Sichuan recipe.
Ingredients:
- 250g chicken breasts
- 1-3 pickled chillies
- 2 spring onions or shallots
- 90g courgettes
- 2 t red wine vinegar
- 1 clove of garlic, crushed
- 1 t ginger, grated
- 3 T chicken stock
- 1 T soya sauce
- 2 t rice wine or dry cherry
- 1 t sugar
- 1 t cornflour
- 1 pinch of salt
- 1 pinch of Sichuan pepper
- 2 T olive oil (for frying)
Method:
Skin and slice the chicken very thinly, then stalk the slices and cut them into fine shreds.
Shred the pickled chillies and spring onions.
Peel the courgette, slice thinly then cut into matchstick pieces and set aside.
Heat the oil and stir fry the chicken until it turns white and then remove and set aside.
Add the chilli, spring onions and courgette sticks and stir fry over moderate heat for about 2 minutes.
Add the garlic and ginger and stir fry briefly, then return the chicken and add the vinegar.
Stir fry together for a minute over moderate heat, then add the soya sauce, rice wine, sugar, chicken stock, cornflour, salt and Sichuan pepper.
Simmer until thickened and serve hot with rice or noodles.
