Spicy Chicken Scezhuan

I learn to cook this recipe from my beloved Dad. He's a really good cook & an expert when it comes to Chinese dishes as he used to assist my mum at their Chicken Rice stall when he was well. Every time I visit my Dad at the stall. he will cook this dish for me using beef slices which is my favorite dish of his. You can also replace chicken meat with beef slices. Hope you'll love this easy, quick recipe.

P.S. You do not need to use salt in this recipe as all the sauces use in the ingredients already contain salt in them.


Ingredients:

500 gm chicken fillet- sliced
10 cloves garlic- chopped
1 large onion- chopped
11/2 inch of ginger- slice thinly
some curry leaves
1 red capsicum- sliced
4-5 dried chillies- cut into halves, soak in water to remove seeds and drain.
1 tbspn coarse black pepper
3 tbspn sweet soya sauce
1 tbspn light soya sauce
1 tbspn dark soya sauce
1 egg
1 tspn cornflour- mix with a lil water
Optional- 1 tbspn chilli paste (if you want the dish to be more spicy)
1 tbspn sesame oil
2 tbspn olive oil

Methods;

1) Heat the pan with olive oil and sesame oil and fry the dried chillies & curry leaves till fragrant then add onions, chopped garlic& ginger and sautee for a minute

2) Add the chicken meat and fry till the meat is cooked. Add all the sauces, pepper &chili paste(optional) and keep stirring till the chicken meat turns brown. Add in the sliced red capsicum and cook for a minute longer. Add a lil water if the gravy is too. Pour the cornflour mixture and stir constantly till the gravy becomes thick in consistency. Lastly, break an egg in the gravy and stir it for a min and turn off the heat.

3) Serve hot with warm rice. I served this dish with brown rice and blanched broccoli as shown in the pix below as it was a hit with my family members!