Ingredients
600g chicken thigh fillets, diced or sliced
2 tablespoons corn flour
2 tablespoons Shao Hsing wine
2 tablespoons peanut oil
10 small dried red chillies
2 tablespoons peanut oil extra
5 cm piece of ginger cut into thin strips
1 tablespoon brown sugar
½ cup unsalted roasted peanuts
2 tablespoons light soy sauce
1 tablespoon Chinese black vinegar
1 pinch of Szechuan salt and pepper
Method
- Combine chicken with corn flour and Shao Hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
- Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1 1/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
- Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies and stir fry for 30 seconds.
- Add sugar and stir fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.
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