Sichuan-style Chicken
From joe1155 14 years ago
- 10 to make
- Serves 1
This is based on a recipe from Ken Hom's Chinese Cookery. I really like his recipes. They are quite easy most of the time and always delicious. The original recipe is for scallops, but I only had chicken at home I like lots of spring onion, so I added more. Read more It is really quite spicy See less
Ingredients
- 1 Tbsp peanut oil shopping list
- 10 grams fresh ginger, minced shopping list
- 1 large clove garlic, minced shopping list
- 2 spring onions, white and light green parts, sliced on the bias shopping list
- 225 grams chicken (1/2 US lb) shopping list
- Sauce shopping list
- 2 tsp rice wine or dry sherry shopping list
- 2 tsp light soy sauce shopping list
- 2 tsp chili bean sauce shopping list
- 2 tsp tomato paste shopping list
- 1 tsp sugar shopping list
- 1 tsp sesame oil shopping list
How to make it
- Combine sauce ingredients, set aside.
- Slice chicken thinly, set aside.
- Heat a wok or frying pan over high heat. When smoking hot, add the oil.
- When the oil begins to smoke, add the chicken with a pinch of salt and stir fry until the chicken is almost done (ca. 2 minutes)
- Add the ginger, garlic and spring onions and cook one more minute.
- Add the sauce ingredients and fry 2 more minutes.
- Serve with white rice. I like Thai Jasmine rice.
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