Chicken Aniseed & Crackling Spinach

Ingredients

  • 1 cup spinach leaves
  • 400g chicken, cut into cubes
  • Oil for deep-frying
  • White pepper, to taste
  • Salt, to taste
  • 1 tbsp soy
  • 2 tbsp garlic, minced
  • 2 tsp spring onion greens, chopped
  • 2 tsp red chilli flakes
  • 3 star anise
  • 2 tbsp cornflour
  • 1/2 tbsp ginger, chopped
  • 1/2 celery stick, chopped
  • 1 medium onion, chopped
  • 1 tbsp fresh coriander
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • 3-4 dried red chillies
  • 1 tsp powdered sugar
  • 1/4 cup black sesame seeds, toasted

Instructions

  • Wash the spinach leaves and leave them to dry. Note: If the leaves are damp, it will clump together when corn-starch is added and your Crackling Spinach will be greasy. Take 8-10 leaves at a time and lay one over the other, roll and chop into fine strips. Do this with all the leaves. Separate the spinach strips with your fingers and set aside.
  • Add chicken, white pepper, salt, soy, garlic, spring onion greens and 1 teaspoon chilli flakes. Mix and set aside to marinate for 10-15 minutes. Add cornstarch and mix well.
  • Heat sufficient oil in a deep frying pan. Add the above and fry. Once done, keep aside on a plate.
  • Add 1 tablespoon oil to a non-stick pan and add ginger and sauté for 30 seconds. Add celery and sauté for 30 seconds. Add remaining garlic and sauté till golden. Add onion and sauté till translucent. Add coriander stems and toss to mix. Add remaining soy sauce, a dash of chilli flakes, dried red chillies, star anise and fried chicken. Toss to mix.
  • Add sugar and toss to mix. Add remaining chopped spring onion greens and mix well. Place the chicken on a serving plate.
  • To prepare the crackling spinach, sprinkle the cornstarch over the spinach trips and then toss well and evenly coat. Heat the oil in a wok. Fry the spinach in 4-5 batches. When the oil is steaming hot, drop the coated spinach and fry till crisp but not brown. This should not take more than 2-3 minutes. Drain on paper towels. While still hot, sprinkle red chilli flakes, salt, powdered sugar and toasted sesame seeds. Toss lightly to mix well. In a non-stick pan, heat sesame oil in a non-stick pan.
  • Serve the chicken hot topped off with crackling spinach.