Recipe Ingredient
- Enough oil for deep-frying
- 1 tbsp hot bean paste (tau pan cheong)
- 5 dried chillies, soaked, cut into halves and seeded
- ½ tsp fah chiew (Sichuan pepper)
- ½ capsicum, cut into wedges
- ½ Bombay onion, cut into wedges
- Marinade:
- ½ tbsp light soy sauce
- ½ tbsp oyster sauce
- 1 tsp sugar
- Dash of pepper
- 1 tsp Shao Hsing Hua Tiau cooking wine
- ½ tsp sesame oil
- ½ tsp oil
- 1 tbsp corn flour
- 1 tsp chopped garlic
- 4–5 thin slices young ginger
- 1 tbsp oil
- Sauce ingredients:
- ½ tsp sugar
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp Chinese rice wine
- ½ tsp Maggi concentrated chicken stock
- 5–6 tbsp water
- Garnishing
- A handful of roasted peanuts
- 2 stalks spring onions, cut into 2–3cm lengths
Instructions
- Season chicken with marinade for 30–40 minutes. Heat enough oil in a wok until hot and fry chicken for 20–30 seconds. Remove from oil and drain.
- Heat oil in a clean wok and fry garlic and ginger until fragrant. Add in hot bean paste and fry for a short while. Put in the dried chillies and fah chiew and fry for 10 to 15 seconds.
- Mix in sauce ingredients and bring to a quick rolling boil. Return the chicken to the wok, add in green capsicum and onions and toss well to combine.
- Add in peanuts and spring onions, mix, then dish out and serve immediately.
