Twice Cooked Fiery Chicken

Main Ingredients	Chicken, Black peppercorn
Cuisine	Chinese
Course	Main Course Chicken
Prep Time	11-15 minutes
Cook time	3.30-4 hour
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Twice Cooked Fiery Chicken

• 1 kilogram Chicken
• 8-10 Black peppercorn
• 2 inch piece Ginger
• 1 inch stick Cinnamon
• 2 Star anise
• 1 tablespoon Fennel seeds (saunf)
• 2 inch piece Orange peel roughly chopped
• 1 stalk Celery roughly chopped
• 1/4 cup Dark soy sauce
• 2 tablespoons Sugar
• 2 tablespoons Rice wine (optional)
• to taste Salt
• 1 tablespoon Cornflour/ corn starch
• 4 tablespoons Oil
• 1 Spring onion chopped
• 4 Green chillies sliced
• 1/4 teaspoon MSG
• 1 teaspoon Sesame oil (til oil)

Method

1. Clean, wash and pat dry chicken. Lightly crush peppercorns, ginger, cinnamon, star anise, fennel seeds and tie them along with orange peel and celery into a bundle in a muslin cloth.
2. Take a deep pan, place the chicken and pour three litres of water. Add soy sauce, sugar, rice wine, one teaspoon salt and spice bundle. Stir the mixture and bring to a boil.
3. Reduce heat and simmer for five to six minutes or until the chicken is almost cooked. Remove from heat and let the chicken marinate in this cooking liquour for at least three to four hours.
4. Remove the chicken and cut into ten to twelve pieces. Reserve one cup of cooking liquour in which chicken has been cooked and mix cornflour in it. Heat oil in a wok or a pan, add chicken pieces and stir-fry for two to three minutes.
5. Add spring onion, green chillies and continue to stir-fry for another minute. Stir in cornflour mixture, reserved cooking liquour, MSG and cook on high heat for a minute, stirring continuously.
6. Adjust seasoning, drizzle sesame oil and serve hot.

Nutrition Info

Calories	1857
Carbohydrates	40.1
Protein	261.6
Fat	72.2