For the rice:
Bring the rice and water to boil.
Cover saucepan and simmer for 20 minutes until rice is cooked.
(Alternatively, use your rice cooker with the same proportions above.)
For the chicken:
Over medium high heat, heat 1 tbsp cooking oil in a heavy bottomed saucepan.
When the oil is hot, add ginger, garlic, dried chilli, and Sichuan peppercorns and cook for 1-2 minutes until the chilli begins to blister.
Add the chicken and fry for 3-4 minutes until the chicken is cooked through.
Pour the Kung Po sauce into the pan and simmer for one minute.
Add the scallions.
In a separate bowl, mix the potato starch with 4 tablespoons of cold water until smooth.
Slowly add the potato starch mixture into the pan.
Simmer until the sauce has thickened.
Add the chilli oil according to your personal preference. Careful, because the chilli oil is hot!
To plate, sprinkle the cashew nuts over the top. Serve with rice.
Preparation Time: 5 min
Cooking Time: 15 min
- Chicken 320 g
- Rice 150 g
- Ginger 10 g
- Garlic 10 g
- Dried chilli 3 g
- Sichuan peppercorn 2 g
- China Sichuan Kung Po Sauce 200 ml (Contains: Water, White vinegar, Sugar, Black Soya Sauce, Chenkiang Vinegar, White Wine, Soya Sauce, Salt)
- Scallion 10 g
- Potato starch 20 g
- Cashew nuts 100 g
- Chilli oil 40 ml jar
For marinating the chicken:
- Salt 5g
- Pepper 5 g
- Cooking wine 10g
- Cornstarch 10 g
- Oil 20 g
For the sauce:
- 1 1/2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch