This is tender chicken cooked in Chinese style - a perfect blend of sauces and greens. Sichuan peppers add a unique flavour to this delicious chicken dish.
The recipe is adapted from Sanjeev Kapoor's Khana Khazana.
Ingredients:
450 g chicken breast fillets, diced
2 tbsp dry sherry
2-3 garlic cloves
160 g baby spinach
1-2 spring onions
4 tbsp cornstarch
1 tbsp soy sauce
2 tbsp oyster sauce
1/4 tsp white pepper powder
1 tsp palm sugar
500 ml chicken stock
8-10 Sichuan peppers
1 tbsp white vinegar
red chilli flakes for sprinkling (optional)
season to taste
Method:
Marinate the chicken pieces in dry sherry for half an hour. Crush the garlic cloves. Wash and finely shred spinach. Slice the spring onions and reserve some sliced greens for garnish.
Blend 2 tbsp of cornstarch in 125 ml water.
Mix soy sauce, oyster sauce, white pepper powder, sugar and salt to taste in chicken stock.
Add remaining cornstarch to the marinated chicken and mix well.
Heat some oil in a deep frying pan or wok and deep fry the chicken on high heat for 2 minutes or until light brown in colour.
Remove and drain onto an absorbent kitchen towel.
Heat 1 tbsp oil in a pan or wok, add the garlic and stir fry briefly. Add sliced spring onion and continue to stir fry for a minute more.
Add shredded spinach and cook for 2 minutes on high heat, stirring and tossing continuously.
Remove and arrange the cooked spinach on a serving plate and keep warm.
Heat some more oil in a wok, add Sichuan peppers, and immediately stir in the sauce mix.
Add fried chicken pieces and cook for 2-3 minutes. Stir in the blended cornstarch, white vinegar and cook for few minutes or until the sauce thickens and coats the chicken pieces.
Remove chicken onto the platter with the cooked spinach and green onions (sprinkle with some red chilli flakes if desired), serve and enjoy!
Bon Appetit!
