Szechuan Vegetable & Minced Chicken
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Szechuan Vegetable & Minced Chicken Recipe
Leftovers keep well in the fridge easily for 4 days, making this dish ideal for meal prep. Reheat them on the stove or microwave oven.
Different brands of shredded Sichuan vegetable vary in saltiness. Taste test one piece of shredded vegetable – if it is too salty, soak them in a large bowl of water, and do a taste test every 5 minutes until you get the desired saltiness. Drain and set aside. To save time, I bought a packet of ready-to-use shredded Sichuan veg with saltiness that suited me, so I can skip the soaking process.
- 1 tsp + 1 tsp oil divided
- 4 cloves garlic minced
- 3 thinly sliced ginger minced
- 200g minced chicken (or pork)
- 1/2 tsp light soy sauce
- 2 dashes white pepper powder to taste
- 1 x 400g packet shredded preserved Szechuan (Sichuan) vegetable (四川菜/榨菜)
- 1/2 tbsp dark soy sauce omit if you don’t want the dark colour
- 4 chilli padi cut; to taste
- coriander and/or spring onions to garnish
- Cook chicken. Heat 1 tsp oil in wokpan. Add ginger & garlic, and stir fry briskly until aromatic. Add remaining oil, minced chicken and light soy sauce. Stir-fry until chicken is just cooked on the surface (opaque), while breaking up the mince to smaller pieces using the spatula.
- Add shredded Szechuan vegetable, chilli and dark soy sauce. Stir-fry until the colour is distributed and the contents are hot, about 2 minutes. Garnish with coriander and/or spring onions. This dish goes best with millet or rice porridge.