Cheng-Du Tender Chicken

Recipe Ingredients

1/2		Tender chicken
1/2 cup	118ml	Oil
1 tablespoon	15ml	Wine
1 teaspoon	5ml	Ginger - minced
1 cup	237ml	Soup stock
1 tablespoon	15ml	Cornstarch paste
1 teaspoon	5ml	Spring onion - minced
5 oz	142g	Tender pea shoots
1 tablespoon	15ml	Red chili - minced
2 tablespoons	30ml	Chili nam yuey
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Sugar

Recipe Instructions

Chop chicken into 1" squares. hat oil in a wok. Stir fry chicken over a high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir fry for a few seconds. Add wine, minced ginger, salt and sugar. Mix well. Add hot soup stock. Cover the wok and simmer for 5 minutes. Add cornstarch paste. Add minced spring onion. Mix well. Remove and serve. Cook pea shoots in boiling water. Use to garnish plate.

From The Chinese Regional Cuisine Series, Szechuan Cooking.

Source:
Southern Living

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