Chicken in Sichuan Sauce

Ingredients:

Chicken Thighs 3 Parsley (hashed) 1 stalk

Ginger (finely chopped) 2 tsp Spring Onion (diced) 2 tbsps

Garlic (finely chopped) 1 tbsp Spring Onion (sectioned) 2 stalks

Shallot (finely chopped) 1 tbsp Ginger (sliced) 3

Marinade:

Ginger Juice 1 tsp Salt 3/4 tsp

Wine 1 1/2 tbsps Pepper 1 tsp

Seasonings:

Brown Vinegar 3 1/2 tbsps Light Soya Sauce 1 1/2 tbsps

Sugar 2 tsps Sesame Oil 1 tsp

Broad Bean Paste 1 tbsp

Method:

1. Rinse the chicken thighs and wipe dry. Marinade well, then arrange over ginger slices and spring onion sections on a plate. Steam with high heat till half done.

2. Take out the plate, drain the juice for later use. Then chop the chicken into pieces after cool.

3. Heat up 2 tbps of oil; stir-fry the ginger, garlic and shallot. Pour in the juice and seasonings. Add the chicken and until its done. Thicken the sauce with cornflour mixture.

4. Sprinkle diced spring onion and hashed parsley. Dish up.

Ingredients:
Chicken Thighs	3	Parsley (hashed)	1 stalk
Ginger (finely chopped)	2 tsp	Spring Onion (diced)	2 tbsps
Garlic (finely chopped)	1 tbsp	Spring Onion (sectioned)	2 stalks
Shallot (finely chopped)	1 tbsp	Ginger (sliced)	3

Marinade:
Ginger Juice	1 tsp	Salt	3/4 tsp
Wine	1 1/2 tbsps	Pepper	1 tsp

Seasonings:
Brown Vinegar	3 1/2 tbsps	Light Soya Sauce	1 1/2 tbsps
Sugar	2 tsps	Sesame Oil	1 tsp
Broad Bean Paste	1 tbsp

Method:
1.	Rinse the chicken thighs and wipe dry. Marinade well, then arrange over ginger slices and spring onion sections on a plate. Steam with high heat till half done.
2.	Take out the plate, drain the juice for later use. Then chop the chicken into pieces after cool.
3.	Heat up 2 tbps of oil; stir-fry the ginger, garlic and shallot. Pour in the juice and seasonings. Add the chicken and until its done. Thicken the sauce with cornflour mixture.
4.	Sprinkle diced spring onion and hashed parsley. Dish up.