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Sichuan Chilli Chicken
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This recipe is traditionally known as Mala Chicken, a super hot stir fry dish and fondly associated with a treasure hunt- to find the chicken amongst the chillies! The moreish flavour of this dish is for those who love heat and the tongue tingle of Sichuan pepper! Crispy and vibrant, Mala Chicken is a favourite throughout China.
Ingredients
Method
Ingredients
- 450g chicken breast or thigh
- 1tbsp dark soy sauce
- 1tbsp Shaoxing rice wine
- 1/4tsp Bart white pepper
- Pinch of Bart salt
- 3tbsp cornflour
- 3tbsp vegetable oil
- 2tsp Bart sichuan pepper
- 2tsp Bart ginger paste
- 1tsp Bart garlic paste
- 1 jar Bart Birdseye Chillies
- 1/2tsp sugar
- 1tsp Shaoxing rice wine
- 4 spring onions (chopped)
- Fresh coriander (to garnish)
- Sesame seeds (toasted to garnish)
Method
- Start by slicing open the dried chillies and removing the seeds, then place in a bowl of water to soak.
- To make the marinade, add the soy, rice wine, pepper and salt to a bowl. Cut the chicken into small, bitesize cubes and place into the marinade for 10 minutes.
- In a dry pan or wok, toast one teaspoon of the Sichuan Peppercorns until fragrant, then grind in a pestle and mortar. Next, add the oil to the wok or deep pan and place over a high heat. Heat the oil until bubbling, then add the chicken with its marinade, allowing it to turn golden brown on each side before turning. Remove from the pan and set aside.
- Clean the wok or pan, then over a gentle heat, add a little oil to fry the chillies for 1-2 minutes, until dark red. Add the remaining teaspoon of whole Sichuan Peppercorns, and fry for further minute.
- Next add the ginger, garlic and white of the spring onions, and stir fry for a minute to soften. Return the chicken to the pan, together with the sugar, salt, Shaoxing wine, ground Sichuan peppercorns, spring onion greens and sesame seeds. Stir fry for a final minute to heat the chicken through.
- Serve with fine noodles or rice, garnished with toasted sesame seeds and a sprinkle of coriander.
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