General Chua's Chicken

Recipe Ingredients

1		Chicken breast
		Marinade
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Cornstarch - sauce
1 tablespoon	15ml	White vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cornstarch
		Vegetable oil for - blanching
3		Dried red chili pods - seasonings
1		Green onion - (white part)
1/2 teaspoon	2.5ml	Ginger - fresh, minced
1		Garlic clove - minced
2 teaspoons	10ml	Sesame oil

Recipe Instructions

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside.

To oil-blanch, set wok over high heat for about 1 minute.

Add 2 cups oil and heat to 350F.

Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides.

Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying for another 30 seconds.

Pour in sauce and cook until thickened. To serve, stir in sesame oil.

Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark.

Source:
Martin Yan

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