Chef of the day: Rajat (BCT&CA 6th sem)
Ingredients :
- 1 KG Skinless, chicken breasts or thighs, cut into ½ – ¾ -inch cubes
- 20 ml Vegetable oil
- 8 no Chinese dried red chilies, split length wise and seeds removed
- 10 gms Sichuan peppercorns
- 4 no Garlic cloves, minced
- 12 gms Fresh ginger, minced
- 4 nos Spring onions, thinly sliced, green parts cut into 1 inch strips
- 50 gms Dry roasted peanuts, crushed
For SAUCE
- 20 ml Chinese chicken broth
- 25 ml Black vinegar
- 30 ml Soy Sauce
- 15 gms Brown sugar
- 10 gms Corn flour
- 12 ml Sesame oil
- 5 gms Sesame seeds
For MARINADE
- 10 ml Soy sauce
- 5 ml Red chili sauce
- 10 ml Chinese rice wine
- 10 gms Cornstarch
- 6 gms Sichuan pepper corns
Method
- Massage the chicken with the marinade in a small bowl for half a minute. Allow the chicken to marinate for at least 20 minutes.
- Heat the sesame and veg oil in a wok on high heat.
- Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
- Add sesame seeds and cook further.
- Add the chicken to the pan and turn the heat back on to medium high.
- Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
- Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
- Cook for 5 mins and add 20 ml water if the chicken needs more time to cook.
- Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
- Serve immediately.