Serves – 4 people, main size

Ingredients                  Chicken breast strips 1kg Vegetable oil 2tbs Chicken Marinade Potato flour 3tbs Baking soda 1tsp Salt 12g Chicken stock powder 1tbs Water 80ml       Asian Greens Snow peas 100g Green capsicum 100g Red capsicum 100g Onion 40g Vegetable oil 2tbs

Szechuan sauce         
Szechuan pepper powder 2tbs
Dried chili 2tbs
Garlic, chopped 1tbs
Oyster sauce 2tbs
Chicken stock 200ml
Hoi sin sauce 2tbs
Salt and pepper to taste
Potato flour with water (Combine 1tbs flour + 1tbs water)
Vegetable oil 2tbs

Garnish                   
Fried shallots

METHOD

Combine chicken marinade ingredients together and marinate chicken for 2 hrs.

Szechuan sauce
Add 2tbs of vegetable oil to a hot wok or pan. Add in garlic and chili and fry on medium heat until garlic is lightly cooked. Then add Szechuan pepper powder, oyster & Hio sin sauce & chicken Stock. Reduce & simmer for 10mins. Thicken the sauce with potato flour & water mixture
Adjust the seasoning with salt and pepper.

Add 2tbs of vegetable oil to a hot wok or pan, once oil is hot add marinated chicken and cook on a high heat for approx 20 seconds.

Remove from heat and place on kitchen paper to absorb excess oil. Set chicken aside.

Reheat pan, add 2tbs of oil & fry the Asian greens and onion for 30 seconds on high heat

Add chicken and lightly toss for 10 seconds and add Szechuan sauce. Cook until chicken is golden in colour.

Serve immediately with steamed rice or noodles and garnish with fried shallots

For something extra special, serve the dish on a fried a wonton skin and garnish with deep fried rice paper chips.

Recipe by
Chef Pang Kok Shyan, Yum Cha Dragon
www.yumcha.net.au Ph 9329 6868

Photo thanks to 3008 Docklands magazine