Quick-fried hot diced chicken, sichuan style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Chicken breasts and thighs |
| 2 | tablespoons | Cornstarch (cornflour) dissolved in |
| 2 | tablespoons | Water |
| ⅛ | teaspoon | Salt; or to taste |
| 2 | teaspoons | Rice wine |
| 1½ | teaspoon | Soy sauce |
| 1 | cup | High stock |
| 1 | teaspoon | Sesame oil |
| 5 | Water water chestnuts | |
| 1 | Hot red chili (chilli) pepper | |
| ½ | cup | Vegetable oil |
| 1 | teaspoon | Ginger slices |
| 2 | teaspoons | Scallions; chopped |
| 1 | teaspoon | Garlic slices |
| ⅛ | teaspoon | Rice vinegar |
| ⅛ | teaspoon | Msg |
Directions
1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with salt and 1 tsp of the rice wine. Add the chicken and stir to coat well. Set aside.
2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce.
Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside.
3. Heat the oil in a wok over high heat to 225, or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red.
4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove, and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997