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1 to 1 1/2 T oil
3 cloves garlic, whole
5 spring onions, cut into half inch lengths, white parts only
3/4 inch ginger
15 dried chillis
300 grams chicken meat, cubed or shrimp
2 Tbsp dark soy sauce
1 Tbsp Chinese wine or sherry
1/2 tsp sesame oil
1/2 tsp sugar
dash of pepper and salt
1/2 tsp sesame oil
3 Tbsp dark vinegar
2 Tbsp sugar
1 Tbsp Chinese wine
1 Tbsp dark soy sauce
1 T water
Combine soy sauce, wine, sesame oil, sugar, pepper and salt. Add
chicken and marinate.
For sauce, combine sesame oil, vinegar, sugar, wine, soy and water.
Heat oil in wok until it's really hot. Add the garlic, ginger and
the spring onion and fry about a minute. Add the dried chillis
and fry them with the garlic, ginger and spring onion.
Fry them together for another minute or so, then add the chicken,
which will cook pretty fast because of the high heat you're using.
Once it looks done, add in the sauce, stir everything around to
mix, and serve up.
If a thicker sauce is desired, add in a mixture of 1 tbsp cornflour
in 1 tbsp water.
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Szechuan Chicken (The Real McCoy)