As a student living in southern France, I discovered the taste of grilled or roasted peppers. Cooked over an open flame on a stove or barbecue, the peppers acquire an exquisitely sweet, smoky flavour. Serve with rice (see here).
| East meets West |
| Preparation time 40 minutes |
| Serves 4 |
4 peppers (bell peppers), a mixture of red, yellow and green
2 tablespoons extra virgin olive oil
450 g (1 lb) boneless, skinless chicken breasts
300 ml (10 fl oz) groundnut (peanut) oil or water
1 tablespoon groundnut (peanut) oil
2 tablespoons finely sliced garlic
150 ml (5 fl oz) Chicken Stock (see here)
2 teaspoons chilli bean sauce
2 teaspoons sugar
1½ tablespoons Shaoxing rice wine or dry sherry
1 tablespoon light soy sauce
1 teaspoon cornflour (cornstarch), blended with 1 tablespoon water
FOR THE MARINADE:
1 egg white
1 teaspoon salt
2 teaspoons cornflour (cornstarch)
1 Using tongs, hold each pepper directly over a gas flame or grill (broiler) and cook until the skin has blackened all over. If you don’t have a gas stove, put them under a hot grill (broiler), turning occasionally, until blackened. Place in a plastic bag and close it tightly. When the peppers have cooled, remove from the bag and peel off the charred skin. Clean the insides and discard the seeds. Cut the peppers into long strips, drizzle them with the olive oil and set aside.
2 Cut the chicken into 2.5 cm (1 inch) cubes. Mix with all the marinade ingredients in a small bowl, then refrigerate for about 20 minutes.
3 If using groundnut oil to cook the chicken, heat a wok or large frying pan over a high heat and add the oil. When it is very hot, remove the wok or pan from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking. When they turn white, after about 2 minutes, quickly drain the chicken in a stainless-steel colander set in a bowl. Discard the oil.
4 If you use water instead of oil, bring it to the boil in a saucepan, then remove from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking. When the chicken pieces turn white, after about 2 minutes, quickly drain them in a colander set in a bowl. Discard the water.
5 If you used a wok or pan, wipe it clean. Reheat it until it is very hot, then add the tablespoon of groundnut oil. When it is very hot, add the garlic slices and stir-fry for 2 minutes, until golden brown.
6 Add the stock, chilli bean sauce, sugar, rice wine or sherry and soy sauce. Cook for 2 minutes, then add the cornflour and water mixture and cook for 20 seconds.
7 Add the chicken and the roasted pepper strips and stir-fry for another 2 minutes, coating the chicken thoroughly with the sauce. Serve at once.