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SZECHWAN CHICKEN with Spring Onion
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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
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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