Chinese stir-fried dish with chicken and vegetables, typical for the Sichuan region
INGREDIENTS:
800 g chicken fillet
4 tablespoons sunflower oil
3 garlic cloves
2 cm fresh ginger
1 red pepper
1 green pepper
1-2 chili peppers
1 teaspoon Sichuan pepper
4 green onions
a handful of peeled peanuts
For the marinade:
1 tablespoon Shaoxing wine (Chinese rice wine)
1 tablespoon light soy sauce
1 tablespoon baking powder
1 teaspoon starch
For the sauce:
100 ml chicken broth or water
5 tablespoons light soy sauce
2 tablespoons rice vinegar (best if black)
2 tablespoons Shaoxing wine (Chinese rice wine)
2 tablespoons dark soy sauce
2 tablespoons sugar
1 tablespoon Hoisin sauce
1 teaspoon starch
For sprinkling:
sesame
PREPARATION:
Rinse the meat, dry it and cut it into pieces. Add the ingredients from the marinade and stir. Leave the chicken to marinate in a closed box for at least an hour.
Sauce
Mix all the ingredients for the sauce and stir them with a steel whisk until the sugar melts and the ingredients combine.
Cut the ginger, garlic and chili pepper into very small pieces. Cut the two peppers and green onion into slightly bigger pieces.
Put the marinated pieces of meat in a wok-type of pan together with the cooking oil and fry until they brown. Remove them from the pan and put the garlic and ginger into it. Cook for about a minute and add the chili, red and green peppers. Fry for another ½ minute and add the sauce, Sichuan pepper and peanuts. Put the meat back into the pan and cook until the sauce thickens. Finally add the green onion, stir and remove from the heat. Serve sprinkled with sesame.
