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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook. Ingredients:
2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes |
1/2 teaspoon salt |
1 egg white |
1 tablespoon cornstarch |
2 cups oil, for deep frying |
1/2 cup skinless roasted peanuts |
10 whole dried hot chili peppers |
2 scallions, cut into 1/2 in. lengths |
2 garlic cloves, minced |
1 teaspoon chili paste with garlic |
2 tablespoons dark soy sauce |
1 tablespoon sherry wine |
1 teaspoon sugar |
1 teaspoon red wine vinegar |
1/4 cup chicken stock |
1 teaspoon cornstarch |
1 teaspoon sesame seed oil |
Directions:
1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.
2. In small bowl, blend sauce ingredients. Set aside.
3. Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.
4. Remove by draining through strainer into another pot.
5. Reheat same oil.
6. Deep fry peanutsover moderate heat until golden brown.
7. Remove by draining through strainer.
8. Reheat 2 tbs. oil in wok til smoking hot.
9. Stir-fry red chili peppers til they are dark red.
10. Lower heat.
11. Add scallions and garlic.Stir-fry 30 seconds.
12. Pour in chicken. Stir-fry on high for 1 minute.
13. Add sauce.
14. Stir-fry until heated and glazed thouroughly.
15. Add peanuts.
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