I’ve attended many, many, many cookery classes over the years. I’ve enjoyed nearly all of them but a few have definitely stood out from the crowd, and those include every class I’ve ever taken at School of Wok. There is a great balance between fun and learning, with class sizes of 8-16 ensuring that everyone gets all the help they need throughout the class. Everyone is encouraged to relax and enjoy the experience but the tutors are very good at leading everyone through the class agenda and making sure that everything promised is covered and covered well. As well as basic knowledge such as knife skills and using a wok, the class works through several recipes – the tutors demonstrate first and the students have a go afterwards. After all the hard work, everyone is invited to have a drink while the staff clear up and set the table, ready for you to sit and eat all the delicious treats you have cooked.
The hands-on learning is so important and is what differentiates attending a class like this from reading a cookery book or watching a recipe video.
This Stir Fried Sichuan Chicken had so much flavour and texture. The School of Wok Clock system of laying out ingredients on a plate in the order in which they are used made the wok cooking really easy to do.
School of Wok’s Stir Fried Sichuan Chicken
Published with permission.
200g chicken thigh, or breast
2 cloves garlic
1 tsp Sichuan pepper corns
1 Birdseye chilli
2 spring onions
100g cashew nuts
1 teaspoon sugar
1 pinch Chinese 5 spice
2 tablespoons light soy sauce
1 tablespoon corn flour
1 tsp chilli bean paste / chilli paste
1 tbsp hoi sin sauce
1 tbsp light soy sauce
2 capfuls rice wine
- Cut the chicken into large slices and place in a medium sized prep bowl.
- Finely chop the garlic and chilli and place in separate prep bowls.
- Slice the onion & pepper and place in a prep bowl.
- Throw all the marinade seasoning into the meat bowl and massage well ensuring you add the corn flour last.
- Finely slice the spring onion and place in a small prep bowl.
- Heat 2 tablespoons vegetable oil in a wok to high heat.
- Once smoking hot, add the onions & peppers and stir-fry for 2 minutes.
- Push the onions & peppers to the side of the wok and add an extra tbsp vegetable oil to the centre of the wok.
- Bring oil to a high heat and add the crushed pepper corns, garlic and chicken. Stir-fry until chicken is golden brown.
- Add the cashew nuts to the wok and stir fry for a further 2 minutes.
- Now add the chillies along with all ‘The Sauce’ ingredients to the wok. Continue to stir-fry on a high heat.
- Add the spring onion and a drop of sesame oil to finish.
Note: If sauce is too thick, add a dash of hot water to the wok whilst cooking the meat through. If too thin, use corn flour paste to thicken.
- Garnish with finely sliced spring onion before serving.
Kavey Eats attended a cookery class as a guest of School of Wok. This recipe is published with permission.