四川辣椒幹雞 (SICHUAN PEPPER CHILLI CHICKEN)Ingredients :-
400g chicken breast, diced small
1 teaspoon light soy sauce
1 tablespoon fine salt
1 tablespoon ground Sichuan pepper (fa chew), available at supermarkets
100g dried chillies, sliced lengthwise
2 tablespoons Sichuan pepper
1 large onion, diced small
2 stalks spring onions, cut into 2cm lengths
1. Marinate chicken breast with light soy sauce, salt and ground Sichuan pepper for ½ hour.
2. Deep-fry dried chillies until crispy and remove to a plate.
3. Mix in 1 teaspoon oil to the marinated chicken. Fry chicken in the oil used to fry the chillies. Cook chicken until it is lightly golden in colour, about 2-3 mins on each side. Remove to a plate.
4. Heat 3 tablespoons oil in a wok over medium fire. Fry Sichuan peppers for 30 secs, then add diced onions. Fry for another 2 mins or until fragrant.
5.. Add fried chicken, dried chillies and spring onion. Mix well and turn off fire. Serve on a platter with steamed rice.
TIP : This dish tastes best when cooked just before serving, as the chillies are crunchy and full of flavour.
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