Monday, 19 March 2007

Modified szechuan stir fry chicken

  • 1 boneless and skinless chicken breast (cut into cubes)/ deboned thigh meat for softer meat
  • 10 dried red chilies
  • 1 tablespoon of Szechuan peppercorn
  • 5 slices of peeled ginger
  • 5 slices of garlic
  • cornflour for coating chicken (season with salt and pepper)
  • 1 egg white for coating


  • 2 tablespoons of soy sauce
  • 1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)
  • 2 tablespoons of tamarind juice
  • Salt to taste


  • 1 stalk of spring onion (julienned for garnishing)
  • 1 red chili (julienned for garnishing)


  1. cut chicken breast are coated with egg white and cornflour and fried till crispy brown.
  2. remove and set aside.
  3. heat wok with 1 tablespoon of oil, add in ginger and garlic saute till fragnant.
  4. Add in dried chili and szechuan pepper and stir fry till aromatic.
  5. Add in seasoning and chicken and give a quick mix and stir.
  6. Dish up and garnish.

(tamarind juice is optional...i like it abit sourish, for the szechuan pepper to be more fragnant, heat up a pan and just lightly heat the pepper before use for cooking)


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