Chongqing (Chunking) Chicken

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• a pair of skinless boneless chicken breast (about 600 gram), bite size pieces
• Marinade
• 1 teaspoon oil
• 1 teaspoon dark soy sauce
• 2 teaspoon Shaoxing wine
• 1 teaspoon salt
• 1 teaspoon cornstarch
• Other ingredients
• 3 tablespoon oil
• 2 tablespoon Sichuan peppercorns
• 2 inch ginger, julienned
• 5 cloves garlic, minced
• 1 cup whole dried chilies (*)
• 1 teaspoon Shaoxing wine
• 1/2 teaspoon sugar
• Garnish
• 1-2 scallions, thinly sliced

Instructions

1. Mix chicken with marinating sauce and marinate for 30 minutes up to 2 hours.
2. Heat oil in a wok/frying pan on high heat, sear the chicken until golden brown on all sides. Set aside.
3. Reduce heat to a medium low and fry Sichuan peppercorns for 2-3 minutes.
4. Add ginger and garlic, cook for 1 minutes. Add dried chilies, and cook for another minute.
5. Turn the heat to medium-high. Return the chicken to the wok/pan, and season with Shaoxing wine and sugar. Cook until all the liquid has evaporated.
6. Turn off the heat. Transfer to a serving plate, garnish with sliced scallions, and serve with steamed white rice (and probably plenty of water).

Notes

• (*) Break off 3-5 chilies, or as many as you like, to make the dish spicy.