Recipe by JoyfulCook
A great flavour of the hills region of China--very tasty--a firm favourite.
Top Review by cydon
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.
- 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
Directions See How It's Made
- 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.