Szechuan Chicken

Photo: flickr user avlxyz

Ingredients

12 ounces Chicken thigh, boned,skinned

teaspoon Salt

Egg white, lightly beaten

2 teaspoons Cornflour paste

1 Green pepper, cored, seeded

4 tablespoons Vegetable oil

4 whls dried red chillies, soaked in water for 10 min

1 Spring onion cut into short sections

Few small pieces of fresh root ginger, peeled

1 tablespoon Sweet bean paste or hoi-sin sauce

1 teaspoon Chili bean paste

1 tablespoon Dry sherry

4 ounces Roasted cashew nuts

Few drops sesame oil

Preparation

Cut the chicken meat into small cubes, each about the size of a sugar lump.

Mix together the chicken, salt, egg white and cornflour paste in a bowl.

Cut the green pepper into cubes about the same size as the chicken.

Heat oil in a preheated wok. Stir fry the chicken cubes for about 1 minute, or until the color changes. Remove from the wok with a slotted spoon and keep warm. Add the green pepper, chillies, spring onion and ginger and stir fry for about 1 minute. Then add the chicken, sweet bean paste or hoi-sin sauce, chili bean paste and sherry. Blend well and cook for 1 minute more. Finally add the cashew nuts and sesame oil. Serve hot.