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.
Boneless Chicken Breast cut into 1 inch pieces 300 grams
Dry Sherry 2 tablespoons
Spring onions with greens sliced thinly 1
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 chopped 2-3 cloves
Spinach finely chopped 2 medium bunches
Sichuan peppers 8-10
White vinegar 1 tablespoon
Red chilli flakes 1 teaspoon
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.
Mix soy sauce, oyster sauce, white pepper powder, sugar and salt in chicken stock. Add remaining cornflour to the marinated chicken and mix well.
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.
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.
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.
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.
Serve hot, garnished with the reserved spring onion greens.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.