Szechuan Sesame Chicken
Easy dish and delicious. szechuan pepper, also known as anise pepper, is actually the dried red berries of a type of ash tree - hot and peppery. should always be roasted before use. if not already done, place the 'peppercorns' on a baking tray and roast in preheated oven at 180 deg c for 15 minutes.
Steps
Beat the egg white with the cornflour , pour into a shallow dish and add the chicken strips.
Turn to coat , cover with clingfilm and leave in the refrigerator for 20 minutes.
Heat a wok , add the peanut oil and when hot , add the chicken pieces and stirfry for 2 minutes or until the chicken turns white.
Remove chicken with slotted spoon and drain on absorbent paper.
Pour off the oil and reserve 1 tablespoon of oil.
Wipe wok clean.
Reheat wok , add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds , or until golden.
Stir in the dark soy sauce , cider vinegar , chili sauce , sesame oil , sugar , chinese rice wine , szechuan peppercorns and the spring onions.
Bring to boil.
Return chicken to wok and stir-fry for 2 minutes , making sure the chicken is coated evenly with the sauce and sesame seeds.
Serve immediately , with rice.
Ingredients
egg white, cornflour, chicken breast fillets, peanut oil, sesame seeds, dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, rice wine, szechuan peppercorns, spring onions