Szechuan chicken
Gradually adding different aromats and marinating the chicken gives this spicy dish wonderful layers of flavour.
Serves 4 • Ready in 40 mins, plus marinating
For the marinade:
1tbsp sesame oil
1tbsp mirin rice wine
2tbsp soy sauce
1tbsp cornflour
2 spring onions, roughly chopped
For the chicken:
400g (14oz) chicken fillets, diced
100g (3½oz) cashew nuts
½tbsp vegetable oil
1tbsp Sichuan peppercorns, crushed
8 dried red chillies, finely chopped
1tbsp garlic, peeled and finely chopped
1tbsp fresh ginger, finely chopped
4 fresh chillies, seeds removed and finely chopped
1 red pepper, diced
100g (3½oz) mushrooms, sliced
150g (5oz) asparagus, roughly
sliced, with a few spears kept whole, to garnish
2 spring onions, roughly chopped
To garnish:
1tsp sesame
