Szechuan Chicken
(serves 4)

Ingredients

• 1/4 cup of cornflour
• 1/2 teaspoon five spice powder
• 500g chicken thigh fillets
• 1/2 cup of chicken stock
• 1/2 cup of green ginger wine or dry sherry
• 2 tablespoons Kikkoman Naturally Brewed Soy Sauce
• 2 teaspoons brown sugar
• 1 teaspoon of white wine vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon five spice powder, extra
• 1/4 teaspoon ground black pepper
• 2 teaspoons cornflour, extra
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 8 small red or green chillies, seeded
• 2 cloves of garlic, finely chopped
• 2 teaspoons finely chopped ginger
• 4 green onions, chopped into 5cm lengths

Method

1. Combine cornflour and five-spice powder. Dust chicken with this mixture.
2. Combine stock, wine, soy, sugar, vinegar, sesame oil, five-spice powder and black pepper in a jug. Mix well.
3. Blend extra cornflour and water together until smooth.
4. Heat oil in wok. Cook chicken in batches for 3 to 4 minutes or until golden. Drain on crumpled kitchen paper.
5. Add chillies, garlic and ginger to the wok. Toss for 1 minute or until chillies are dark. Mix through onions.
6. 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