Princess chicken - szechuan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken thighs; or 1 lb |
| Breasts; skinned | ||
| And boned | ||
| 1 | tablespoon | Dry sherry |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cornstarch |
| 3 | tablespoons | Cornstarch |
| 1 | tablespoon | Soy sauce |
| 10 | Dried hot peppers; (1 inch) | |
| 1 | teaspoon | Sesame oil |
| 1 | cup | Vegetable oil |
| 1 | teaspoon | Szechuan peppercorns |
| 1 | teaspoon | Ginger; minced |
| ½ | cup | Unsalted roasted peanuts; ch |
Directions
SEASONING SAUCE
Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside.
Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot. Yield: 6 to 8 servings. Chuck in Pok Thursday 10:18 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993