Piquant chicken,sichuan style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole fryer chicken or capon, about 2 lb | |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Vinegar |
| 1 | teaspoon | Scallions; chopped |
| 1 | teaspoon | Fresh ginger; chopped |
| 1 | teaspoon | Chili(chilli) oil |
| ½ | teaspoon | Sesame oil |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Ground sichuan peppercorn |
| ½ | teaspoon | Msg |
Directions
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