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Chinese   -   Princess Chicken - Szechuan   adapted from unknown

  • 2 Pounds Chicken thighs -- or 1 lb
  • breasts -- skinned
  • and boned
  • 3 Tablespoons Cornstarch
  • 1 Tablespoon Soy sauce
  • 10 Dried hot peppers -- (1 inch)
  • -----SEASONING SAUCE-----
  • 1 Tablespoon Dry sherry
  • 2 Tablespoons Soy sauce
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Sesame oil
  • 1 Cup Vegetable oil
  • 1 Teaspoon Szechuan peppercorns
  • 1 Teaspoon Ginger -- minced
  • 1/2 Cup Unsalted roasted peanuts -- chopped
Directions Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well.
Let stand 30 minutes. Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside.
Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot. Yield:
6 to 8 servings. Chuck in Pok Thursday 10:18 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Serves 4
Time to Make 0:00

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