Cut the chicken breast into 0.5 cm wide strips (not too long, cut in half if necessary) and then sprinkle with the starch in a bowl and rub in briefly. Then massage in a few drops of sesame oil (only briefly, do not let it become lumpy).
Cut the spring onion into 1 cm pieces and the celery into 0.5 cm pieces.
Finely dice the ginger and garlic. Tear up the coriander. Cut and core the chilli pepper. Prepare the broth.
Roast Szechuan pepper (absolutely only 1 level tablespoon, approx. 20-25 grains, avoid too much) briefly in a hot wok and set aside on a bowl.
Now heat the sesame oil in a hot wok and use it to swivel out the edges. Briefly sear the meat in the middle of the wok, season with salt and pepper. When it comes off the base of the wok, push the spatula to the cool edge. Place the spring onions in the center that has become free. We now have to stir constantly and add the following spices one after the other: ginger, garlic, Szechuan pepper, salt, pepper, sugar and finally the celery. We continue to fry it for a minute, stirring, and then add the soy sauce and broth (let it flow in at the edge of the wok). Now the hot chilli is added and we keep stirring (approx. 2 - 3 minutes). Fish out the chilli pepper and then briefly mix in the coriander and serve directly.
Basmati rice goes perfectly with this, of course.
The wok dish offers a small, exotic firework of flavors. The combination of Szechuan pepper, celery and coriander is the core.
The spiciness is of course a matter of individual taste and can be added according to your own needs. My recipe is aimed at newbies and gives the dish a harmonious pep of spiciness.
The preparation with the wok is really quick if you have no experience here. Care should be taken to keep the roast short.
Szechuan pepper is available in well-stocked Asian shops or at the spice stand at the weekly market, an interesting, piquant spice with a light citrus note.
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