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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe by Kylie Kwong from Kylie Kwong from cook boook, 'My China' This was very tasty! Used chicken breast, the marinade made it very tender. I added chopped green onion along with the ginger also. Next time I make this though I'll add a veggie, snowpeas and onions would be good! This is a quick, easy and tasty meal! Ingredients:
600 g chicken thigh fillets, cut into 1cm cubes |
2 tablespoons cornflour cornstarch |
2 tablespoons shaoxing wine |
2 tablespoons peanut oil |
10 dried red chilies |
2 tablespoons peanut oil, extra |
2 tablespoons ginger, cut into thin strips |
1 tablespoon brown sugar |
1/2 cup unsalted dry roasted peanuts |
2 tablespoons light soy sauce |
1 tablespoon chinese black vinegar or 1 tablespoon balsamic vinegar |
1 pinch of sichuan salt and pepper |
Directions:
1. Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
2. Place oil and chillies in a cold wok and then turn heat to low. Cook for about 11/2 minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
3. Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
4. Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
5. Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.
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