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Szechuan Chicken

Recipe #: 34  |  Submitted By: mystic  |  Last Modified: 17 Dec 2007

Description: A wok is the ideal cooking pot for this stir-fried chicken dish. The flavours emerge wonderfully and the chicken is fresh and crisp.

Servings: 4 servings

Szechuan Chicken
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Ingredients for Szechuan Chicken

 350g/12oz chicken thigh, boned and skinned

 1.5ml/¼ tsp salt

 ½ egg white, lightly beaten

 10ml/2 tsp cornflour paste

 1 green pepper, cored and seeded

 3-4 whole dried red chillies, soaked in water for 10 minutes

 1 spring onion, cut into short sections

 few small pieces of fresh root ginger, peeled

 15ml/1 tbsp sweet bean paste or hoisin sauce

 5ml/1 tsp chilli bean paste

 15ml/1 tbsp Chinese rice wine or dry sherry

 115g/4oz roasted cashew nuts few drops sesame oil

Directions for Szechuan Chicken

1. Cut the chicken meat into small cubes, each about the size of a sugar lump. Mix together the chicken, salt, egg white and cornflour paste in a bowl.

2. Cut the green pepper into cubes about the same size as the chicken.

3. Heat the oil in a preheated wok. Stir-fry the chicken cubes for about 1 minute, or until the colour changes. Remove from the wok with a slotted spoon and keep warm.

4. Add the green pepper, chillies, spring onion and ginger and stir-fry for about 1 minute. Then add the chicken, sweet bean paste or hoisin sauce, chilli bean paste and rice wine or sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.

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