Ingredients :
- 5 clove Garlic (diced)
- 1/2 Ginger Root (sliced thin)
- 1 pinch Szechuan Peppercorns
- 3 tbsp Chinese Cooking Wine
- 4 tbsp Cooking Oil
- 2 tbsp Thick Sweet Soy Sauce
- 3/4 cup Soy Sauce
- 5 Chicken Thighs (skin off)
- For consistency
- 1 tbsp Corn Starch + Water Mixture
- Cooking Utensils
- 1 large Wok
- 1 each Clay Pot or Medium Sauce Pan
Method :
- Heat oil info a medium size Wok.
- Add diced garlic, ginger slices, peppercorns and shallots into oil until fragrant. Approx. 2 min with constant mixing.
- Add chicken into the mixture and stir fry altogether until chicken meats are cooked and browned.
- Add soy sauce, thick soy sauce and szechuan peppercorns into the dish. Set the heat to low-medium and stir moderately. Make sure you really get the ingredients mixed well.
- Transfer to claypot and set heat to low. Stir moderately for 10-15 minutes until meat is cooked.
- Add cold water and cornstarch mixture to thicken the sauce.
- Serve with blanched bok-choy with oyster sauce.
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