SZECHWAN CHICKEN

with Spring Onion

 

 

INGREDIENTS

 

3 Chicken legs de-boned and chopped

1 bunch Spring onions cut into 2 inch lengths. Separate the white from the green pieces.

2 cloves Garlic finely chopped

1 tsp Ginger

1 tsp Sugar

2 pinches MSG (optional)

1 cap Rice wine

Salt to taste

Cooking oil

Marinade

1 tsp Szechwan pepper corns pounded

1 tsp Black vinegar

1 tsp Sugar

1 tsp Soya sauce

1 tsp Corn flour

 

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METHOD

 

Put the de-boned chicken in a bowl

 

Pound the Szechwan pepper corns

 

 

Add soya sauce to the chicken

 

 

Add black vinegar to the chicken

 

 

Add sugar to the chicken

 

 

Add corn flour to the chicken

 

 

Add the Szechwan pepper to the chicken and mix well

 

 

Put 2 tbsp of cooking oil in a wok and heat on high

 

 

Brown the chicken and then remove from the wok and set aside

 

 

Put another 2 tbsp of cooking oil in the wok

 

 

Add garlic and fry until fragrant

 

 

Add ginger

 

 

Add salt

 

 

Add the sugar

 

 

Add the lower (more white) parts of the spring onions and stir fry for a couple of minutes

 

 

Add the chicken

 

 

Add the green parts of the spring onions

 

 

Add MSG (optional)

 

 

Add the rice wine and cook until the spring onions are done

 

 

Serve on boiled rice

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

Let's Eat Malaysian

 

Dorothy's Food Blog