Prep 40 mins
Cook 6 mins
A great flavour of the hills region of China--very tasty--a firm favourite.
- 1 tablespoon peanut oil
- 1 lb chicken breast, cubed
- 4 cups Chinese vegetables
- 1 teaspoon five-spice powder
- 1⁄2 teaspoon szechwan pepper
- 1⁄2 cup chicken stock
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- 2 dried bird's eye chiles
- 1 teaspoon rice vinegar
- 1 tablespoon dry sherry
- 2 garlic cloves, crushed
- 2 teaspoons fresh ginger, grated
- 1 teaspoon cornflour, heaped
- Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
- Blanche asparagus and broccoli for 2 minutes then add to the other vegetables with the garlic and ginger.
- Toast Szechwan peppercorns in a small dry pan until fragrant, crush and add to the chicken with the five spice powder and enough oil to just coat. Marinade for half an hour,.
- In a cup place the stock, Soya sauce, sesame oil, vinegar and sherry, mixing the corn flour with enough water to mix when adding to the sauce.
- Heat wok and add half of the oil. Stir fry the vegetables and place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
- Toss the vegetables in and quickly stir.
- Serve separately with noodles of your choice.
Very tasty, not what I expected at all. I substituted the rice vinegar and dry sherry for shaoxing rice wine and (as I'm a wimp for hot food) used two regular red chillis in place of the bird's eye. The strongest taste was a very pleasant nutty combination of the szechuan pepper and sesame oil. Served it with rice (and some lemon chicken too - bit of mix-n-match) and was very pleased. Definitely one I'll keep in my recipe book.
Thoroughly enjoyed this, JoyfulCook. I'm not a big fan of five-spice powder so I skipped that but otherwise followed the recipe. I would suggest to others that they do step 3 first and then continue with step 1 while the chicken marinates.
This recipe deserves 5 stars because the dish tastes lovely and the recipe is very versatile, as it calls for vegetables of your choice. My choice was cauliflower, carrots, mushrooms and onion. I like the taste of szechuan pepper and this reminds me that I haven't posted one or two recipes calling for that spice that I've made several times. Next time I will increase the amount of vegetables to 6 cups, as then I don't think you need a side dish other than rice with it. Oh yes, nearly forgot to say that I had this with your fried rice and not with your suggested noodles. Yummy.