As the chicken is braised in the wok, so the spicy ginger sauce releases its flavour into the meat to create a succulent dish. Enjoy it hot or cold.
Any sauce that is left over can be stored, covered, in the refrigerator to be re-used again and again.
ingredients
serves 6 - 8
1 chicken, about 1.5 kg (3 - 3 1/2 lb)
15 ml (1 tbsp) ground Szechuan peppercorns
30 ml (2 tbsp) minced fresh root ginger
45 ml (3 tbsp) light soy sauce
30 ml (2 tbsp) dark soy sauce
45 ml (3 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) light brown sugar
vegetable oil, for deep frying
about 600 ml (1 pint) 2 1/2 cups stock or water
10 ml (2 tsp) salt
25 g (1 oz) crystal sugar
lettuce leaves, to serve
method
1. Rub the chicken both inside and out with the ground pepper and fresh ginger. Marinate the chicken with the soy sauces, rice wine or sherry and sugar for at least 3 hours, turning it several times.
2. Heat the oil in a preheated wok, remove the chicken from the marinade and deep-fry for 5 - 6 minutes, or until brown all over. Remove and drain.
3. Pour off the excess oil, add the marinade with the stock or water, salt and rock sugar and bring to the boil. Cover and braise the chicken in the sauce for 35 - 40 minutes, turning once or twice.
4. Remove the chicken from the wok and let it cool down a little before chopping it into approximately 30 bite-sized pieces. Arrange on a bed of lettuce leaves, then pour some of the sauce over the chicken and serve.
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