Chengtu Chicken - Szechuan

Categories: Chinese | Chicken | Main dish

Serves: 4 Servings

Ingredients:

2/3 lb Chicken breasts; skinned;
-boned

Instructions:
----------------------------------MARINADE----------------------------------
1 ts Dry sherry
1 tb Soy sauce
1 Egg white

------------------------------SEASONING SAUCE------------------------------
1 ts Dry sherry
1 tb Soy sauce
1 1/2 ts Sugar
1 ts White vinegar
2 tb Chicken stock
2 ts Oyster sauce
1 ts Cornstarch
2 tb Water
1/4 ts Peppersalt - see below
1 c Peanut oil
2/3 lb Fresh spinach
1/4 ts Salt
3 tb Peanut oil
1 ts Fresh ginger; chopped
1 tb Garlic; chopped
1 tb Green onion; chopped
1 tb Hot bean sauce
1 ts Sesame oil

---------------------------------PEPPERSALT---------------------------------
2 tb Szechuan peppercorns
2 tb Salt

Cut chicken into 1 inch cubes; mix marinade ingredients in a medium bowl;
add chicken, mixing well, and let stand 20 minutes; mix ingredients for
Seasoning Sauce in a small cup and set aside; heat 1 cup oil in a wok over
medium heat 1 minute; stir-fry marinated chicken cubes until very lightly
browned, about
1 minute; remove chicken with a slotted spoon, draining well over the wok;
set asided; remove oil from wok except 2 tablespoons; heat oil remaining in
wok over medium heat 30 seconds; add spinach and salt; stir-fry until
spinach is tender, about 1 minute; remove from wok with a slotted spoon,
draining well over wok; arrange around outside of a warm platter; add 3
tablespoons of oil to wok and heat over medium heat 1 minute; add ginger,
garlic, green onion and hot bean sauce; stir-fry until fragrant, 1 to 2
minutes; add chicken cubes and Seasoning Sauce; stir-fry until sauce
thickens slightly; add 1 teaspoon sesame oil to wok and stir to mix;
place !

! chicken mixture in middle of platter with spinach. Makes 4 servings.

Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and
stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a
fine powder with a mortar and pestle or a pepper mill; add salt, mix well;
store in a tightly covered container. Makes about 1/4 cup. I'll keep on the
lookout for some more...Enjoy....
Posted to MC-Recipe Digest V1 #267

Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)

From: Sweeney

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