Comfort food for me in colder months are usually spicy food or warm soup. Unfortunately, my husband is not a big fan of both so some modification has to be done from time to time and that's when this pepper chicken is created. A myriad of spiciness of Sichuan pepper, sweetness of bell pepper and a kick of black pepper brings a strange harmony in their union and stir fry at high heat creates a smoky flavour to this simple and delicious dish. Best of all, it's one of the easy week night dinner meal that can be ready in less than 30 minutes. So here it is.
Assorted Pepper Chicken
(serves 2)
Ingredient:
200g boneless chicken breast (or chicken thigh if you prefer)
½ tsp corn starch
1 tbsp Chinese rice wine (Shao Xing)
1 tsp oyster sauce
half red bell pepper
half yellow bell pepper
a teaspoon whole Sichuan pepper
1 tsp minced fresh ginger
1 cloves of garlic, minced
1 spring onion, sliced
2 tbsp cooking oil
2 tsp sugar
1 tbsp soy sauce
freshly grind black pepper
salt to taste
Methods:
1. Cut the chicken into 2 inch pieces. Add oyster sauce, rice wine & cornstarch to the chicken, mix well to coat and let marinate for 15 minutes.2. In the mean time, mince the garlic and ginger. Cut the spring onion into long thin sliced (leave some green parts for garnish later) and slice the peppers to strips.
3. Heat the cooking pan or wok on high heat and add oil.
4. When it’s smoking, add garlic and ginger into the pot. Stir quickly to avoid burning. Then add Sichuan pepper and keep stirring.
5. Add chicken pieces and keep stirring until chicken is about 70% cooked (by 'guestimation')
6. Add bell peppers to keep stirring until the pepper gets soft. Add spring onion and cook for another minute.
7. Add sugar, soy sauce and salt to taste. Turn off the heat and sprinkle green onion to serve with steam white rice.
I like the chicken and the bell peppers a bit charred, so I leave the heat high during the entire cooking process. If you don't want the charred bits, you can always adjust the heat accordingly. Enjoy.
Comments
Post a Comment