Tuesday, December 25, 2012

Chengfu chicken

Chengfu chicken


300 grams boneless chicken breasts,
skin removed and cut into 1 inch pieces
2 tablespoon soy sauce
]2 tablespoon oyster sauce
¼ teaspoon white pepper powder 1 teaspoon sugar
salt to taste
2 cups chicken stock
2 ½ tablespoon oil
2-3 garlic cloves, chopped
1 spring onion, sliced
2 medium bunches(500 grams) fresh
spinach, shredded
8-10 Sichuan peppers
1 tablespoon white vinegar
1 teaspoon red chilli flakes
1 stalk spring onion greens, sliced

  1. Marinate the chicken in dry sherry for half an hour.
  2. Blend two tablespoon corn flour in half a cup of water. Add the soy sauce, oyster sauce, white pepper powder, sugar and salt to taste to the chicken stock and mix well.
  3. Add remaining cornflower to the marinated chicken and mix well. Heat tows tablespoon oil in a non stick work and sauté the chicken for two to three minutes or until light brown in color. Drain on absorbent paper.
  4. Add the garlic to the oil remaining in a work and stir fry briefly. Add the spring onion and continue to stir fry for a minute more.
  5. Add the spinach and cook for two minutes on high heat, stirring and tossing continuously. Remove and arrange the spinach on a serving platter and keep warm.
  6. Heat the remaining oil in another non stick work adds the Sichuan peppers and immediately stirs in the chicken stock mixture.
  7. Add the sautéed chicken and cook for two to three minutes. Stir in the blended corn flour and white vinegar and cook for a minute or until the sauce thickens and coats the chicken.
  8. Pour the chicken over the spinach and sprinkle the chilli flakes. serve hot , garnished with the spring onion greens

The various Chinese sauces with the sherry play an important role in providing the authentic Chinese taste to this chicken and spinach dish. Serve with steamed rice.


Anonymous said...

Ossom bro your recepie is wonderful. i love this process. thanks this post and keep writing for us.


O sure... i will tried my best to provide much better dishes.