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

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chengfu Chicken Recipe - How to make Chengfu Chicken

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Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • 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

Method

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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