Spicy Szechuan shredded chicken

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After cooking a roast dinner the other day I had a lot of leftover chicken that was calling out to be finished up and this is where this simple but spicy Szechuan shredded chicken comes in. Szechuan pepper is a wonderful ingredient that is well worth using if are not familiar with it and have not cooked with it. It brings a warmth along with citrus notes that really lift a dish. I also served this with homemade spring rolls and salt and pepper prawns for a midweek feast.

As I say I used leftover roasted chicken for this however you can roast chicken thighs or legs in advance if you don’t have any spare; avoid breast meat if you can as it tends to dry out quickly. I have purposefully left the chicken quantities more vague than usual- I often struggle to eat much meat in a meal however when it came to this I couldn’t help but have seconds…and thirds… Just remember that leftover beef would also work a treat! Cashews are also a welcome addition if you like too.

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Ingredients- serves 2-3
Roasted chicken thighs or legs- 1-2 per person depending on appetite
1 tbsp cornflour
Red and yellow bell pepper- chopped
Handful of unsalted cashews
2 tbsp vegetable or groundnut oil
2 garlic cloves- crushed
1 inch piece of fresh ginger- grated
1 tsp Chinese chilli oil
3 tbsp dark soy sauce
3 tbsp rice wine vinegar
1 1/2 tbsp runny honey
2 tbsp water with 1 tsp cornflour mixed in

1. Start by heating the oil in a wok to medium. Shred the chicken into pieces and toss in the cornflour. Begin to fry off in the oil and stir from time to time. You want chicken which is golden and starting to crisp up in places. When just crisping up, add in the chopped pepper and cashews; stir well.

2. In the meantime, combine all the remaining ingredients in a bowl. Choose a small pan and simmer the sauce until thickening and glossy. Tip into the chicken and toss to coat. Serve immediately with rice or noodles.

Spicy Szechuan shredded chicken- love your leftovers with this super speedy midweek meal!

 

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Spicy Szechuan tofu with beansprout noodles

Spicy, crispy, sticky tofu with super savoury noodles are a match made in heaven. At least once a week an Asian dish hits our dinner table and satisfies the midweek cravings that only Chinese can fulfil. I have used ‘Facing Heaven’ chillies that are used in the Szechuan province to add heat and colour to a range of dishes. They are mild enough to use whole in dishes to flavour but can be chopped if you prefer. If you cannot find them then use red dried chillies but adjust the quantities based on the strength of them- don’t get caught out! The beansprout noodles I served the tofu with are a great accompaniment to any Chinese main meal that you’ll keep coming back to.

Like a lot of my Asian recipes, the ingredients need a little time to prepare in advance as the dish comes together at speed so it pays to be organised.

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Ingredients- serves 2
1 pack of firm tofu
1 tbsp cornflour
2 tbsp ground nut oil
Handful of ‘Facing Heaven chillies’
1-2 tbsp chilli bean paste
1 garlic clove- crushed
2cm piece of fresh ginger- grated
Small red bell pepper and small green bell pepper
4 spring onions- sliced in the diagonal

For the noodle sauce
1 tbsp Chinese rice wine vinegar
1 tbsp rice wine
1 tbsp dark soy
1 tbsp oyster or Hoisin sauce
1 tsp sugar
1 tsp cornflour mixed into 2 tbsp water
1 tsp sesame oil
1 garlic clove- crushed
Small pack of beansprouts
1 head of shredded pak choi (optional)
2 nests of medium egg noodles

1. To start things off, make sure your ingredients are all prepared so you don’t have to scramble around your kitchen. Make the sauce for the noodles first by combining the vinegar, rice wine, soy, oyster or hoisin sauce, sugar, sesame oil and garlic. In a small bowl mix the cornflour with the water before adding into the sauce. Set aside.

2. Next, get going on the tofu. Take it from the pack and pat dry; if there is a lot of moisture with the tofu you buy then press firmly for a few minutes to remove excess water. Cut the tofu into bite size chunks, season with salt and sprinkle the cornflour over them, making sure that each piece is coated. Take a non- stick frying pan or wok and add 1 tbsp of groundnut oil over a medium to high heat. Take the tofu in a couple of batches and fry off until golden and crisp. Remove the first batch with a slotted spoon and blot on kitchen paper before frying the remaining batch.

3. Heat the remaining 1 tbsp of oil in a wok and heat the ‘facing heaven chillies’ over a medium heat for a few minutes. The chillies will release their flavour and turn the oil a wonderful shade of red. Add in the garlic and ginger and cook for an additional minute before adding the peppers; cooking these until the peppers are starting to soften. Spoon in the bean paste and stir well to coat the peppers. You are aiming for the peppers to retain some bite. Toss the tofu chunks into the wok and cook until heated through. You will find the sauce thickens as the cooking continues to give a sticky, savoury finish. Add the sliced spring onions before serving and toss through.

4. In the meantime, prepare the egg noodles are per packet instructions as different brands vary. Prepare them so they are suitable for stir fry; this usually entails soaking them in boiling water for around 4 minutes before draining and then cooking with. Take a separate frying pan or wok and heat a glug of groundnut oil and fry the garlic. Beansprouts and shredded pak choi (if using) and cook for a couple of minutes. Pop the drained noodles in the pan along with the sauce you made earlier. Cook until the noodles are heated through and the sauce is thick and clinging to the strands. If you find it is a little dry then add in a little more oyster/ hoisin or soy sauce.