Sichuan Chicken (Szechuan Chicken)

Sichuan chicken is a fiery yet balanced dish of Chinese cooking – the harmony of the crunchy vegetables, the silky sauce and the spicy heat makes it irresistible.

Cut the chicken breast into thin, bite-sized slices. If the meat has chilled slightly firm, it is much easier to slice it evenly. Toss the meat with the soy sauce, the cornflour, the salt and a tablespoon of oil, then rest it for 15-20 minutes.

Meanwhile cook the rice. Cut the onion into larger wedges, the carrot into thin batons, the hot pepper into rounds, and the bamboo shoots into bite-sized pieces. Chop the garlic finely, grate the ginger.

For the sauce mix the water, the soy sauce, the rice vinegar, the sugar, the chilli paste and the pepper. In a separate bowl mix the cornflour with the cold water.

Heat a wok or a large pan strongly. In the oil fry the chicken for 2-3 minutes so it gets only a light crust, then take it out.

In the same pan fry the garlic, the ginger and the chilli for half a minute, then add the onion, the carrot, the pepper and the bamboo. Fry it over a high heat for 2-3 minutes, so the vegetables stay crunchy.

Put the chicken back, pour the prepared sauce over it, then bring it to the boil. Finally, stirring constantly, add the cornflour water, and cook a silky, slightly thickened sauce in 1-2 minutes. As soon as the sauce coats the meat and the vegetables, the dish is done.

Serve it with freshly cooked steamed rice.

Tip: Fry the vegetables quickly over a high heat – the soul of a Sichuan dish is the fresh, crunchy texture.