Szechuan-style wok

Ingredients for 2 servings:

• 300 g chicken breast
• 1 tbsp cornstarch
• 3 tbsp sesame oil
• 3 spring onions
• 3 stalks of celery
• 1 piece(s) ginger
• 1 garlic clove(s)
• 1 tbsp, chopped Sichuan pepper
• 1 tbsp soy sauce, e.g. E.g. Koikuchi/Shoyu
• 100 ml broth
• 1 few stalks of coriander
• Salt
• pepper
• Sugar
• 1 chili pepper(s) or spice as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the chicken breast into 0.5 cm wide strips (not too long, halve if necessary) and then sprinkle with the starch and rub in briefly in a bowl. Then massage in a few drops of sesame oil (just briefly, don’t let it get lumpy). Cut the spring onion into 1 cm pieces and the celery into 0.5 cm pieces. Finely dice the ginger and garlic. Tear the coriander. Slice and deseed the chili pepper. Prepare the stock. Briefly roast the Szechuan peppercorns (only use 1 level tablespoon, about 20-25 seeds, avoid too many) in a hot wok and set aside on a bowl. Now heat the sesame oil in the hot wok and toss the edges with it. Briefly sear the meat in the center of the wok, season with salt and pepper. When it starts to loosen from the bottom of the wok, push it to the cool edge with a spatula. Add the spring onions to the empty center. Now we need to stir continuously and add the following spices one after the other: ginger, garlic, Sichuan peppercorns, salt, pepper, sugar, and finally, the celery root. We continue to stir-fry for another minute, stirring, and then add the soy sauce and broth (let it run in from the side of the wok). Now add the hot chili pepper and continue stirring (about 2-3 minutes). Remove the chili pepper and briefly stir in the coriander to finish, then serve immediately. Basmati rice goes perfectly with this dish. This stir-fry dish offers a small, exotic explosion of flavor. The combination of Sichuan peppercorns, celery root, and coriander is the core of the dish. The spiciness is, of course, a matter of individual taste and can be adjusted to suit your needs. My recipe is aimed at beginners and gives the dish a harmonious kick of spice. Preparation in a stir-fry is really quick if you have no experience. Just be careful to keep the stir-frying time short. Szechuan peppercorns can be purchased at well-stocked Asian stores or at the spice stall at the weekly market. They’re an interesting, piquant spice with a light citrus note. The meat can also be substituted for beef or pork.