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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Kung pao chicken


If you'd like a thicker sauce, add a slurry of a teaspoon of cornflour mixed with a tablespoon of cold water in the last two minutes of cooking.

You'll need

4 dried long red chillies, coarsely chopped 1½ tbsp peanut oil 3 tsp Sichuan peppercorns, coarsely crushed with a mortar and pestle 1½ tbsp julienned ginger 80 ml (1/3 cup) chicken stock, or water 60 ml (¼ cup) Chinkiang vinegar (see note) 2 tbsp Shaoxing wine 2 tbsp light soy sauce 1 tsp sesame oil 2 spring onions, thinly sliced, plus extra to serve 100 gm roasted peanuts To serve: steamed long-grain rice and coriander (optional)   Marinated chicken 750 gm chicken thigh fillets (about 5), cut into 1cm pieces 2 tbsp Shaoxing wine 1 tbsp dark soy sauce

Method

  • 01
  • For marinated chicken, place chicken in a bowl with wine, soy sauce and a large pinch of white pepper and set aside.
  • 02
  • Heat a wok over high heat until hot. Add chillies and stir-fry until toasted (1 minute), then set aside. Add oil and Sichuan peppercorns and stir-fry until fragrant (1 minute). Add ginger and marinated chicken in 2 batches and stir-fry until chicken is cooked and golden brown (3-4 minutes). Return all chicken to the pan along with stock, vinegar, Shaoxing, soy, sesame oil and spring onion and bring sauce to the boil. Add peanuts and toasted chillies, toss to combine and serve on rice scattered with extra spring onion and coriander.

Note Chinkiang, a black Chinese vinegar, is available from Asian grocers. If it's unavailable, substitute 1-2 tbsp malt vinegar or to taste.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2015

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