Well the first time i'd actually had it was at Choi's restaurant in Hawthorn East. If you haven't been there, it's worth a look. From an unopposing little door on a fairly quiet stretch of road, you enter an almost obscenely decorated dining room complete that looks like it came from Las Vegas. Having said that it seems to work, the service is impeccable, and the dishes are delicious.
Anyway! I'm not saying this dish is authentic, but it's not the terrible rubbish you get at franchise Chinese restaurants or noodle boxes. It's sticky-sweet, moist and tender, before the tingle of the sichuan peppers tap your shoulder.
- 500gm chicken thigh fillets
- 6 scallions sliced into 2 inch batons plus extra for garnish
- 2/3 cup cashew nuts, roasted
- 15 chillis
- 1 tbsp sichuan peppercorns, whole
- 3 cloves garlic finely chopped
- 1 tbsp crushed ginger
- 1 tbsp light soy
- 1 tbsp rice wine
- 1 tsp corn starch
- 1/2 tsp salt
- 4 tbsp white sugar
- 2 tbsp dark soy
- 1 tbsp kecap manis
- 1 tbsp corn starch
- 1 tbsp sesame oil
- 2 tbsp rice wine
- 1 tbsp water
MarinadeCut the chicken into bite sized chunks.
Mix through with all marinade ingredients.
Set aside whilst you prepare the remainder of the meal.
SauceMix all of the ingredients together, whisking to ensure no lumps of corn starch remain
The DishHeat 2 tbsp of peanut oil in a wok over high heat.
Add the chillis and peppers and stir for until chillis begin to blacken
You might think the sauce is beginning to burn, which, well it is! But this will give a lovely smokey depth to the dish.
Add the cashews at last minute and stir through.
Serve with rice or as part of a banquet.