A Sichuan recipe from Diana Henny. Its best not to try eating the chillies, but adjust the amount according to how hot you like this.
Ingredients
- 600 g boneless chicken thighs with or without skin
- 2 spring onions white and green parts separated, green parts chopped, plus 2 more, white parts only
- 25 g medium-hot dried chillies or use less or more
- 200 ml groundnut oil
- ½ tbsp chilli bean paste
- 10 g ginger root peeled and finely chopped
- 2 garlic cloves finely sliced
- 2 tsp whole Sichuan peppercorns
- 50 ml Shaoxing wine or dry sherry
- ½ tsp caster sugar
- 2 tsp toasted white sesame seeds
- For the marinade:
- 20 g ginger unpeeled
- 2 spring onions white parts only
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp Shaoxing wine or dry sherry
Servings:
Instructions
- Cut each thigh into 2-3cm chunks. Put the chicken in a bowl.
- Make the marinade by hitting the ginger with the blade of a heavy knife (or a rolling pin) and doing the same with the whites of the spring onions. Add these to the chicken with the wine or sherry, and ½ tsp salt. Set aside for 30 minutes.
- Hit the white parts of the other spring onions, just as you did for the marinade, then chop. Cut the dried chillies into 2cm lengths and remove the seeds.
- Heat the oil in a wok and cook the chicken in batches, transferring each batch to a clean bowl once it’s cooked. The chicken should be golden and, if you’ve left the skin on, crispy.
- Pour the oil out of the wok then put 3 tbsp of it back in. Heat over a medium flame, add the chilli-bean paste and stir-fry for about 30 seconds, then add the ginger, garlic and the white parts of the spring onions. Cook until the garlic is pale gold. Add the chillies and Sichuan pepper and cook for another 20 seconds.
- Put the chicken back in the wok, heat it through and add the wine, sugar and a pinch of salt. Take the wok off the heat and add the green spring onion and sesame seeds. Serve immediately.
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