Sichuan Velveted Chicken with Peanuts
15-minute meals don't get any more delicious than this winner from Chinese Made Easy. The juicy cubes of chicken are coated in a velvety sauce which helps to tenderise the meat. With flavours of soy, Sichuan peppercorns, chilli and peanut, this speedy dish really delivers on flavour and texture.
From the book
Chinese Made Easy
70 easy-to-follow Chinese recipes from chef Kwoklyn Wan
From braised and steamed dishes to noodles, rice and stir fries
Master authentic Chinese cookery with ease
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Introduction
Tender chicken cubes, coated in a velvety egg white mixture, stir-fried with Sichuan peppercorns, red chilli and black vinegar, then crowned with roasted peanuts. A symphony of spicy, nutty goodness.
Ingredients
| 350g (12oz) | chicken breasts, cut into 1cm (½ in) cubes |
| 120ml (½ cup) | vegetable oil |
| 1 tsp | Sichuan peppercorns |
| 3 | spring onions (scallions), finely chopped (whites and greens separated) |
| 2 | red chillies, finely chopped |
| 160g (¼ cup) | roasted peanuts |
| For the velveting: | |
|---|---|
| ½ tsp | salt |
| Pinch of | white pepper |
| 1 tbsp | Chinese rice wine (Shaoxing wine) |
| 1 tsp | dark soy sauce |
| 1 | egg white |
| 2 tsp | cornflour (cornstarch) |
| 1 tbsp | vegetable oil |
| For the sauce: | |
| 1½ tsp | cornflour (cornstarch) |
| 1½ tbsp | light soy sauce |
| ½ tbsp | sugar |
| 1½ tbsp | Chinese black vinegar |
Method
Place the chicken in a bowl along with all the velveting ingredients, except the oil. Massage the ingredients into the chicken. Once combined, add the oil and massage into the chicken.
Place a wok over a medium heat, add the 120ml (½ cup) of vegetable oil and, once hot, add the chicken and gently fry until lightly browned. Drain the chicken and set to one side.
Combine all the sauce ingredients in a bowl, mixing well.
Return the wok to a medium heat along with a little of the leftover oil from frying, add the Sichuan peppercorns and toast until fragrant. Then add the spring onion whites and the red chillies and fry for a few seconds. Now add the cooked chicken and the sauce, stir well and gently bring to the boil. Once the sauce has reached a gentle boil, remove from the heat, add the peanuts and stir through.
Transfer to a serving plate and top with the spring onion greens.
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