Name: Szechuan chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup (125ml) chicken stock; 1/4 cup (60ml) green ginger wine or dry sherry (see notes); 2 tablespoon soy sauce; 2 teaspoon brown sugar; 1 teaspoon white wine vinegar; 1/2 teaspoon sesame oil; 1/2 teaspoon five spice powder; 1/4 teaspoon ground pepper; 2 teaspoon cornflour; 2 teaspoon vegetable oil; 500 gram chicken thigh fillets, halved; 8 small red or green chillies, halved and seeded; 2 teaspoon finely chopped ginger; 2 clove garlic, finely chopped; 4 green onions (shallots), chopped into 5 cm lengths; steamed rice, to serve; asian greens, to serve

Ingredients

1/2 cup (125ml) chicken stock

1/4 cup (60ml) green ginger wine or dry sherry (see notes)

2 tablespoon soy sauce

2 teaspoon brown sugar

1 teaspoon white wine vinegar

1/2 teaspoon sesame oil

1/2 teaspoon five spice powder

1/4 teaspoon ground pepper

2 teaspoon cornflour

2 teaspoon vegetable oil

500 gram chicken thigh fillets, halved

8 small red or green chillies, halved and seeded

2 teaspoon finely chopped ginger

2 clove garlic, finely chopped

4 green onions (shallots), chopped into 5 cm lengths

steamed rice, to serve

asian greens, to serve

Method

1.Combine chicken stock, wine, soy sauce, sugar, vinegar, sesame oil, spice powder and pepper in a jug.

2.In a bowl, stir a little stock mixture into cornflour, until smooth.

3.Heat oil in a wok on high. Cook chicken in batches for 3-4 minutes, until cooked. Drain on paper towel. Add chilli, ginger and garlic to same wok. Toss for 1 minute, until chilli darkens. Mix in onions.

4.Add stock mixture and stir. Bring to a boil. Slowly add cornflour mixture. Stir until sauce boils and thickness. Simmer for 3 minutes.

5.Return chicken to pan. Toss to heat through. Serve with steamed rice and asian greens.

Green ginger wine is available at liquour stores.
Note

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Ingredients

Method

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