Chicken Wok
This is my attempt at a hot Sichuan chicken wok. It may look
like there is a lot of chili, but they used at least three times
as much in Chengdu. In any case, the spices can be adjusted
to the taste.
Ingredients
For
two:
3 tbsp oil
3 red chilies
2 dried red chilies, chopped
1 tsp Sichuan pepper
250 g chicken, cut into small cubes
1 onion, chopped
2-3 garlic cloves, minced
2 cm ginger, minced
1 tbsp soy sauce
1 tbsp rice wine
1/2
tsp dark sugar
1 tbsp dark rice vinegar
green capsicum (or carrot)
cucumber
spring onion
sesame seeds
coriander leaves
Instructions
1. Chop
the vegetables and the dried red chili. Cut the chicken into
small cubes or pieces. Mince the garlic and ginger.
2.
Heat the oil in a pan and fry the fresh red chilies and Sichuan
peppers until the colour of the chilies begins to change. Lift
the chilies out of tha pan.
3.
Add the garlic, ginger and chicken. Fry for a minute or two
stirring constantly.
4.
Add the vegetables and the
rice wine, sugar and soy sauce.
5.
Fry for another minute. Add the rice vinegar. The chicken should
be ready by now and the vegetables hot but not yet softened
too much.
6.
Take the pan off the heat. Garnish with spring onions, sesame
seeds and fresh coriander.
7.
Serve with rice.
