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Chinese   -   Chengtu Chicken - Szechuan   adapted from unknown

Description  
Ingredients
  • 2/3 Pound Chicken breasts; skinned -- boned
  • -----MARINADE-----
  • 1 Teaspoon Dry sherry
  • 1 Tablespoon Soy sauce
  • 1 Egg white
  • -----SEASONING SAUCE-----
  • 1 Teaspoon Dry sherry
  • 1 Tablespoon Soy sauce
  • 1 1/2 Teaspoons Sugar
  • 1 Teaspoon White vinegar
  • 2 Tablespoons Chicken stock
  • 2 Teaspoons Oyster sauce
  • 1 Teaspoon Cornstarch
  • 2 Tablespoons Water
  • 1/4 Teaspoon Peppersalt - see below
  • 1 Cup Peanut oil
  • 2/3 Pound Fresh spinach
  • 1/4 Teaspoon Salt
  • 3 Tablespoons Peanut oil
  • 1 Teaspoon Fresh ginger -- chopped
  • 1 Tablespoon Garlic -- chopped
  • 1 Tablespoon Green onion -- chopped
  • 1 Tablespoon Hot bean sauce
  • 1 Teaspoon Sesame oil
  • -----PEPPERSALT-----
  • 2 Tablespoons Szechuan peppercorns
  • 2 Tablespoons Salt
Directions 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 asided; 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 pla
tter 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....
Chuck in Pok Thursday 01:55 pm 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
=============== Reply 44 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM-SZECHWAN (59)
To: BGMB90B ELAINE RADIS Date: 12/08 From: BGMB90B ELAINE RADIS Time: 9:26 PM
Serves 4
Time to Make 0:00



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