astray recipes: Princess chicken

Categories: Chinese; Poultry; Main dish
Yield: 4 servings

Measure	Ingredient
2 pounds	Chicken thighs; or 1 lb
	Breasts; skinned
	And boned
1 tablespoon	Dry sherry
2 tablespoons	Soy sauce
1 tablespoon	Sugar
1 teaspoon	Salt
1 teaspoon	Cornstarch
3 tablespoons	Cornstarch
1 tablespoon	Soy sauce
10	Dried hot peppers; (1 inch)
1 teaspoon	Sesame oil
1 cup	Vegetable oil
1 teaspoon	Szechuan peppercorns
1 teaspoon	Ginger; minced
½ cup	Unsalted roasted peanuts; ch

SEASONING SAUCE

Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers.

Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside.

Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside.

Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot. Yield: 6 to 8 servings. Chuck in Pok Thursday 10:18 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

princess chicken - szechuan