Wednesday, July 23, 2008


For some earth shattering taste, this is some hot chick! But put asunder any misgiving you might have for this chick of fury. Its looks may be menacing, but its bites are just as pleasing to the palate as they are able to clear any sinuses; it's a contradiction in taste over perception.

The cooking method is simplicity in itself, with uncomplicated ingredients: as the name implies, just chicken and chillies. As in most Chinese meat cuts, they are bite-size that are easily handled with chopsticks without the use of knife to cut them into smaller size. The Szechuan peppercorn has its distinct fragrance to add another dimension to the dish.

Marinating the chicken is the same as the claypot scallop chicken rice minus the ginger and garlic.


1 Chicken Breast

1 Egg White

1 Clove Garlic

20 Dried Chillies

1 Tbsp.Szechuan Peppercorn

1 Tbsp. Shao Hsing Wine

1 Tsp. Sesame Oil

Beat the egg white until frothy. Dump the marinated chicken into the egg white to have them fully coated.

In a wok of hot oil, blanch them of a minute. Remove and strain off the oil.

Heat up 4 tbsp. of oil, and fry the Szechuan peppercorn for a while to extract its aroma, before putting in the dried chillies. Stir and toss to get the sizzle form the chillies. Add in the garlic; fry to a golden color.

Add in the blanched chicken. Mix well with the other ingredients.
Pour in about 2 tbsp. of dark soy sauce to colorize the chicken. Toss to have a even color throughout.

If the chicken is a bit dry, add some water to moisturize.
Spoon the red wine around... then a few drops of sesame oil.
Finally add a splash of cornflour slurry to give the chicken a nice glow..
Give another few stirs and then serve.

Mantou (steamed buns) is a good accompaniment instead of rice.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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