SICHUAN KUNG PAO CHICKEN

This was one of my son Dales’ favourite meal when  he lived at home at Castle Garden .

 First let’s prepare the marinade .

In a small bowl , mix together1 tbs of rice wine , 1 tsp of sesame oil 1 ,1/2 tbs of soy sauce3 tbs of water 1/2 tsp of cornflour .

Now slice 400gm of chicken fillet in half ( lengthwise )and then cut into cubes .

Now mix the chicken and soy sauce mixture together and mix to coat .

Set aside for 30 minutes .

Heat 2 tbs of peanut oil in a large pan over a medium heat .

Add 60 gm of unsalted peanuts , cook for 2 minutes , stirring constantly , remove from pan and set aside .

Add 1 tbs of minced garlic to the pan along 1 dsp of minced ginger and the chicken ..stir frequently and cook for about 4 minutes .

Add. 1 tbs of rice wine vinegar, 1 tsp of soft brown sugar and a pinch of cracked pepper .

Now add 4 dried red chillies , sliced in half ( I left the seeds in , ) and 2 spring onions ( green part only ) sliced into thin strips .

Stir  fry for 2 minutes until the chicken is cooked through 

Serve hot with a side serve of brown rice or mixed grain .