THE FIRE-NUT BIRD

(Our Play on Kung Pao Chicken)

THE FIRE-NUT BIRD

Ingredients: 500g Chicken breast (cubed), 6 Dried red chilies (halved), 50g Peanuts (roasted), 1 tsp Szechuan peppercorns, 1 tbsp Ginger paste, 2 tbsp Dark soy sauce, 1 tbsp Black vinegar, 1 tsp Sugar...

Ingredients

  • 500g Chicken breast (cubed)
  • 6 Dried red chilies (halved)
  • 50g Peanuts (roasted)
  • 1 tsp Szechuan peppercorns
  • 1 tbsp Ginger paste
  • 2 tbsp Dark soy sauce
  • 1 tbsp Black vinegar
  • 1 tsp Sugar

Cooking Method

  1. The Scorch Fry dried chilies and peppercorns in hot oil until they smell dangerous and turn dark.
  2. The Sear Add chicken; stir-fry on high heat for 5 minutes until sealed and charred.
  3. The Bloom Add the glaze ingredients and peanuts with a 25ml splash of water to release the aromatic oils.
  4. The Marriage Toss until the sauce forms a dark red lacquer that grips the bird.
  5. The Final Flourish Top with a handful of fresh spring onions for a raw hit.

Cuisine: Asian

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