Szechuan Chicken


12 ounces Chicken thigh, boned,skinned
teaspoon Salt
Egg white, lightly beaten
2 teaspoons Cornflour paste
1 Green pepper, cored, seeded
4 tablespoons Vegetable oil
4 whls dried red chillies, soaked in water for 10 min
1 Spring onion cut into short sections
Few small pieces of fresh root ginger, peeled
1 tablespoon Sweet bean paste or hoi-sin sauce
1 teaspoon Chili bean paste
1 tablespoon Dry sherry
4 ounces Roasted cashew nuts
Few drops sesame oil


Cut the chicken meat into small cubes, each about the size of a sugar lump.
Mix together the chicken, salt, egg white and cornflour paste in a bowl.
Cut the green pepper into cubes about the same size as the chicken.
Heat oil in a preheated wok. Stir fry the chicken cubes for about 1 minute, or until the color changes. Remove from the wok with a slotted spoon and keep warm. Add the green pepper, chillies, spring onion and ginger and stir fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chili bean paste and sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.




4.0 servings


Sunday, February 14, 2010 - 12:27am



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