Szechuan Chicken

(serves 4)
Ingredients
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1/4 cup of cornflour
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1/2 teaspoon five spice powder
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500g chicken thigh fillets
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1/2 cup of chicken stock
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1/2 cup of green ginger wine or dry sherry
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2 tablespoons Kikkoman Naturally Brewed Soy Sauce
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2 teaspoons brown sugar
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1 teaspoon of white wine vinegar
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1/2 teaspoon sesame oil
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1/2 teaspoon five spice powder, extra
-
1/4 teaspoon ground black pepper
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2 teaspoons cornflour, extra
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1 tablespoon water
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2 tablespoons vegetable oil
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8 small red or green chillies, seeded
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2 cloves of garlic, finely chopped
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2 teaspoons finely chopped ginger
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4 green onions, chopped into 5cm lengths
Method
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Combine cornflour and five-spice powder. Dust chicken with this mixture.
-
Combine stock, wine, soy, sugar, vinegar, sesame oil, five-spice powder and
black pepper in a jug. Mix well.
-
Blend extra cornflour and water together until smooth.
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Heat oil in wok. Cook chicken in batches for 3 to 4 minutes or until golden.
Drain on crumpled kitchen paper.
-
Add chillies, garlic and ginger to the wok. Toss for 1 minute or until
chillies are dark. Mix through onions.
-
Blend in stock mixture. Bring to the boil. Slowly stir through cornflour
mixture. Stir constantly until sauce boils and thickens. Simmer for 3
minutes. Return chicken to pan. Toss to heat through. Serve with steamed
rice.
These recipes come to you compliments of
Wing & Co,
your one stop Asian Food
shop. www.wingandco.com.au