Szechuan chicken with hoisin sauce

Ingredients for 4 servings:

• 2 large chicken breasts
• 6 spring onions
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice wine, Chinese (sherry also works)
• 1 tsp salt
• 1 piece(s) ginger root, fresh, approx. 3 cm or to taste
• 5 cloves garlic (more to taste)
• 5 tbsp oil (peanut oil or other high-heat oil)
• 3 tbsp sauce (hoisin sauce)
• 1 tbsp water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Jingbao Jiding

Skin the breast meat, cut into 2 to 2.5 cm cubes, and place in a bowl. Wash the spring onions, cut into 1 cm pieces, and add to the meat. Add the soy sauce, sesame oil, rice wine, and salt. Mix well and let stand for at least 15 minutes. Peel the ginger and garlic and dice them into small cubes. The amount of these two ingredients depends on personal taste, but for true Szechuan cooking, both should be used well! Heat a wok, then add the oil and heat until thoroughly hot. Then add the ginger and garlic and heat for 10 seconds, stirring continuously. Add the hoisin sauce and stir for another 30 seconds (otherwise, it’s very easy to stick and burn!). Combine the water with the meat mixture and add it to the wok, stir well, and then cook for about 5 minutes. Shake or stir occasionally. Serve with sticky rice.