This is a famous Szechuan dish, named after
the Szechuan Governor Kung Pao who considered it to be his favourite dish.
Authentically the chicken is deep fried, but this is a healthier version,
the chicken is stir-fried instead of deep-fried, reducing the fat content.
Serves 3 to 4
Ingredients:
2 boneless, skinless
chicken breasts, 200 g each
for the marinade:
2 teaspoons soy sauce
2 teaspoons Chinese
rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons
cornstarch
for the sauce:
2 tablespoons dark
soy sauce
1 tablespoon Chinese
rice wine or dry sherry
1 teaspoon sugar
Other:
8 dried red
chili peppers
2 cloves garlic
2 spring onions (scallions)
oil for stir-frying as needed
1 teaspoon Szechuan peppercorn
a good handful of
cashew nuts (alternatively peanuts)
a few drops sesame
oil
Preparation:
Let’s begin with the chicken. Cut the
chicken into bite sized pieces. Combine with the marinade ingredients, adding
the cornstarch last. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce
and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and
sugar. Ensure the sugar is fully dissolved and set aside.
Finely chop the chillies. But if a milder dish is required remove the seeds
. Peel and finely chop the garlic. Cut the spring onion
on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add a little
oil and when hot, add the chicken. Stir-fry for two minutes and remove from the
wok.
Add further oil if necessary and stir fry the the
garlic until aromatic (no more than 30 seconds).
Add the chili peppers and the Szechuan peppercorn, stir-frying
briefly until they turn dark red.
Add the sauce to the wok and bring to the boil
over a high heat. Lower the heat and add the chicken back into the pan. Stir in
the cashew nuts and the spring onion. Cook for 30 seconds and remove from the
heat. Finally add a few drops of sesame oil.
Serve immediately with boiled rice and some
stir fried vegetables.
Enjoy a truly authentic szechuan dish with
plenty of heat, but also the subtle flavour of sesame oil and the cashew nuts!
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