Summary

Ingredients

• 2 tablespoon sesame oil or peanut oil
• 2 chicken breasts better: 4 filleted chicken thighs
• 1 handful cashew nuts
• 1 ½ tablespoon beans, fermented black beans, dried and salted (Douchi)
• 2 teaspoons beans (Douchi in chili oil) in a glass, alternatively a little more dried Douchi
• 1 small shallot (s)
• 3 cm ginger
• 7 chilli pepper (s), medium to large
• 4 clove (s) garlic
• 2 tablespoon cooking wine B. Shao Xing
• 1 tablespoon soy sauce, light
• 2 tablespoon honey
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• Szechuan pepper, freshly ground
• Garlic, green garlic shoots for garnish

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Instructions

1. Tip:
2. Douchi can be found in every well-stocked Asian store, as they are often used in the Szechuan and Hainan kitchens. Due to the salted Douchi and the strong aromas of the ingredients, no other spices are necessary apart from the pepper.
3. Prepare all ingredients as follows:
4. Cut the chicken breast into approx. 1 cm cubes. The chicken legs are a little more tender, but more time-consuming to prepare (fillet). Cut the shallot, ginger and garlic into small pieces. First halve the chili peppers, remove the pips and skins, then cut the pods diagonally into strips 0.5 to 1 cm wide. Grind the Szechuan pepper, ideally toast it beforehand and let it cool, but it doesn`t have to be. Cut the garlic shoots into small pieces.
5. Put all the prepared ingredients close at hand on the stove, as, as is customary in Chinese cuisine, a lot is seared only briefly over high heat.
6. Preparation:
7. Heat the wok with the oil on the highest setting, fry the chicken pieces in small batches and set aside in a bowl. Keep the oil in the wok. During the final batch, reduce the oil to medium heat.
8. Briefly fry the cashew nuts in the remaining oil and set aside with the fried chicken pieces.
9. Fry the Douchi in the rest of the oil for about a minute. Add the ginger, shallot and garlic and cook for about another minute. Add the chili peppers, mix everything well and fry for about 3 minutes. Finally set the stove to the highest setting. Deglaze everything with cooking wine, add soy sauce, oyster sauce, honey and Szechuan pepper and stir well.
10. Add the chicken and cashew nuts to the other ingredients in the wok and continue to cook on the highest setting for about 2 minutes, stirring occasionally.
11. Add a little starch (not too much) to thicken the sauce and stir well. Garnish with garlic shoots if you like.
12. Jasmine or basmati rice goes best with this.