Chengdu chicken (cheng du gai yuk)

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken breast; in bite sized pieces
1 tablespoon Soy sauce
1 tablespoon Chinese cooking wine
1 tablespoon Cornstarch
Peanut oil for stir frying
1 tablespoon Garlic; finely chopped
1 tablespoon Ginger; finely chopped
1 cup Bamboo shoots; in bite size pieces
1 cup Tomatoes; in pieces
¼ cup Green onion; chopped
1 tablespoon Hot bean paste
1½ tablespoon Soy sauce
1 teaspoon Vinegar
1 teaspoon Sugar
2 teaspoons Sesame oil
1 teaspoon Szechuan pepper
1 teaspoon Salt
2 tablespoons Water (cold)
1 teaspoon Cornstarch

1. Mix soy sauce, chinese cooking wine and corn starch, add chicken and mix to coat. Marinate for 15 minutes.

2. Heat wok. Add 2 peanut oil, garlic and ginger. Stir fry 1 minute.

3. Add chicken. Stir fry 2 minutes until chicken changes color. Remove.

4. Reheat wok. Add 1 tbsp peanut oil, bamboo shoots, white portion of green onions and tomatoes. Stir fry 2 minutes to heat through.

5. Add chicken and stir fry 1 minute.

6. Add hot bean paste, soy sauce, vinegar, suagr, sesame oil, szechuan pepper and salt.

7. Serve garnished with green onions.

Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 224 by RecipeLu <recipelu@...> on Nov 08, 1997

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