4 - 6 Tegel chicken thigh fillets, boneless
1 Tbsp corn flour
2 tsp soy sauce
1 tbsp Chinese rice wine
1 tsp oil
1 ½ tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp Balsamic vinegar
2 tbsp water
1 tsp corn flour
4 tbsp cooking oil
6cm piece peeled fresh ginger, sliced
4 cloves garlic, sliced
6 - 8 dried red chillies, halved &
3 spring onions, chopped into 1 cm pieces
1 tsp Sichuan peppercorns
3 tbsp roasted peanuts
Mix the marinade ingredients together. Cut
chicken meat into small cubes and marinate for 30 minutes. Mix the sauce
ingredients in a small bowl, set aside.
Heat wok with 2 Tbsp of oil and stir-fry
marinated chicken until cooked. Set aside.
Clean wok, heat and add 2 tbsp of oil until
it smokes. Add ginger and garlic. Stir then add chillies.
Stir-fry until aromatic and chillies smell
spicy, add spring onions and peppercorns. Stir-fry for 2 -3 minutes. Add
chicken meat and sauce mix. Stir continuously until the chicken and vegetables
are nicely coated with sauce. Lastly, add roasted peanuts. Serve with rice.
Download all the recipes from Episode Seven here