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Chengtu Chicken - Szechuan

Category: Oriental

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

***** Not Found *****

Instructions:

2/3 lb Chicken breasts; skinned --
: boned
: MARINADE-----
1 ts Dry sherry
1 TB Soy sauce
1 Egg white
: SEASONING SAUCE-----
1 ts Dry sherry
1 TB Soy sauce
1 1/2 ts Sugar
1 ts White vinegar
2 TB Chicken stock
2 ts Oyster sauce
1 ts Cornstarch
2 TB Water
1/4 ts Peppersalt - see below
1 c Peanut oil
2/3 lb Fresh spinach
1/4 ts Salt
3 TB Peanut oil
1 ts Fresh ginger -- chopped
1 TB Garlic -- chopped
1 TB Green onion -- chopped
1 TB Hot bean sauce
1 ts Sesame oil
: PEPPERSALT-----
2 TB Szechuan peppercorns
2 TB Salt

Cut chicken into 1 inch cubes; mix marinade ingredients in a medium
bowl; add chicken, mixing well, and let stand 20 minutes; mix
ingredients for Seasoning Sauce in a small cupand set aside; heat 1
cup oil in a wok over medium heat 1 minute; stir-fry marinated
chicken cubes until very lightly browned, about 1 minute; remove
chicken with a slotted spoon, draining well over the wok; set
asided; remove oil from wok except 2 tablespoons; heat oil remaining
in wok over medium heat 30 seconds; add spinach and salt; stir-fry
until spinach is tender, about 1 minute; remove from wok with a
slotted spoon, draining well over wok; arrange around outside of a
warm platter; add 3 tablespoons of oil to wok and heat over medium
heat 1 minute; add ginger, garlic, green onion and hot bean sauce;
stir-fry until fragrant, 1 to 2 minutes; add chicken cubes and
Seasoning Sauce; stir-fry until sauce thickens slightly; add 1
teaspoon sesame oil to wok and stir to mix; place ! ! chicken mixture
in middle of platter with spinach. Makes 4 servings. Heat a medium
saucepan over medium-low heat 1 minute; add peppercorns and stir-fry
5 minutes; remove from heat and let cool; grind peppercorns to a fine
powder with a mortar and pestle or a pepper mill; add salt, mix well;
store in a tightly covered container. Makes about 1/4 cup. I'll keep
on the lookout for some more...Enjoy.... Recipe By :

From: Sweeney date: Tue, 29 Oct 1996 22:51:17
+0800 (