Thursday, March 31, 2011

Stir Fried Szechuan Chicken

1 lb chicken drumstick/thigh - deboned and cut into bite-sized pcs
6 dried chilli
3 tbsp szechuan peppercorns
3 garlic cloves - minced
4 shallots - sliced
1 tsp minced ginger
1 tbsp cornstarch
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp cooking oil
1 tsp oyster sauce
1 tsp soy sauce
1 tsp huatiao wine
salt and pepper to taste
2 tsp cornstarch

  1. Marinate the chicken meat for 1 hour or more.
  2. Add oil and szechuan peppercorns to the wok.  Fry the peppercorns under medium low heat until it is aromatic.  Use a slot spoon to remove the peppercorns, leaving the oil in the wok.
  3. Add dried chilli, shallots, ginger and garlic and saute until aromatic.  Add chicken to the wok and stir fry under high heat for a few minutes.
  4. Drizzle dark soy sauce, oyster sauce and sesame oil and toss to mix well.
  5. Serve hot with rice.