Sheila cooked a delicious dish, by Madhur Jaffrey. Fried chicken thighs with a spring onion sauce. The sauce was delicious, sharp, with a lovely background of spring onions and Sichuan peppercorns.
INGREDIANTS Serves 4
To marinate the chicken:
2.5cm fresh ginger, peel and finely grated
1 spring onion, finely sliced
2 teaspoons roasted and ground Sichuan peppercorns
2 tablespoons light soy sauce
1/2 teaspoon caster sugar
8 boneless chicken thighs
3 cloves garlic, peeled and finely chopped
2 spring onions, finely sliced
1 small stick celery, finely sliced
small handful fresh coriander, finely chopped
2.5cm fresh ginger, peeled and finely chopped
2 tablespoons light soy sauce
2 tablespoon distilled white wine vinegar
4 tablespoon chicken stock
1 tablespoon tomato ketchup
1/2 teaspoon sugar
2 tablespoon sesame oil
To fry the chicken:
3 tablespoons corn flour
vegetable oil for shallow-frying
Put the chicken pieces in a bowl. Prod the areas without skin with the point of a knife. Sprinkle over the marinade ingredients. Rub in and set aside for at least 2 hours.
Combine the garlic, spring onions, celery, coriander and ginger in a small bowl. Cover and set aside.
In another bowl, combine the soy sauce, vinegar, stock, ketchup, sugar and sesame oil. Stir well and set aside..
Dust the chicken pieces with corn flour and set aside for 20 minutes.
Heat the oil in a wok or deep frying pan. Fry the chicken in batches until golden and browned. Drain on kitchen paper.
When the chicken is ready to serve, mix together the two bowls of sauce ingredients and pour over the chicken.
Serve with rice or Naan
Original recipe eastern cookery madur Jeffrey
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