Szechwan chicken

Chicken dish from China

Ingredients for 4 people:

Ingredients for 4 people:
1,000 g chicken breast
2 tablespoons mu err (black fungus) mushrooms
2 chillies
4 cloves garlic
3 cm fresh root ginger
2 tablespoons Szechwan pepper (roasted without oil)
2 tablespoons rice wine
1 bunch spring onions
100 g roasted groundnuts
Groundnut oil for frying

For the marinade:
4 tablespoons light soy sauce
4 tablespoons wine, Chinese rice wine
2 tablespoons corn starch
1 egg white

For the sauce:
2 tablespoons dark soy sauce
3 tablespoons rice vinegar
3 tablespoons sweet chilli sauce
3 tablespoons sugar
2 tablespoons corn starch
150 ml chicken stock

Preparation
Pour hot water over the mu err (black fungus) mushrooms and leave to soak for 30 minutes. Pour off the liquid and cut the mushrooms into strips. Cut the chicken breasts into bite-sized pieces. Mix the marinade ingredients, add the chicken and marinate for 20 minutes.

Mix the sauce ingredients together. Remove the seeds from the chillies and chop finely together with the garlic and ginger. Heat some oil in a wok until very hot and toss the garlic, ginger and chillies in it. Add the marinated chicken, mushrooms and Szechwan pepper and stir-fry briefly. Pour in the rice wine and add the sliced spring onions. Stir in the prepared sauce and boil up briefly. Finally, mix in the groundnuts.