Sichuan Chicken Recipe

Ingredients : Serves 4

1/4 teaspoon

750 g

2 tablespoons

1 tablespoon

1 teaspoon

2 tablespoons

1 tablespoon

250 g

600 g

Five-spice powder

Chicken thigh fillets, halved

Peanut oil

Julienned fresh ginger

Sichuan peppercorns, crushed

Chili bean paste

Light soy sauce

Chinese rice wine or dry sherry

Jasmine rice

Baby bok choy, leaves separated

Method :

Sprinkle the five-spice powder over the chicken. Heat a wok until very hot, add half the oil and swirl to coat. Add the chicken and cook for 2 minutes each side, or until browned. Remove from the wok.
Reduce the heat to medium and cook the ginger for 30 seconds. Add the peppercorns and chili bean paste. Return the chicken to the wok, add the soy sauce, wine and 125 ml water, then simmer for 15-20 minutes, or until cooked.
Meanwhile, bring a saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
Heat the remaining oil in a saucepan. Add the bok choy and toss gently for 1 minute, or until the leaves wilt and the stems are tender.
Serve with the chicken and rice.