HUNAN CHICKEN

• porsi: 2

Bahan-bahan

3 chicken thighs

1 tsp sesame oil

1 red and I green pepper, deseeded

1 tbsp soy sauce

and chopped

250ml chicken stock

2 garlic cloves, crushed

Sesame seeds

1 x 3cm piece of ginger, peeled and sliced

2 spring onions, chopped, whites and

Petunjuk

1 Place the chicken thighs in a casserole dish greens separated and cover with cold water. Bring to a boil and ½ tbsp comflour mixed with 1 tsp water cook for 8-10 minutes. 2 tbsp water

2 Remove the chicken from the pot, discard ½ tsp dried chilli flakes the bones and chop the meat into chunks. Pat ½ tsp whole Sichuan peppercoms dry with kitchen paper. (optional)

3 Heat the oil in a wok over a high heat. Add 1 tbsp vegetable oil the chilli flakes and Sichuan peppercorns and 1 tbsp cooking wine stir-fry for one minute. Add the garlic, ginger 1 tsp rice vinegar and the whites of the spring onions and cook ½ tsp sugar for 30-40 seconds until fragrant.

4 Add the chicken and peppers and stir-fry for 3-4 minutes. In a small jug, whisk together the cooking wine, rice vinegar, sugar, sesame oil and soy sauce. Add to the pan and mix well.

5 Add the chicken stock and the cornflour slurry and allow to simmer for 2-3 minutes until thickened.

6 Serve over rice, garnished with the greens of the spring onions and some sesame seeds.