Chengtu Chicken- Szechuan

* Exported from MasterCook *

CHENGTU CHICKEN - SZECHUAN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound Chicken breasts; skinned -- boned
-----MARINADE-----
1 teaspoon Dry sherry
1 tablespoon Soy sauce
1 Egg white
-----SEASONING SAUCE-----
1 teaspoon Dry sherry
1 tablespoon Soy sauce
1 1/2 teaspoons Sugar
1 teaspoon White vinegar
2 tablespoons Chicken stock
2 teaspoons Oyster sauce
1 teaspoon Cornstarch
2 tablespoons Water
1/4 teaspoon Peppersalt - see below
1 cup Peanut oil
2/3 pound Fresh spinach
1/4 teaspoon Salt
3 tablespoons Peanut oil
1 teaspoon Fresh ginger -- chopped
1 tablespoon Garlic -- chopped
1 tablespoon Green onion -- chopped
1 tablespoon Hot bean sauce
1 teaspoon Sesame oil
-----PEPPERSALT-----
2 tablespoons Szechuan peppercorns
2 tablespoons 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....

Chuck in Pok Thursday 01:55 pm 11/25 C.OZBURN on GEnie Formatted by Elaine
Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

=============== Reply 44 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-SZECHWAN (59)
To: BGMB90B ELAINE RADIS Date: 12/08 From: BGMB90B
ELAINE RADIS Time: 9:26 PM

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