Dinner ideas

Chengdu chicken

chengdu chicken
4
15M
35M
50M

Ingredients

Method

1.Combine half the sauce, half the wine and half the sesame oil in large bowl; add chicken, mix well. Cover; refrigerate 20 minutes.
2.Heat 1 tablespoon of the peanut oil in wok; stir-fry spinach until just wilted. Remove from wok; cover to keep warm.
3.Heat half the remaining peanut oil in wok; stir-fry chicken mixture, in batches, until browned. Heat remaining peanut oil in wok; stir-fry garlic, ginger and onion until onion just softens.
4.Return chicken and remaining sauce, wine and sesame oil to wok with vinegar, sugar, rind and sambal; stir-fry until chicken is cooked.
5.Serve spinach topped with chicken; sprinkle with pepper.

Sichuan cuisine, also known as Szechuan-style, is one of the most popular regional styles of Chinese cooking and is characterised by its spicy and pungent flavours. An ingredient often used is citrus peel; its inclusion offers proof that the dish is native to Chengdu, the capital of Sichuan.

Note

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