Name: Chilli bean chicken
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 250 gram chicken thigh fillets, chopped coarsely; 1 tablespoon japanese soy sauce; 1 tablespoon chinese cooking wine; 1 teaspoon sesame oil; 1 tablespoon peanut oil; 2 green onions, sliced thinly; 2 centimetre piece fresh ginger (10g), grated; 1 clove garlic, crushed; 1 tablespoon chilli bean paste; 300 gram spinach, chopped coarsely; 1/2 teaspoon sichuan peppercorns, crushed coarsely

Chilli bean chicken

Traditionally known as chengdu chicken, this Szechwan stir-fry is full of complex flavours.

Ingredients

250 gram chicken thigh fillets, chopped coarsely

1 tablespoon japanese soy sauce

1 tablespoon chinese cooking wine

1 teaspoon sesame oil

1 tablespoon peanut oil

2 green onions, sliced thinly

2 centimetre piece fresh ginger (10g), grated

1 clove garlic, crushed

1 tablespoon chilli bean paste

300 gram spinach, chopped coarsely

1/2 teaspoon sichuan peppercorns, crushed coarsely

Method

1.Combine chicken with half each of the soy sauce, cooking wine and sesame oil in small bowl. Drain chicken; reserve marinade.

2.Heat half the peanut oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.

3.Heat remaining peanut oil in wok; stir-fry onion, ginger and garlic until fragrant. Return chicken to wok with reserved marinade, paste, remaining sauce, wine and sesame oil; bring to the boil, stir-fry until chicken is cooked through. Add spinach; stir-fry until wilted. Serve sprinkled with pepper.

The chicken mixture can be marinated for a few hours or overnight in the fridge.
Note

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Ingredients

Method

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