Not actually hot but sophisticated Sichuan chicken
A typical Chinese dish that uses the Sichuan peppercorn – unlike traditional peppers the Sichuan peppercorn is not hot/spicey but aromatic and lemony in its flavour. Often paired with star anise and ginger, as in this recipe, it makes for a great, full of flavour, and moorish, Chinese dinner. Chuan cuisine, is a style of Chinese cuisine originating from Sichuan Province in southwestern China, that typically makes use of the Sichuan peppercorns. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking. This a very typical stir fry dish, that if you have done your prep, and measured and cut everything it takes minutes to cook. Coupled with some egg-fried rice you have a cheap make at home take-away dinner. The chicken is really tender as it’s cooked quickly at a high heat and the accompanying veg mean you don’t have to worry about cooking some veg on the side. For the dish to work the chicken does need to be cut into smallish slithers so prob best waiting for little ones pincer grip and chewing ability to develop – but once it has, this is a perfect dish.
Makes enough for 2 grown-up and little one
Ingredients
For the chicken
2 chicken breast cut into small (2cm) thin pieces
1 egg white beaten
1 tbsp corn flour
½ tbsp Sichuan peppercorns
For the veg
1 red pepper cut into strips
5 baby sweet corn cut in half lengthways
Bunch spring onions cut in half lengthways
Handful bean sprouts
1 mild green chilli – deseeded and cut into strips
1 tbsp smooth peanut butter
Other ingredients
Pinch to a ¼ tsp chilli flakes – optional - (this will make it a bit spicey - you could just add to grown-ups at the end)
2 star anise
1 crushed garlic
1 tsp grated ginger
1 ½ tbsp low salt soy sauce
1 tbsp water
1 tsp honey (or agave nectar if under 1 years old)
Sunflower oil or vegetable oil for cooking
Method
1. Heat wok over medium heat and dry roast peppercorns for around 15-30 seconds. Remove and crush/bash with a mortar and pestle.
2. Heat 1 tbsp olive oil in wok over a medium-high heat and stir fry veg for around 3-5 mins. Add peanut butter and stir through. Remove from wok.
3. In a small bowl mix the soy sauce, water and honey (or agave nectar).
4. Mix egg white, crushed peppercorns and corn flour. Place the chopped up chicken in bowl with egg mix and coat all of the chicken.
5. Heat 1 ½ tbsp oil in the wok over a medium high heat and then pop ½ the chicken in – stir fry, moving the chicken continuously for around 5 mins, until the chicken is cooked through – check it’s not pink inside by cutting open a larger piece. To note – due to the egg coating the chicken will stick to the wok and a crispy brown layer will form at the bottom of the wok, as you work the chicken around use your wooden spoon to regularly work this off the bottom of the wok, it’s basically flavoursome fried egg white. Once the chicken is cooked remove it from the wok, top up the oil if needed and repeat with the other half from the chicken.
6. Once the second batch of chicken is cooked add back in the first batch, then add the star anise and chilli flakes – cook for 30 seconds. Then add the ginger and garlic – cook for 30 seconds.
7. Add the soy sauce mix – cook for 30 seconds
8. Add the veg, stir through – cook for 30 seconds
Tips
The chicken is really tender as it’s cooked quickly at a high heat and the accompanying veg mean you don’t have to worry about cooking some veg on the side. For the dish to work the chicken does need to be cut into smallish slithers so prob best waiting for little ones pincer grip and chewing ability to develop – but once it has, this is a perfect dish.
Facts
Chuan cuisine, is a style of Chinese cuisine originating from Sichuan Province in southwestern China, that typically makes use of the Sichuan peppercorns. UNESCO declared Chengdu, the capital of Sichuan Province, to be a city of gastronomy in 2011 to recognise the sophistication of its cooking.