Sanpei Chicken Claypot with Spring Onions, Chilli and Sweet Basil

Hakkasan’s signature dish is packed with aromatic flavours
Friday , 12 April 2013
Sanpei Chicken Claypot with Spring Onions, Chilli and Sweet Basil
Sanpei Chicken Claypot with Spring Onions, Chilli and Sweet Basil

INGREDIENTS
1 boneless chicken thigh
1 to 2 white onions, finely chopped
1 spring onion, cut in 4
6 slices ginger
3 dried chillies
10 Thai sweet basil leaves
1 red chilli, cut in 4
6 tbsp Sanpei sauce
2 tsp soy sauce
2 tsp sesame oil
1 tsp potato starch

FOR THE CHICKEN MARINADE
½ tsp salt
½ egg white
1 tbsp potato starch
2 tbsp cooking oil
Water, as needed

FOR THE SANPEI SAUCE
1 tbsp soy sauce
½ tsp vinegar
1 tsp broad bean paste
1 tsp black bean paste
½ tsp kim lan paste
1 tbsp sugar
2½ rice vinegar

METHOD
1 Slice the chicken and place it in a bowl with the marinade ingredients and a splash of dark soy sauce, then set aside.
2 To make the Sanpei sauce: combine all the ingredients in a bowl, then set aside.
3 Heat the oil in a pan and quickly fry the chicken until golden. Drain the excess oil and set aside.
4 Heat a dash of sesame oil in a wok or pan. Sauté the dried chillies, red onion, garlic and red chilli until fragrant, then add the chicken slices.
5 Add the Sanpei sauce to the pan (you can add more soy sauce if you like) and simmer for 5 minutes.
6 Toss in the Thai basil leaves and spring onions before serving, ideally in a claypot. 

Related Articles

Try Hakkasan’s delicate dish for yourself at home
You can recreate this healthy favourite from Hakkasan in minutes
This tasty dish from Hakkasan is a veggie-packed delight