Chengdu chicken (cheng du gai yuk)
4 Servings
Ingredients
| Quantity | 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 |
Directions
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