Kung boa chicken
This recipe comes from Huami restaurant in Federal Street which serves a mix of contemporary and classical Chinese dishes. Masu's Nic Watt has collaborated on the menu and this classic Szechuan chicken dish is one of his favourites. It serves two as a starter or four as part of a meal.
|1 Tbsp||Szechuan peppercorn|
|1 drizzle||Cooking oil, enough to cover your frying pan by 2cm|
|2 cloves||Garlic, peeled and finely sliced|
|1 knob||Ginger, about 5cm, peeled and finely sliced|
|1||Red chilli, a hot type|
|2 Tbsp||Soy sauce|
|½ Tbsp||Rice wine vinegar|
|½ cup||Toasted cashew nuts|
|50 g||Dried vermicelli noodles, cooked in hot oil until puffed up and crispy|
|1||Long red chilli, finely sliced, choose a mild type|
- Toast the szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a mortar and pestle and grind to a fine powder.
- Add to a dish with 2 Tbsp of the cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
- Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7-8 minutes, or until golden and cooked through.
- Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
- Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then add sliced chilli and fry 1 minute.
- Then combine the ½ Tbsp cornflour with 2 Tbsp water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
- Add the cashews and the chicken, then toss well until warmed through.
- Serve the chicken on the crispy noodles with a garnish of chilli.
Note: You could serve the chicken on boiled vermicelli if you prefer.