Chengtu chicken - szechuan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | pounds | Chicken breasts; skinned; |
| 1 | teaspoon | Dry sherry |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Dry sherry |
| 1 | tablespoon | Soy sauce |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | White vinegar |
| 2 | tablespoons | Chicken stock |
| 2 | teaspoons | Oyster sauce |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Peppersalt - see below |
| 2 | tablespoons | Szechuan peppercorns boned |
| 1 | Egg white | |
| 1 | cup | Peanut oil |
| ⅔ | pounds | Fresh spinach |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Peanut oil |
| 1 | teaspoon | Fresh ginger; chopped |
| 1 | tablespoon | Garlic; chopped |
| 1 | tablespoon | Green onion; chopped |
| 1 | tablespoon | Hot bean sauce |
| 1 | teaspoon | Sesame oil |
| 2 | tablespoons | Salt |
Directions
MARINADE
SEASONING SAUCE
PEPPERSALT
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 cup and 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 ¼ cup. I'll keep on the lookout for some more...Enjoy....
Chuck in Pok Thursday 01:55 pm 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993 =============== Reply 44 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-SZECHWAN (59) To: BGMB90B ELAINE RADIS Date: 12/08 From: BGMB90B ELAINE RADIS Time: 9:26 PM