Name: Chengdu chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon light soy sauce; 2 tablespoon chinese cooking wine; 1 teaspoon sesame oil; 800 gram chicken breast fillets, chopped coarsely; 1/4 cup (60ml) peanut oil; 300 gram spinach, trimmed, chopped coarsely; 2 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 4 green onions, sliced thinly; 1 tablespoon rice vinegar; 1 teaspoon white sugar; 2 tablespoon finely grated orange rind; 2 tablespoon sambal oelek; 1 teaspoon sichuan peppercorns, crushed

Chengdu chicken

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

2 tablespoon light soy sauce

2 tablespoon chinese cooking wine

1 teaspoon sesame oil

800 gram chicken breast fillets, chopped coarsely

1/4 cup (60ml) peanut oil

300 gram spinach, trimmed, chopped coarsely

2 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

4 green onions, sliced thinly

1 tablespoon rice vinegar

1 teaspoon white sugar

2 tablespoon finely grated orange rind

2 tablespoon sambal oelek

1 teaspoon sichuan peppercorns, crushed

Method

1.Combine half the sauce, half the wine and half the sesame oil in large bowl; add chicken, mix well. Cover; refrigerate 20 minutes.

2.Heat 1 tablespoon of the peanut oil in wok; stir-fry spinach until just wilted. Remove from wok; cover to keep warm.

3.Heat half the remaining peanut oil in wok; stir-fry chicken mixture, in batches, until browned. Heat remaining peanut oil in wok; stir-fry garlic, ginger and onion until onion just softens.

4.Return chicken and remaining sauce, wine and sesame oil to wok with vinegar, sugar, rind and sambal; stir-fry until chicken is cooked.

5.Serve spinach topped with chicken; sprinkle with pepper.

Sichuan cuisine, also known as Szechuan-style, is one of the most popular regional styles of Chinese cooking and is characterised by its spicy and pungent flavours. An ingredient often used is citrus peel; its inclusion offers proof that the dish is native to Chengdu, the capital of Sichuan.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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