This week’s recipe comes from the
Yangtze River, kindly provided by
the chefs from Victoria Cruises.
Ingredients
• 500g chicken thigh fillets, diced into
small cubes
• 1/2 teaspoon Sichuan Peppercorn (find
this at your local Chinese store)
• Dried red chilli, bruised (as much as
you can handle)
• Fresh green chilli, chopped (as much as
you can handle)
• 2 – 3 shallots, or half of a small onion
• Small knob of ginger
• 3 cloves of garlic
• 2 teaspoons of salt
• 1 Tablespoon of Shaoxing rice wine/
cooking wine
• 1 tablespoon of light soy sauce
• Vegetable oil
• 1 teaspoon of sugar to taste
Preparation
Cut the chicken into small pieces. Sprinkle
the light soy sauce and salt on the chicken.
Then mix the chicken breast in the cooking
wine and let it stand for about 30 minutes.
When the oil in the wok is hot, add in the
shallots, ginger and garlic and stir-fry
briefly. Then add in the marinated chicken
in the wok and stir-fry over high heat. Add
in the dried red chilli, green chilli and
Sichuan peppercorn. Stir-fry until fragrant.
Add salt and white granulated sugar to
taste. Serve with freshly cooked
steamed rice.
