CHILLI CHICKEN – SICHUAN STYLE

Serves 4.

Preparation & cooking time: 25–30 mins & marinating time.

Use chicken legs (thighs and drumsticks) for this dish – breasts are best for quick stir-frying.

2 chicken leg portions (or 2 thighs and 2 drumsticks)

1 tablespoon soft brown sugar

2 teaspoons light soy sauce

1 teaspoon dark soy sauce

1 tablespoon Chinese rice wine

¼ teaspoon crushed Sichuan peppercorns

2 teaspoons thick cornflour paste

300ml (½ pint) seasoned oil

2 cloves garlic, crushed

2–3 spring onions, cut into short sections with white and green parts separated

4–6 small dried red chillies, seeded and cut into small bits

2 tablespoons yellow bean sauce

about 150ml (¼ pint) stock or water

Chop the chicken through the bone into small bite-sized pieces. Marinate in the sugar, soy sauces, wine, pepper and cornflour paste for at least 25–30 minutes – the longer, the better.

Heat the oil to hot and deep-fry the chicken pieces for 1–2 minutes only, remove and drain.

Pour off excess oil, leaving about 1 teaspoon in the wok, add the garlic, spring onions (white parts only at this stage), chillies and yellow bean sauce, stir-fry for about 15–20 seconds, then add the chicken pieces, blend well andadd the stock or water, and bring to the boil. Braise for 5–6 minutes over medium heat under cover, stirring once or twice. Now add the green parts of the spring onions, turn the heat to high and braise (this time uncovered) for another minute or so until the sauce is entirely absorbed. Serve hot.

hancheng

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