Stir-fried Chicken with Scallion and Sichuan Pepper
This classic Cantonese chicken dish features chicken cut into chunks, fried until fully cooked, then stir-fried with scallion and pepper. It has a pale golden hue, tender juicy meat, and a rich, fragrant scallion-pepper flavor.
Ingredients
Chicken (bled, plucked, cleaned, deboned, meat shredded and cut into chunks)
1 (approx 1250 g)
Minced scallion
30 g
Minced Sichuan pepper
5 g
Lard (for frying chicken)
750 g (uses 50 g)
Sesame oil
to taste
MSG
to taste
Fine salt
to taste
Wet starch (for coating and thickening)
to taste
Ground white pepper (mentioned in steps, not listed in raw ingredients)
to taste
Instructions
1
Prepare the chicken
Bleed the chicken, pluck, clean, debone, shred the meat, score with flower knife cuts, and cut into chunks.
2
Fry the chicken
Coat the chicken with starch water, deep-fry in a wok until cooked, then remove and drain.
3
Stir-fry aromatics
Stir-fry the minced Sichuan pepper and minced scallion until crispy and fragrant.
4
Combine and finish
Add the fried chicken and toss to combine, then season with MSG, ground white pepper, fine salt, and sesame oil. Thicken with a small amount of starch water to form a light sauce, transfer to a serving plate from the wok, and serve.
