Punchnep with a Henan Twist

Ingredients

In this Henan-inspired version of Punchnep, we incorporate Henan cuisine's unique spices and flavors. The original Nepalese Punchnep typically uses local spices and ingredients, while this adaptation incorporates Henan-specific spices and techniques. The result is a dish that combines the best of both cuisines, creating a delightful fusion of flavors. We alse have the original recipe for Punchnep, so you can check it out.

• 500g (1.1 lb) boneless chicken, diced 500g (1.1 lb) boneless chicken, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons Sichuan peppercorns 2 teaspoons Sichuan peppercorns
• 2 teaspoons chili flakes 2 teaspoons chili flakes
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 200g (7 oz) snow peas 200g (7 oz) snow peas
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the diced chicken to the wok and cook until browned on all sides.
4. 4.
   In a small bowl, combine the Sichuan peppercorns, chili flakes, and five-spice powder. Add this spice mixture to the wok and stir well to coat the chicken.
5. 5.
   Pour in the soy sauce, rice vinegar, and hoisin sauce. Stir to combine and coat the chicken evenly.
6. 6.
   Add the julienned carrots, sliced red and green bell peppers, and snow peas to the wok. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
7. 7.
   Season with salt to taste and continue cooking for another 2-3 minutes.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken — Ensure the chicken is diced into bite-sized pieces for even cooking.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before grinding them to release their full flavor.
• Hoisin sauce — Look for a gluten-free hoisin sauce if following a gluten-free diet.
• Snow peas — Trim the ends and remove the strings before adding them to the dish.
• Fresh cilantro — Use fresh cilantro leaves for a vibrant and aromatic garnish.

Tips & Tricks

• For an extra kick of heat, add a dash of chili oil to the dish.
• If you prefer a vegetarian version, substitute the chicken with tofu or tempeh.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili flakes.
• Serve the Henan-inspired Punchnep with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Henan-inspired Punchnep hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

Present the Henan-inspired Punchnep in a vibrant serving dish, allowing the colors of the vegetables to shine through. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.