Named after a famous Chinese artist Mr Daqian, this tasty and fiery red stir-fried chicken dish hails from the artist’s birthplace of Sichuan. It is now a popular choice for Chinese cuisine around the world.
- 250 g chicken fillets, cut into cubes
- 5 g salt
- 30 g corn flour
- 15 ml soy sauce
- 15 g sugar
- 10 ml Chinese vinegar
- 5 g pepper
- 80 ml chicken stock
- 50 ml vegetable oil
- 5 g dried red chilli, sliced
- 3 g Sichuan pepper
- 15 g chilli paste
- 10 g garlic, sliced
- 10 g ginger, sliced
- 25 g green capsicums, diced
- 25 g fresh chilli, diced
- 25 g shallots, diced
- 50 g cos lettuce stems, cut into small pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinate the chicken in a bowl with salt, half the corn flour and a dash of water.
In another bowl, add the soy sauce, sugar, Chinese vinegar, pepper, stock and the other half of the corn flour. Mix until a paste forms.
Place a wok over very high heat and add the oil, dried chilli and Sichuan pepper. Stir-fry for 30 seconds.
Add the chicken and stir-fry for 2 minutes or until the chicken is cooked.
Add the chilli paste, garlic, ginger, capsicum and fresh chilli, and stir-fry for a further 2–3 minutes.
Add the paste and shallots and stir-fry for a further minute.