Princess Chicken- Szechuan

* Exported from MasterCook *

PRINCESS CHICKEN - SZECHUAN

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chicken thighs -- or 1 lb
breasts -- skinned
and boned
3 tablespoons Cornstarch
1 tablespoon Soy sauce
10 Dried hot peppers -- (1 inch)
-----SEASONING SAUCE-----
1 tablespoon Dry sherry
2 tablespoons Soy sauce
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1 cup Vegetable oil
1 teaspoon Szechuan peppercorns
1 teaspoon Ginger -- minced
1/2 cup Unsalted roasted peanuts -- chopped

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

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