Breast of Corn-Fed Chicken with Szechuan Vegetables

Name: Breast of Corn-Fed Chicken with Szechuan Vegetables
Cuisine: Chinese
Ingredients: 10 g fresh coriander, finely chopped; 60 g fresh root ginger, finely chopped; 20 ml sweet soy or light soy sauce; 2 small red chillies, finely chopped; 80 ml sesame oil; 60 g fresh root ginger, peeled and shredded; 1 kg pak choi or any other Chinese greens, leaves removed and washed; salt and freshly ground black pepper; 4 cloves garlic, peeled and finely chopped; 3 medium red chillies, seeded and shredded; 8 large corn-fed chicken breasts, trimmed of fat and sinew vegetable oil for frying; 40 ml sesame oil; 40 ml vegetable oil; 2 cloves garlic, peeled and crushed; 2 bunches spring onions, trimmed and shredded on the angle; 400 g shiitake mushrooms (optional), quartered; 15 g fresh coriander, roughly chopped

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

8 large corn-fed chicken breasts, trimmed of fat and sinew vegetable oil for frying

Asia
China
Main course

Method

Place the chicken in a single layer in a dish. Mix together all the ingredients for the marinade, pour over the chicken and leave overnight.

Pre-heat the oven to 200°C/gas mark 6. Shake any excess marinade off the chicken breasts. Heat the vegetable oil in a pan and seal the ch