Szechuan Chicken recipe
information
A wok is the ideal cooking pot for this stir-fried chicken dish. The flavours emerge wonderfully and the chicken is fresh and crisp.
ingredients
350 g (12 oz) chicken thigh, boned and skinned
1.5 ml (1/4 tsp) salt
1/2 egg white, lightly beaten
10 ml (2 tsp) cornflour paste
1 green pepper, cored and seeded
60 ml (4 tbsp) vegetable oil
3 - 4 whole dried red chillies, soaked in water for 10 minutes
1 spring onion, cut into short sections
few small pieces of fresh root ginger, peeled
15 ml (1 tbsp) sweet bean paste or hoi-sin sauce
5 ml (1 tsp) chilli bean paste
15 ml (1 tbsp) Chinese rice wine or dry sherry
115 g (4 oz) roasted cashew nuts
few drops sesame oil
1.5 ml (1/4 tsp) salt
1/2 egg white, lightly beaten
10 ml (2 tsp) cornflour paste
1 green pepper, cored and seeded
60 ml (4 tbsp) vegetable oil
3 - 4 whole dried red chillies, soaked in water for 10 minutes
1 spring onion, cut into short sections
few small pieces of fresh root ginger, peeled
15 ml (1 tbsp) sweet bean paste or hoi-sin sauce
5 ml (1 tsp) chilli bean paste
15 ml (1 tbsp) Chinese rice wine or dry sherry
115 g (4 oz) roasted cashew nuts
few drops sesame oil
method
1. Cut the chicken meat into small cubes, each about the size of a sugar lump. Mix together the chicken, salt, egg white and cornflour paste in a bowl.
2. Cut the green pepper into cubes about the same size as the chicken.
3. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute, or until the colour changes. Remove from the wok with a slotted spoon and keep warm.
4. Add the green pepper, chillies, spring onion and ginger and stir-fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chilli bean paste and rice wine or sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.
2. Cut the green pepper into cubes about the same size as the chicken.
3. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute, or until the colour changes. Remove from the wok with a slotted spoon and keep warm.
4. Add the green pepper, chillies, spring onion and ginger and stir-fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chilli bean paste and rice wine or sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.
serving amount
serves 4
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