Szechwan diced chicken (Chinese cooking for Australians)

 

For 4 servings

• 375 gr chicken, boneless and cut into ½" (1.25 cm) dice
• 20 ml poultry marinade (click here for recipe)
• 10 ml cornflour
• 1 green pepper, cut in fine dice
• 1 fresh red chilli, cut in fine dice
• 6 dried black mushrooms, soaked
• 90 gr canned bamboo shoots, drained and diced
• 3 shallots or 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 4 slices fresh ginger, minced
• 60 ml vegetable oil

Sauce

• 60 ml water
• 2 ml chicken stock powder
• 15 ml dark soy sauce
• 10 ml Worcester sauce
• 30 ml Hoisin sauce
• 5 ml chilli oil or chilli sauce
• 10 ml dry sherry
• 15 ml sugar
• 5 ml sesame oil
• 5 ml cornflour
• Pinch of white pepper

Preparation

1. Season chicken with marinade and cornflour and leave for 20 minutes.
2. Squeeze the water from the mushrooms, remove stems, and cut into small dice.
3. Mix sauce ingredients in a bowl.

Cooking

1. Heat oil in a wok and stir-fry chicken with garlic until half cooked, about 2 minutes ; lift out and keep warm.
2. Add vegetables  and stir-fry 2-3 minutes, then return chicken and pour in the sauce ; bring to the boil.
3. Simmer, stirring constantly, until sauce thickens.
4. Spoon onto a serving plate and sprinkle with sesame oil and white pepper ; garnish with shredded red or green chilli.

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