Saturday, July 7, 2012

Allergy free Szechuan chicken recipe

  • 2 tsps Szechuan peppercorns or 2 tsps of ground Szechuan pepper 
  • 2 tbsps soy sauce replacer
  • 2 tbsps Chinese cooking wine or sherry
  • 500-750g chicken breast, cut into thin strips
  • 2 tbsps olive oil
  • 2 tsps cornflour
  • 1 red capsicum, seeded and thinly sliced
  • 1 carrot, sliced diagonally
  • 2 tsps white vinegar
  • 2 tsps sugar
  • 1 tbsp chilli sauce
  • 2 green onions, sliced diagonally

Szechuan peppercorn preparation
  • If using whole peppercorns, heat a small frying pan over medium heat.
  • Add the peppercorns and dry fry for 1 minute or until fragrant.
  • Remove from heat and place in a mortar and pestle or spice grinder.
  • Add a pinch of salt and grind until it forms the consistency of finely cracked black pepper.
  • Set aside until needed.
Szechuan Chicken
  • Place the soy sauce replacer, Chinese cooking wine and chicken in a non-metallic bowl.
  • Cover and refrigerate for at least 15 minutes to marinate.
  • Heat half the olive oil in a wok or large non-stick frying pan.
  • Drain the chicken from the marinade and reserve the marinade.
  • Cook the chicken in batches until browned.
  • Remove the chicken from the heat and keep warm.
  • Combine the cornflour and 2 tablespoons of water and whisk until it forms a smooth consistency.
  • Set aside until needed.
  • Heat the remaining olive oil in the wok.
  • Add the capsicum and carrot and cook for 3 minutes or until tender.
  • Return the chicken and any cooking juices to the wok along with the reserved marinade, cornflour mixture, vinegar, sugar, chilli sauce and ground peppercorns.
  • Cook for another 3 minutes then toss through the green onions.

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