Sichuan Style Chicken...mmm Spicy!

It has certainly been a while between posts but it has been a crazy last couple of months for me, capping off 2011. 

So firstly Happy New Year! I hope 2012 is prosperous and filled with all things good, especially foodie goodness. My absence has been a combination of a few things - being extra busy at home, cooking and eating without blogging, a back injury, hospital stay for a week, recovery in bed and being on a diet of pain killers is hardly enough inspiration to bring myself to blog.
I am on the mend now so I'm back. I still walk with a limp but was today finally able to stand (in the kitchen) for long enough to prepare and cook a meal for the family. So to commemorate my return to the cooktop I felt it best to pick up where I had left off - in the world of Sichuan cuisine. 

Paying homage to the fiery crispy chilli chicken dish from Pepper Chilli here is my rendition. I have taken the crispy out of my recipe as I just cannot achieve the crunch that I remember so well when I ordered this dish from Pepper Chilli. The taste explosion is definitely there though, and you can really put some kick into the dish by the amount of chilli you use. This recipe combines dried chilli flakes, cayenne pepper powder, fresh chilli paste and chilli sauce - each adding a different element to the final taste, which you can choose to serve with the abundance of whole dried chillies as done so at many Sichuan haunts - but today I didn't, so you will notice their absence in the pictures that follow.

Ingredients, to serve 4-5 with steamed rice.

• 1 x Whole Chicken, approx 1.2kg, skin removed 
• 2 x Egg Whites, beaten in a large mixing bowl
• 2tbsp x Cornflour
• 2tsp x Chinese 5 Spice powder
• Oil for deep frying
• 1 x Carrot, Red Capsicum, Zucchini (Courgette)
• 1 x Brown Onion, diced finely
• 6-8 x Sichuan Peppercorns, toasted and crushed to a powder
• 2tbsp x Tomato Sauce (to glaze)
• Spring Onions or Chives to garnish

For the sauce combine the following in a bowl and set aside

• 1tbsp x Chilli Paste (Sambal Olek)
• 1tsp x Cayenne Pepper Powder (less if you prefer it milder)
• 1tsp x Chilli Flakes (less if you prefer it milder)
• 2tsp x Chilli Sauce of your choice, (I used Siracha)
• 1tbsp x Crushed Ginger
• 2tbsp x Shao Xing wine
• 2tbsp x Sesame Oil
• 2tbsp x Brown Sugar
• 1tbsp x Dark Soy
• 1tsp x Worcestershire Sauce

Directions
Cut the chicken down into as many small pieces as you can, use a cleaver to chop through the bones.
Combine the cornflour and 5 spice powder with the beaten egg whites then stir in the chicken pieces.
Set aside to marinate while you prepare the vegetables
Peel the carrot and cut into strips then into small dice, do the same for the capsicum and zucchini.
Heat enough oil in a wok to deep fry.
In batches, fry the chicken until cooked through (about 4-5 minutes per batch)
Drain cooked chicken pieces on absorbent paper and set aside

Remove all but 2 tablespoons of oil from the wok and bring to high heat
Stir fry all diced vegetables including the onion for 3 minutes
Add the sauce and stir through a little water to thin out slightly
Return the cooked chicken to the wok and fold gently to coat with sauce, add a little more water if necessary
Bring to the boil and add the tomato sauce, cook for 1-2 minutes

Sprinkle the Sichuan peppercorn powder and stir through
Garnish with spring onions and serve with steamed rice

"This dish is sure to pack a punch, and depending on your chilli additions it is sure to satisfy any chilli addicts palette. You can substitute the chicken for white fish fillets or even prawns for a different take.

For a (dare I say) healthier option use lean breast chicken strips and omit the battering and deep frying. Just add to the wok when the sauce is boiling and cook until done."

Sichuan Style Fish

Let me start by saying that this is no Sichuan dish – rather it is in the flavour of those dishes I have tasted at Sichuan House and PepperChilli.  It uses XO Sauce which I love pairing with seafood dishes, and also Chinese 5 spice powder, which adds another flavour element not usually found in Sichuan kitchens.  Nevertheless this vibrant concoction does wonders for the palate and thanks to the addition of Sichuan pepper, it does its magic as it tingles on your tongue.

The fish I have used is Red Snapper which is less expensive than its "Pinky" cousin and less sought after.  I guess I see it as doing my bit for the overfished species and ensuring their long existence.  Without getting too environmentally philosophical Red Snapper actually tastes considerably good and works perfectly in this very spicy dish.  Also, whilst boneless fillets of any white fish also works, I just feel that using the whole fish gives a much more flavoursome end product.  Just be sure to get the fishmonger to clean the fish and chop it into cutlets so that it takes out all the hard, and sometimes messy work.

Ingredients

1x 1kg Red Snapper, in cutlets

1-2 Eggs, beaten

½ cup x Cornflour

½ cup x Riceflour (this is the Asian stuff not the coarser baking variety)

1-2 tsp x Chinese 5 Spice Powder

½ tsp x Salt

½ tsp x Sichuan Pepper, ground

Oil for deep frying, 1 x tbsp extra for the sauce

I picked up a bottle of this brand of XO Sauce at my 

Asian grocer and it was exceptionally spicy.  Try and get

your hands on it for this recipe, you'll love it I'm sure

3-4 Dried Red Chillies,

1 tsp x Sichuan Pepper

1 x Red Onion, diced

1 x Bottle XO Sauce (see picture)

2 Tbsp x Oyster Sauce

2 x Carrots, diced

2 x Zucchinis, diced

10 x Green Beans, sliced finely

3-4 Dried Red Chillies,

1 tsp x Sichuan Pepper

Water, added as required

1 x Cucumber, diced 

Directions

Combine the cornflour and riceflour with the 5 spice powder and salt and pepper

Dip the fish cutlets into the beaten egg

Coat the cutlets with the flour mixture and dust of any excess flour

Deep fry the fish pieces in batches for at least 4-5 minutes per batch

When the fish is golden brown remove from the oil and drain on kitchen paper

Heat a large wok until smoking, then add a tbsp of oil

Quickly add in the dry chillies and the Sichuan peppercorns

Stir fry for 30 seconds then remove from the wok

Add the diced onion and stir gently to soften

Then add the other vegetables

Now pour in the XO and oyster sauces

Add a little water to thin out slightly and bring to the boil

Return the fish, chillies and peppercorns to the wok and fold through to coat with sauce

Tip out into a large dish and serve immediately

Garnish generously with the diced cucumber

"Chinese 5 Spice Powder is an amazing spice.  It is one of those spices that I keep on hand to add to dishes that need a little zing.  It works great as a background spice in this fish dish and also in fried chicken dishes.  The 5 spices  found in this mixture are usually Star Anise, Cinnamon, Clove, Fennel and Sichuan Pepper - which is why I guess I goes well in a Sichuan style dish"