Chengtu Chicken - Szechwan Recipe - Cooking Index
Chengtu Chicken - Szechwan Recipe - Cooking Index
| 2/3 lb | 302g / 10oz | Chicken breasts; skinned - boned |
| Marinade | ||
| 1 teaspoon | 5ml | Dry sherry |
| 1 tablespoon | 15ml | Soy sauce |
| 1 | Egg white | |
| Seasoning Sauce | ||
| 1 teaspoon | 5ml | Dry sherry |
| 1 tablespoon | 15ml | Soy sauce |
| 1 1/2 teaspoons | 7.5ml | Sugar |
| 1 teaspoon | 5ml | White vinegar |
| 2 tablespoons | 30ml | Chicken stock |
| 2 teaspoons | 10ml | Oyster sauce |
| 1 teaspoon | 5ml | Cornstarch |
| 2 tablespoons | 30ml | Water |
| 1/4 teaspoon | 1.3ml | Pepper and salt - see below |
| 1 cup | 237ml | Peanut oil |
| 2/3 lb | 302g / 10oz | Fresh spinach |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 tablespoons | 45ml | Peanut oil |
| 1 teaspoon | 5ml | Fresh ginger - chopped |
| 1 tablespoon | 15ml | Garlic - chopped |
| 1 tablespoon | 15ml | Green onion - chopped |
| 1 tablespoon | 15ml | Hot bean sauce |
| 1 teaspoon | 5ml | Sesame oil |
| Pepper and Salt | ||
| 2 tablespoons | 30ml | Szechwan peppercorns |
| 2 tablespoons | 30ml | Salt |
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....
Source:
Southern Living
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