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So we have officially completed a year of being married! Yaaayy!! Unfortunately being a Thursday, we decided to move the actual celebrations to Friday. But that did not deter us from a wonderful home-cooked meal, gifts and lots of love!

After some deliberation and flipping through numerous cookbooks and websites, I decided to make a Chinese inspired chicken by the famous Indian chef, Sanjeev Kapoor.


Chengfu Chicken:

A Chinese inspired chicken and spinach dish. Recipe inspired by chef Sanjeev Kapoor.

What you need:

Boneless, skinless chicken breasts – 300 gms
Dry sherry – 2 tbsp {can be substituted by wine}
Cornstarch – 4 tbsp
Soy sauce – 1 tbsp
Oyster sauce – 2 tbsp
White pepper powder – 1/4 tsp
Sugar – 1 tsp
Chicken stock – 2 cups
Garlic, chopped – 2-3 cloves
Spring onion, sliced – 2
Spinach, shredded – 500 gms
Sichuan peppers – 8-10 {can be substituted by any red peppers if you can’t find these}
White vinegar – 1 tbsp
Oil – for cooking

The Method:

Marinate the chicken in the sherry for half an hour.

Add 2 tbsp cornstarch to the chicken and saute on high heat till light brown. Drain on kitchen paper and keep aside.

Mix soy sauce, oyster sauce, white pepper powder, sugar and salt to taste with the chicken stock.

Heat some oil in a pan and add the Sichuan peppers. Immediately stir in the chicken stock mixture.

Let it come to a simmer and then add the sauteed chicken. Cook for a few minutes.

Mix the remaining cornstarch with some water and add to the chicken. Also add the white vinegar.

Cook till the sauce thickens and coats the chicken.

In another pan, saute the chopped garlic for a minute. Then add some spring onion and saute for another minute. Finally add the spinach and toss till it shrivels up a bit, but is still green.

To serve:

Arrange the spinach on a plate. Pour some chicken on top. Serve with steamed rice.

Happy cooking!