Szechuan Chicken with Cashew Nuts
Tonight's meal was Attempt No.3 at making Szechuan Chicken. Finally, I have achieved a result I'd be happy to repeat.
I've long been a fan of Szechuan Chicken, however it's not easy to find a decent version in Asian restaurants around about town. Quite possibly I just go to the wrong ones, but I suspect much "Chinese" food here is Anglicised well beyond the point of being authentic, even at a stretch.
Actually, I have no idea how authentic this recipe is, never having been to China let alone the Sichuan province. But I like it. There's a pleasing balance of flavours without it being overly sweet and saucy like so many restaurant "Szechuan Chicken" dishes I've tried — but in the end it's all about what you enjoy, so experiment with it, as I have done. As always, taste as you cook, because the amounts below should only be considered guides.
This is actually quite a mild dish if the chillies are left whole — as long as you refrain from putting a whole chilli in your mouth, that is! For more of a bite (which I confess, I personally enjoy) chop the chillies after soaking them. This means the chilli will not only be spread more evenly throughout the dish, but the hotness of the seeds will be released throughout, too. But go easy — you may wish to reduce the number of chillies if you take this path.
Szechuan Chicken with Cashew Nuts
A delicious blend of colour, texture and flavour.
Serves 4
Ingredients
- 1 tablespoon cornflour
- 1 egg white, beaten lightly
- 450 g chicken thigh fillet, cut into 2cm pieces
- 2 tablespoons peanut oil
- 1 large handful raw, unsalted cashew nuts
- 2 spring onions, sliced into 4cm pieces
- 4 whole dried chillies, soaked in water for 10 minutes (and chopped, if a hotter result is desired)
- ½ green capsicum, cored, seeded and cut into 2cm pieces (optional — I wanted more green, and it complemented the dish nicely, but isn't essential. Again, whatever works for you.)
- 2.5 cm ginger, peeled and chopped
- 1 clove garlic, finely sliced (optional)
- 2 tablespoons sweet bean paste or hoisin sauce
- 2 teaspoons chilli bean paste
- 2 tablespoons shaoxing wine
- a small drizzle of sesame oil
- steamed rice, to serve
Directions
- Coat chicken pieces in flour, shaking off excess, then mix together with the egg white until evenly coated. Refrigerate for 30 minutes. If you haven't already done so, use this time to prepare the other ingredients.
- Heat a wok to medium, add the peanut oil, and stir-fry the cashew nuts until golden all over. Careful not to get the wok and oil too hot or your nuts will burn. When they're ready, remove from the wok with a slotted spoon into a bowl lined with kitchen paper to absorb any excess oil.
- Reheat the oil in the wok to very high. Add half the chilled chicken and stir-fry until golden. Repeat with the remaining chicken, then remove with a slotted spoon into a bowl lined with kitchen paper to absorb any excess oil.
- Add the capsicum, chilli, spring onion, ginger and garlic (if using) and stir-fry for about a minute.
- Return the chicken to the wok with the sauces, and stir-fry until re-heated.
- Serve with steamed rice.
Posted by Vicki on Thursday, June 10, 2010 at 09:02 PM in Recipes and Asian and Chicken and Stir-fry.
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Comments
Thanks Mac, it did smell lovely too. A most satisfying meal. :-) It’s a shame you couldn’t share it with us - you’re absolutely right, we need to catch up in person again soon!
Posted by Vicki on 10/06/10 at 09:52 PM
Oo, that looks delish!
If you’re ever happen to be in Melbourne, check out Dainty Sichuan. Food is fantastic and it’s hot hot hot!
Posted by Ruth Ellison on 10/06/10 at 11:21 PM
mmmmmmmmmmmm .... looks delicious (nearly can smell it also)
We need to see us in person again soon!
Michael :-)
Posted by Michael on 10/06/10 at 09:42 PM