Chengtu Chicken - Szechuan

---------- Recipe via Meal-Master (tm) v8.04

Title: Chengtu Chicken - Szechuan
Categories: Chinese, Chicken, Main dish
Yield: 4 servings


2/3 lb Chicken breasts; skinned --
: boned
: 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 cupand 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.... Recipe By :

From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29
Oct 1996 22:51:17 +0800 (

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