Hot garlic sauce is probably one of the most common and discussed flavour in Chinese cuisine. But as usual, there are many versions of this dish depending on geographical influences. Even I am not sure how many variants I have tasted till date! Whatever, today being Sunday, I just wanted a dinner with a twist and a smart experiment. I thought of cooking a new variant of Hot Garlic Chicken! Sounds too simple after so many innovative recipes at this blog? Trust me, you will find it something really different if you try! Quick and simple but tasty!
Take 150 gm of boneless chicken leg meat. Clean and set aside dry. Heat up 2 tbsp of refined oil in wok. Add 1 tsp of minced garlic and stir fry until light brownish. Add 1 tsp of sichuan peppercorn and 4-5 halved cashew nuts followed by the chicken pieces, 1 tsp of cooking rice wine and a whole dry red chilli. Stir fry for couple of minutes and then add 2 tsp of hot garlic sauce, 1 tsp of tomato ketchup, 1 tsp of apple cider vinegar and 1 tsp of dark soy sauce. Toss once and then add a portion of broccoli cut into 7-8 small flowers and a portion of yellow bell pepper cut into 7-8 medium sized squares. Stir fry until the chicken pieces are cooked. Then add half a cup of water mixed with cornflour. Reduce the heat and adjust the seasoning. Let the broth thicken as needed. Serve hot immediately with steamed rice.