Crispy chicken sichuan dan dan noodles man

Crispy chicken with Sichuan dan-dan noodles

This delicious chicken recipe from Ken Hom is worth a trip to the Chinese supermarket for ingredients. – From the BBC  – actually had this now and its fab – A little hot with the chilli sauce so go easy ! unless thats how you like it ! I had it with Ken Hom’s Bitter Melon and black bean recipe and it was really good with that too ! (although I got an Indian Marrow instead of the Bitter Melon haha but it was still real nice). And its  a lot like spicy chicken nuggets too and the chilli bean sauce is very hot but also really good as well. A Classic !

Ingredients

For the chicken

• 2 tbsp shrimp paste
• 1 tbsp Shaoxing rice wine or dry sherry
• 1 tbsp ginger juice, squeezed from 50g/2oz grated root ginger
• 2 tsp caster sugar
• 2 tsp sesame oil
• 1 tsp light soy sauce
• 1x 1kg/2lb 4oz whole chicken, jointed, bones removed, flesh chopped into pieces
• 600ml/1 pint groundnut or vegetable oil, for deep frying
• 50g/2oz plain flour or potato flour, for dusting
• 3 tbsp finely chopped spring onions

For the Sichuan dan-dan noodles

• 1 tbsp groundnut or vegetable oil
• 110g/4oz Sichuan preserved cabbage, rinsed, finely chopped
• 1 tbsp finely chopped garlic
• 2 tsp finely chopped root ginger
• 2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp chilli bean sauce
• 1 tbsp Chinese sesame paste or peanut butter
• 1 tbsp dark soy sauce
• 1 tbsp caster sugar
• 450ml/16fl oz chicken stock
• 225g/8oz Chinese noodles, cooked according to packet instructions, drained

Preparation method

1. Place the shrimp paste, Shaoxing rice wine, ginger juice, sugar, sesame oil and soy sauce into a bowl and mix until well combined. Stir in the chicken pieces and set aside for 30 minutes.
2. Heat a wok or a large frying pan until hot and add the groundnut or vegetable oil.
3. Sprinkle the flour onto a plate. Remove the chicken pieces from the marinade, then lightly coat them in the flour, shaking off any excess.
4. Add the chicken to the wok and fry for 5-6 minutes, or until golden-brown. Remove the chicken from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to cook the chicken in batches.)
5. Meanwhile, for the Sichuan dan-dan noodles, heat a wok or large frying pan over a high heat and add the oil.
6. Add the preserved cabbage, garlic and ginger and stir-fry for one minute.
7. Add the rice wine, chilli bean sauce, sesame paste, soy sauce, sugar, and chicken stock.
8. Reduce the heat and simmer for three minutes over a low heat.
9. To serve, place the crispy chicken onto a serving plates and sprinkle over the chopped spring onions.
10. Pile the noodles alongside then ladle over the sauce.