Anhui-style Njamma Jamma

Ingredients

In this Anhui adaptation of Njamma Jamma, we incorporate Anhui spices such as star anise, Sichuan peppercorns, and dried chili peppers to infuse the dish with a unique flavor profile. Additionally, we use local Anhui vegetables to add a fresh and crisp element to the dish, enhancing its overall texture and taste. We alse have the original recipe for Njamma jamma, so you can check it out.

• 500g (1.1 lb) chicken, cut into bite-sized pieces 500g (1.1 lb) chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 dried chili peppers 2 dried chili peppers
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 200g (7 oz) snow peas 200g (7 oz) snow peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt, to taste Salt, to taste
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat. Add the garlic, ginger, star anise, Sichuan peppercorns, and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
2. 2.
   Add the chicken to the wok and cook until browned on all sides.
3. 3.
   Add the onion, carrots, bell pepper, and snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
4. 4.
   In a small bowl, mix together the soy sauce and oyster sauce. Pour the sauce over the chicken and vegetables in the wok. Stir well to coat everything evenly.
5. 5.
   Reduce the heat to low and cover the wok. Allow the dish to simmer for 5-7 minutes until the chicken is cooked through and the flavors have melded together.
6. 6.
   Stir in the cornstarch mixture to thicken the sauce. Season with salt to taste.
7. 7.
   Serve the Anhui-style Njamma Jamma over steamed rice.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet before using to enhance their flavor.
• Snow peas — Blanch the snow peas in boiling water for a minute before adding them to the stir-fry to retain their vibrant color and crispness.

Tips & Tricks

• For a spicier version, increase the amount of dried chili peppers.
• Adjust the salt according to your taste preference.
• Serve with a side of pickled vegetables for added tanginess.
• Substitute chicken with tofu for a vegetarian option.
• Garnish with chopped green onions for a pop of freshness.

Serving advice

Serve the Anhui-style Njamma Jamma hot over a bed of steamed rice. Accompany it with a side of pickled vegetables or a simple cucumber salad to balance the flavors.

Presentation advice

Present the Anhui-style Njamma Jamma in a vibrant serving dish, allowing the colorful vegetables and golden chicken to shine. Garnish with a sprinkle of toasted sesame seeds for an added touch of elegance.