Togarashi is the Japanese seven spice that due to its often very hot nature makes a great alternative when making the traditional Chinese Sichuan dish Kung Pao. Sold as a guest blend in My Souk Drawer as Shichimi Chilli Pepper, this spice is perfect for those who like their dishes hot to trot. This dish eliminates the use of Sichuan Pepper and replaces peanuts with cashews but brings citrus, pepper and chilli forward in a quick flavoursome spicy dinner.

Ingredients;

0.5 kg boneless, skinless chicken breasts, cut into small pieces

0.5 kg boneless, skinless chicken thighs, cut into small pieces

6 Tbsp. soy sauce

3 Tbsp. Chinese cooking wine

2 Tbsp. cornflour

3 Tbsp. rice vinegar (Sushi vinegar)

1 Tbsp. My Souk Drawer Shichimi Chilli Pepper

4 tsp. sugar

1 Tbsp. sesame oil

2 tsp. Minced Garlic

3 Tbsp. vegetable oil

piece fresh ginger, grated

1 small tin Water Chestnuts

1 small tin Bamboo shoots

1 cup whole unsalted cashews

4 Spring Onions cut into 1-inch pieces

 

Egg noodles

 

1 large Continental cucumber

Seasame seeds, toasted

Fresh mint

2 tsp. sugar

1 tsp. salt

1 Tbsp Soy sauce

1 Tbsp Rice vinegar

2 tsp. Sesame oil

Lime juice

 

 

Method;

 

In a large zip-top bag, place chicken pieces, soy sauce, Chinese cooking wine,  ginger, Cornflour, sugar, garlic, sesame oil, rice vinegar and 1 tbsp. Shichimi. Mix and coat chicken thoroughly and place in the refrigerator to marinate for up to 3 hours.

Heat oil in a wok over medium-high heat. Add chicken with marinade to the wok and lightly brown chicken pieces on all sides, 10 to 15 min. Add Water Chestnuts and Bamboo shoots and cook for 5 – 10 minutes over medium heat. Cook egg noodles in boiling water for about 10 minutes before draining.

Cut cucumber lengthwise into short strips with a mandolin or sharp knife. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar, a squirt of lime juice, sesame oil and mix well. Let marinate for 20 minutes before serving. Sprinkle with toasted Sesame seeds.

Add cashews to the wok and cook until lightly browned, 2 to 3 min. Remove from heat and plate with spring onion garnish, cucumber salad and noodles.

Enjoy!

Ingredients: