Sichuan chicken
This dish has layers of flavour which intensify when left to marinate overnight. SERVES 4 PREP 10 MINS, PLUS MARINATING COOK 25 MINS
FOR THE MARINADE:
✱ 2tbsp sesame oil
✱ 1tbsp mirin rice wine
✱ 4tbsp soy sauce
✱ 3tbsp cornflour
✱ 2 spring onions, roughly chopped FOR THE CHICKEN:
✱ 4 chicken breast fillets, diced
✱ 100g cashew nuts
✱ 2tbsp vegetable oil
✱ 1tbsp Sichuan peppercorns, finely crushed
✱ 8 dried red chillies, finely chopped, or 1-2tsp chilli flakes
✱ 1tbsp finely chopped garlic
✱ 1tbsp finely chopped fresh ginger
✱ 4 fresh chillies
✱ 1 red pepper, seeded and diced
✱ 100g mushrooms, sliced
✱ 150g asparagus, roughly sliced, with a few spears kept whole, to garnish
✱ 2 spring onions, roughly chopped TO GARNISH:
✱ 30g sesame seeds, toasted
✱ 2 spring onions, roughly chopped
✱ Handful of roughly chopped coriander
1 For the marinade, mix together the sesame oil, mirin, soy sauce and cornflour. Add the spring onions, and season with salt and pepper. Add the chicken, place in the fridge and leave to marinate for at least 1 hr.
2 In a small pan, toast the cashew nuts for 2 mins until golden. When the chicken has finished marinating, heat the vegetable oil in a wok over a medium heat. When hot, add half the chicken to the wok, cook for 8 mins until cooked through and turning golden and crispy, then remove to a plate lined with kitchen paper. Cook the second batch of chicken, transferring to the plate when ready.
3 Add the crushed Sichuan peppercorns and dried chillies to the wok, cook for 1 min to release the flavours, then add the garlic, ginger, fresh chillies, pepper, mushrooms, asparagus slices and spring onions. Cook for 2 mins, stirring regularly.
4 Add the chicken, along with the cashew nuts and remainder of the marinade, stir together and then bring to a rolling boil for 3 mins. Place on serving dishes and garnish with the whole asparagus spears, toasted sesame seeds, spring onions and coriander. Per serving: 388 cals, 19g fat
(2g saturated), 16g carbohydrates