We have enjoyed this wonderful dish in a number of Sydney restaurants, including one serving Burmese cuisine! As a result we have made our own version of this popular dish from west China, using the abundance of freshly dried chillies from our garden... not a part of Malaysian cuisine, but now firmly part of our repertoire.
You will need to prepare…
- · 1 kg chicken thigh fillets, cut into 2cm cubes
- · 4 cloves, garlic, chopped
- · 5 shallots (Green onions), cut into 2cm lengths
- · A handful of dried red chillies… or more if you like it fiery!
Marinate the chicken pieces with…
- · 2 tsp Sichuan peppercorns, ground
- · 1 tsp five spice powder
- · 1 tbsp light soya sauce
- · Salt (about ½ tsp)
- · 1 beaten egg
- · Coat the chicken pieces with self-raising flour in a mixing bowl.
- · Deep-fry the chicken until golden brown. Drain and set aside.
- · Deep fry the nuts. Drain well and set aside
- · Stir-fry garlic and dried red chillies. Add the shallots at the end of the stir-fry process. Salt to taste.
- · Combine garlic-chilli mix with the nuts and chicken.
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