Deep-fried chicken breast with dried chilli and Sichuan pepper
Shang Palace shares its recipe for a classic dish — deep-fried chicken breast with dried chilli and Sichuan pepper.
• 2 celery stalks, outer stems peeled
• 1lb pound boneless chicken, chopped into 1-inch chunks
• 3 pcs scallions, ends trimmed
• ¼ cup peanut oil
• 8 pcs dried hot red chilies (preferably Sichuan chilies)
• 1tsp chilli bean paste
• 1tbsp Shaoxing rice wine or medium-dry sherry
• 1tsp soy sauce
• 2tsp sesame oil
• Salt to taste
Slice celery at into ½-inch slices. Set aside and toss with pinch of salt. Slice scallions at ½-inch slices.
Pour the oil into a large wok set over high heat. When the oil is hot enough, add chicken. Stir-fry the chicken until it looks crispy.
Reduce heat to medium and add chilies and Sichuan pepper. Cook until fragrant, about 15 seconds. Add chilli bean paste and stir well. Cook until the oil looks red, for about 10 seconds. Add rice wine, soy sauce and ¼ teaspoon of salt. Cook, stirring often, for 10 to 15 minutes.
Add celery and scallions and stir-fry for one to two minutes. Turn off heat, pour in sesame oil and season with salt to taste. Stir well and serve with white rice.