This recipe is really simple to
make, just do the preparation beforehand and you can assemble the dish in just
a few minutes. The flavour of the sauce is really good. If you can’t get
Sichuan pepper corns, just used good, freshly ground black pepper
2 chicken breasts,
sliced in to 6 cm x 2 cm pieces - 1 t corn flour– 1 t crushed Szechuan pepper – 2
T soy sauce – 1.5 T honey – 1 T rice wine vinegar (or dry sherry) – 1/2 cup
chicken stock – 1 t corn flour – 2 T peanut or coconut oil – 2 cloves of garlic
finely chopped – 5 c m fresh ginger, grated - 350 g green asparagus, - 4 spring
onions, finely sliced – sesame oil - toasted sesame seeds
Slice the chicken and put it into a
bowl with the corn flour and Szechuan pepper, stir to coat the chicken. Leave
to marinade for half an hour (this tenderises it and give it a silken texture).
Mix the soy sauce, honey, rice wine and
chicken stock. Stir in 1 t corn flour. Heat a wok till hot and add the peanut oil. Stir
fry the garlic and ginger quickly then add the chicken and stir fry rapidly for
four or five minutes or until tender and just cooked. Remove from the pan. Add
the asparagus and the spring onions and continue cooking for a couple of
moments until the asparagus is bright green and still crisp – add a little more
oil if necessary. Put in the soy honey mix and cook for a few minutes until
thickening. Then add back the chicken to warm and then serve on rice or noodles
topped the sesame oil and seeds and a few more spring onions
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