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Sichuan Chicken

It is a dish with a long history, which was created in the Qing Dynasty (1616-1911). Governor Din Baozhen every time he received guests, he asked his cook to make fried chicken squares with peanuts and pepper to entertain them. The dish won praise from the guests. It became one of the most famous specialties of Sichuan cuisine.

Ingredients

2 teaspoons sichuan pepper
1 chicken breast
Salt to taste
2 tablespoonful of soy sauce
2 teaspoons Chinese wine
Olive oil to taste
1/2 carrot
1/2 red pepper
2 onion branches
Peanut oil to taste
2 teaspoons of sugar
2 teaspoons vinegar
Spicy to taste
Rice

Sauce

2 teaspoons of corn starch
2 tablespoonful of water

Preparation Method

Marinade:

Cut 1 chicken breast into large pieces and place in a bowl.
Season with salt and add 2 tablespoons of soy sauce and 2 teaspoons of Chinese wine. Leave to marinate, ideally 30 minutes

Sauce:

In a bowl add 2 teaspoons of cornstarch and 2 tablespoons of water.
30 minutes later, drain the marinade from the chicken with a strainer, and set aside.

To prepare:

Start by toasting 2 teaspoons of dry sichuan pepper.
Then put it in a mortar and grind it until it’s about the size of ground black pepper.
Sear the chicken in a very hot wok or frying pan with a drizzle of olive oil. Then leave to rest.
Meanwhile, cut 1/2 carrot diagonally and 1/2 red pepper into triangles.
Chop onion and, in a frying pan with peanut oil to taste, add the vegetables and sauté 2 or 3 minutes at the most. Season with salt to taste.
Add to the frying pan the chicken, the pepper, the marinade drained from the meat, 2 teaspoons of sugar, 2 teaspoons of vinegar, the cornstarch and water sauce, a few drops of Chinese pepper and the chopped onion.
Finally, accompany the chicken and the sautéed vegetables with rice and season with more onion on top.