Chengdu Chicken

Prep Time: 30 Minutes

Cook Time: 5 Minutes

Ready In: 35 Minutes

Servings: 2

A delicious Szechwan chicken stir with very complex flavors. A little difficult to make but worth the effort.

Ingredients:

1/2 lb boneless skinless chicken breast, cubed

1 tablespoon cornstarch

1 1/2 tablespoons dry sherry

1 1/2 tablespoons dark soy sauce

1/2 cup sliced bamboo shoots or 1/2 cup celery

1 small tomato, cut in wedges

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

2 scallions, cut 1 inch

1 tablespoon szechuan hot bean sauce (available in chinese groceries no substitute)

1 1/2 tablespoons dark soy sauce

1 teaspoon vinegar (white or cider)

1/2 cup chicken stock

1 teaspoon sugar (or less, to taste)

1 tablespoon ketchup (opt but very good) or 1 tablespoon worcestershire sauce (opt but very good)

1 teaspoon chinese chili sauce (opt, if you like it very hot)

vegetable oil

cornstarch, mixed in

water

3 -5 drops sesame oil

1/2 teaspoon ground roast szechuan peppercorns

Directions:

1. Szechuan peppercorns are available in Chinese groceries.
2. To use, put a teaspoon or two of them in a dry skillet (no oil!).
3. Toast over medium heat until they start to smoke.
4. It takes less than a minute or two.
5. Crush them with a rolling pin or in a mortar and pestle.
6. Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
7. Heat wok until smoking hot.
8. Pour in 3- 4 T oil; stir fry chicken until just cooked.
9. Remove to a colander and let excess oil drain into a bowl.
10. Reheat wok; stir in seasonings.
11. As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
12. Stir in the sauce until it bubbles.
13. Thicken slightly with a little of the cornstarch mixture.
14. Return the chicken along with the tomato, stirring until very hot.
15. Stir in a few drops of sesame oil.
16. Sprinkle Szechwan peppercorn powder over.
17. Remove immediately to a heated serving platter.

By RecipeOfHealth.com