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Chengfu Chicken

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Sichuan peppers add a unique flavour to this delicious chicken dish

This recipe is from the book Best of Chinese Cooking.

Preparation Time :31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Chengfu Chicken

Main Ingredients

Boneless chicken breasts, Dry sherry

Cuisine

Chinese

Course

Main Course-Chicken

Level Of Cooking

Easy

Ingredients

  • Boneless chicken breasts cut into 1 inch pieces
    300 grams
  • Dry sherry
    2 tablespoons
  • Spring onions with greens sliced thinly
    1
  • Cornflour/ corn starch
    4 tablespoons
  • Soy sauce
    1 tablespoon
  • Oyster sauce
    2 tablespoons
  • White pepper powder
    1/4 teaspoon
  • Sugar
    1 teaspoon
  • Salt
    to taste
  • Chicken stock
    2 cups
  • Oil
    2 tbsps + to deep fry
  • Garlic finely chopped
    2-3 cloves
  • Spinach finely chopped
    2 medium bunches
  • Sichuan peppers
    8-10
  • White vinegar
    1 tablespoon
  • Red chilli flakes
    1 teaspoon

Method

Step 1


Marinate the chicken pieces in dry sherry for half an hour. Reserve some spring onion greens for garnish. Mix two tablespoons cornflour in half a cup of water.

Step 2


Mix soy sauce, oyster sauce, white pepper powder, sugar and salt in chicken stock. Add remaining cornflour to the marinated chicken and mix well.

Step 3


Heat sufficient oil in a wok and deep fry chicken pieces for two minutes or until light brown in colour. Drain on absorbent paper. Heat one tablespoon oil in a wok or a pan, add garlic and stir fry for half a minute.

Step 4


Add spring onion and continue to stir fry for a minute more. Add shredded spinach and cook for two minutes on high heat, stirring and tossing continuously. Remove and arrange the cooked spinach on a serving platter and keep warm.

Step 5


Heat remaining oil in a wok, add Sichuan peppers and immediately stir in the sauce and spice mix. Add fried chicken pieces and cook for two to three minutes.

Step 6


Stir in the cornflour mixture, white vinegar and cook for a minute or until the sauce thickens and coats the chicken pieces. Place the chicken on the platter with the cooked spinach and sprinkle red chilli flakes.

Step 7


Serve hot, garnished with the reserved spring onion greens.

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