Spicy Chinese Chicken
1 hour 40 min
Half a young chicken is marinated, then pan-seared and simmered with a hot and spicy chilli sauce. Enjoy with freshly cooked rice, if desired.
Carol
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Ingredients
Serves: 1 - 2
- 1/2 (600g) young chicken, cleaned
- 3 tablespoons rice wine
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon cornflour
- 1 teaspoon vegetable oil
- 100g green chillies, seeded and cut into 4cm lengths
- 1 pinch salt
- 100ml vegetable oil
- water, as needed
Method
Prep:30min ›
Cook:40min ›
Extra time:30min marinating ›
Ready in:1hr40min
- Chop the chicken into 5cm lengths and place in a bowl. Add the rice wine, salt, sugar and cornflour. Mix well and marinate for about 30 minutes.
- Heat 1 teaspoon oil in a wok over high heat. Stir-fry the chillies and pinch of salt for 5 minutes or until just soft. Set aside.
- Add 100ml oil to the wok and heat until hot. Stir-fry the chicken until light pink in colour. Add a little bit of water and stir. Cover and simmer for 25 minutes or until the chicken meat is cooked through.
- Add the green chillies and stir thoroughly. Transfer to a dish and serve.
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