Szechuan Chicken

Name: Szechuan Chicken
Ingredients: 12 ounces chicken thigh boned,skinned; 1 teaspoon salt; egg white lightly beaten; 2 teaspoons cornflour paste; 1 green pepper cored, seeded; 4 tablespoons vegetable oil; 4 red chillies; 10 min; 1 spring onion cut into short sections; 3 pieces fresh root ginger peeled; 1 tablespoon sweet bean paste or hoi-sin sauce; 1 teaspoon chili bean paste; 1 tablespoon dry sherry; 4 ounces roasted cashew nuts; 3 drops sesame oil

15 ingredients

4 steps

Ingredients

12 ounces chicken thigh boned,skinned
1 teaspoon salt
egg white lightly beaten
2 teaspoons cornflour paste
1 green pepper cored, seeded
4 tablespoons vegetable oil
4 red chillies
10 min
1 spring onion cut into short sections
3 pieces fresh root ginger peeled
1 tablespoon sweet bean paste or hoi-sin sauce
1 teaspoon chili bean paste
1 tablespoon dry sherry
4 ounces roasted cashew nuts
3 drops sesame oil

Directions

1

Cut the chicken meat into small cubes, each about the size of a sugar lump.
2

Mix together the chicken, salt, egg white and cornflour paste in a bowl.
3

Cut the green pepper into cubes about the same size as the chicken.
4

Heat oil in a preheated wok. Stir fry the chicken cubes for about 1 minute, or until the color changes. Remove from the wok with a slotted spoon and keep warm. Add the green pepper, chillies, spring onion and ginger and stir fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chili bean paste and sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.