken a low carb food as they do not contain any carbohydrates.
In addition, chicken breasts are an excellent source of essential minerals like phosphorus and potassium. They are also a good source of essential minerals and vitamins. Including selenium, magnesium, calcium, iron and sodium. As well as vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), folate (vitamin B9), and vitamin B12. Plus vitamin D, vitamin C, vitamin E and vitamin K. Furthermore, chicken breast is a natural anti-depressant as it contains the amino acid called tryptophan.
Health Benefits of Chicken Breats
On the whole, the health benefits of chicken breasts may include:
- Maintain and build strong body muscles;
- Boost healthy immune system;
- Reduce risks of high cholesterol and cardiovascular diseases;
- Aid in weight loss management;
- Help regulate blood pressure;
- Lower risks of cancer particularly colon cancer;
- Support healthy bones, teeth and the central nervous system;
- Improve metabolism of the body; and
- Boosts the brain’s serotonin level and elevates your moods and alleviate stress.
Cantonese Salt and Pepper Chicken
Ingredients
- Rice bran oil for pan frying
- 1.5 kg skinless and boneless chicken breasts trimmed and cut into 1 inch pieces
- Steamed rice to serve
For The Marinade:
- ½ teaspoons salt
- ½ teaspoon ground white pepper
- 2 tablespoons pale or medium dry sherry
- 2 teaspoons Chinese five spice powder
- 1 teaspoon ground paprika
For The Flour mixture:
- 190 g rice flour
- 2 tablespoons potato starch
- 1½ teaspoon salt
For the garlic oil:
- 3 tablespoons rice bran oil
- 5 cloves garlic finely minced
- 1 large fresh red chillies finely chopped
- 2 spring onion (shallots) finely sliced
For the Garnish:
- 1½ teaspoon black peppercorns freshly grind (optional)
Instructions
- Heat up a small pot with the rice bran oil, pan fry the garlic on low heat until lightly golden. Then add in the chillies and spring onion (shallots) and briefly stir-fry for another 1 minute. Turn off the heat and set aside in a small bowl.
- Marinate the chicken pieces with the marinade prepared, rub and mix well into the chicken pieces. Set aside for 10 minutes.
- Add the flour mixture into a large mixing bowl, whisk and mix well. Lightly coat the chicken pieces with the flour mixture using a kitchen tong, shake off excess.
- Heat up a non-stick frying pan with 2 inches of rice bran oil, and pan fry the chicken pieces for 3 minutes on each side or until golden brown. Pan fry the chicken pieces in 3 batches. Drain on kitchen paper towel before placing on a serving plate.
- To serve, drizzle with the garlic oil.
- Serve with steamed rice.
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