Chengfu Chicken Recipe - Sichuan peppers add a unique flavour to this delicious chicken dish

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Boneless chicken breasts, Dry sherry

Cuisine : Chinese

Course : Main Course_Chicken

Chengfu Chicken

Chengfu Chicken Recipe - How to make Chengfu Chicken


Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy


  • Boneless chicken breasts cut into 1 inch pieces300 grams

  • Dry sherry 2 tablespoons

  • Spring onions with greens sliced thinly1

  • Cornflour/ corn starch 4 tablespoons

  • Soy sauce 1 tablespoon

  • Oyster sauce 2 tablespoons

  • White pepper powder 1/4 teaspoon

  • Sugar 1 teaspoon

  • Salt to taste

  • Chicken stock 2 cups

  • Oil 2 tbsps + to deep fry

  • Garlic finely chopped2-3 cloves

  • Spinach finely chopped2 medium bunches

  • Sichuan peppers 8-10

  • White vinegar 1 tablespoon

  • Red chilli flakes 1 teaspoon


Step 1

Marinate the chicken pieces in dry sherry for half an hour. Reserve some spring onion greens for garnish. Mix two tablespoons cornflour in half a cup of water.

Step 2

Mix soy sauce, oyster sauce, white pepper powder, sugar and salt in chicken stock. Add remaining cornflour to the marinated chicken and mix well.

Step 3

Heat sufficient oil in a wok and deep fry chicken pieces for two minutes or until light brown in colour. Drain on absorbent paper. Heat one tablespoon oil in a wok or a pan, add garlic and stir fry for half a minute.

Step 4

Add spring onion and continue to stir fry for a minute more. Add shredded spinach and cook for two minutes on high heat, stirring and tossing continuously. Remove and arrange the cooked spinach on a serving platter and keep warm.

Step 5

Heat remaining oil in a wok, add Sichuan peppers and immediately stir in the sauce and spice mix. Add fried chicken pieces and cook for two to three minutes.

Step 6

Stir in the cornflour mixture, white vinegar and cook for a minute or until the sauce thickens and coats the chicken pieces. Place the chicken on the platter with the cooked spinach and sprinkle red chilli flakes.

Step 7

Serve hot, garnished with the reserved spring onion greens.

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