Yield: 1 Servings
|1 \N||Whole fryer chicken or capon, about 2 lb|
|2 tablespoons||Soy sauce|
|1 teaspoon||Scallions; chopped|
|1 teaspoon||Fresh ginger; chopped|
|1 teaspoon||Chili(chilli) oil|
|½ teaspoon||Sesame oil|
|½ teaspoon||Ground sichuan peppercorn|
1. Wash the chicken and place in a pot of boiling water to cover. Boil over high heat for 30 minutes,remove,drain,and let cool. Chop into ½ inch by 2 inch (4cm x 5cm)pieces and place in a serving dish.
2. Mix all the seasonings together until the sugar is dissolved. Pour over the chicken and serve.
Note:This dish is know for its combination of piquant,peppery-hot flavours,hence the Chinese name "Piquent Chicken. " Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997