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Chengtu Chicken - Szechwan

Cuisine: Chinese
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2/3 lb 302g / 10ozChicken breasts; skinned - boned
1 teaspoon 5mlDry sherry
1 tablespoon 15mlSoy sauce
1   Egg white
  Seasoning Sauce
1 teaspoon 5mlDry sherry
1 tablespoon 15mlSoy sauce
1 1/2 teaspoons 7.5mlSugar
1 teaspoon 5mlWhite vinegar
2 tablespoons 30mlChicken stock
2 teaspoons 10mlOyster sauce
1 teaspoon 5mlCornstarch
2 tablespoons 30mlWater
1/4 teaspoon 1.3mlPepper and salt - see below
1 cup 237mlPeanut oil
2/3 lb 302g / 10ozFresh spinach
1/4 teaspoon 1.3mlSalt
3 tablespoons 45mlPeanut oil
1 teaspoon 5mlFresh ginger - chopped
1 tablespoon 15mlGarlic - chopped
1 tablespoon 15mlGreen onion - chopped
1 tablespoon 15mlHot bean sauce
1 teaspoon 5mlSesame oil
  Pepper and Salt
2 tablespoons 30mlSzechwan peppercorns
2 tablespoons 30mlSalt

Recipe Instructions

Cut chicken into 1 inch cubes; mix marinade ingredients in a medium bowl; add chicken, mixing well, and let stand 20 minutes; mix ingredients for Seasoning Sauce in a small cup and set aside; heat 1 cup oil in a wok over medium heat 1 minute; stir-fry marinated chicken cubes until very lightly browned, about 1 minute; remove chicken with a slotted spoon, draining well over the wok; set aside; remove oil from wok except 2 tablespoons; heat oil remaining in wok over medium heat 30 seconds; add spinach and salt; stir-fry until spinach is tender, about 1 minute; remove from wok with a slotted spoon, draining well over wok; arrange around outside of a warm platter; add 3 tablespoons of oil to wok and heat over medium heat 1 minute; add ginger, garlic, green onion and hot bean sauce; stir-fry until fragrant, 1 to 2 minutes; add chicken cubes and Seasoning Sauce; stir-fry until sauce thickens slightly; add 1 teaspoon sesame oil to wok and stir to mix; place chicken mixture in middle of platter with spinach. Makes 4 servings.

Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a fine powder with a mortar and pestle or a pepper mill; add salt, mix well; store in a tightly covered container. Makes about 1/4 cup. I'll keep on the lookout for some more...Enjoy....

Southern Living


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