Piquant chicken,sichuan style

Yield: 1 Servings

Measure Ingredient
1 \N 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

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

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