Name of EventChina National Day
|Yield||2-3 servings as a main or 4 if served with rice and vegetables.|
|Preparation time||20 mins|
|Cooking time||15 mins|
- 1/2 kg chicken breast
- 3 cloves garlic, thinly sliced
- An equivalent piece of ginger, thinly sliced
- 5 spring onions (scallions)
- 2 tbs, peanut oil
- 10 dried red chilies (Sichuan if available). Cut in half, discarding as many seeds as possible.
- 2/3 cup unsalted peanuts (dry roasted in a pan)
- 1 tsp salt
- 4 tsp light soy sauce
- 2 tsp Shaoxing rice wine or medium dry sherry
- 3 tsp potato flour 4 1/2 tsp cornstarch
- 2 tbs water
- 6 tsp sugar (castor or fine sugar is preferable)
- 1 1/2 tsp potato flour or 2 1/4 tsp cornstarch
- 2 tsp dark soy sauce
- 2 tsp light sauce
- 2 tsp sesame oil
- 2 tbs chicken stock (or water)
- Mix the marinade ingredients ensuring the potato flour/corn starch is well dissolved.
- Cut chicken into bite sized cubes. Place in a bowl and add the marinade. Mix well and set aside.
- Combine all the sauce ingredients in a small bowl, ensuring all ingredients are well mixed. Set aside.
- Cut the spring onions to approximately the same size as the chicken pieces. Set aside.
- In a wok or frying pan heat the oil until it is hot but not yet smoking.
- Add the chilies and Sichuan peppers and stir briefly until chilies are crisp. Be very careful not to burn the chllies. If necessary remove from heat until next step.
- Quickly add chicken, and fry over high heat stirring all the time. As soon as chicken has separated add ginger, garlic and spring onions and continue stir frying until chicken is cooked usually only a few minutes.
- Give the sauce a quick stir and add to the chicken. Stir and continue cooking until the sauce has become thick and shiny.
- Add the peanuts, stir briefly.
- Serve with white rice and favorite Asian vegetable such as baby Bok Choy.
The dish is reasonably easy to prepare. However there are two points to watch out for. As the "hotness" of chilies can be variable be cautious on the quantities you use if you are not familiar with the heat of the dried chilies and be very careful not to burn the chilies when frying.... they will crisp very quickly and if burnt will ruin the taste of this popular dish.