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Sichuan Velveted Chicken with Peanuts
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 from Kwoklyn Wan
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
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.
Reviews
3 out of 5 stars
2 Ratings
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