Recipe - Chengdu Chicken (Cheng Du Gai Yuk)

1 pound Chicken breast; in bite
sized pieces
1 tablespoon Soy sauce
1 tablespoon Chinese cooking wine
1 tablespoon Cornstarch
Peanut oil for stir frying
1 tablespoon Garlic; finely chopped
1 tablespoon Ginger; finely chopped
1 cup Bamboo shoots; in bite size
pieces
1 cup Tomatoes; in pieces
One fourth cup Green onion; chopped
1 tablespoon Hot bean paste
1 One half tablespoon Soy sauce
1 teaspoon Vinegar
1 teaspoon Sugar
2 teaspoon Sesame oil
1 teaspoon Szechuan pepper
1 teaspoon Salt
2 tablespoon Water (cold)
1 teaspoon Cornstarch

1. Mix soy sauce, chinese cooking wine and corn starch, add chicken and mix
to coat. Marinate for 15 minutes.

2. Heat wok. Add 2 peanut oil, garlic and ginger. Stir fry 1 minute.

3. Add chicken. Stir fry 2 minutes until chicken changes color. Remove.

4. Reheat wok. Add 1 tbsp peanut oil, bamboo shoots, white portion of green
onions and tomatoes. Stir fry 2 minutes to heat through.

5. Add chicken and stir fry 1 minute.

6. Add hot bean paste, soy sauce, vinegar, suagr, sesame oil, szechuan
pepper and salt.

7. Serve garnished with green onions.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 224 by RecipeLu
recipelu@geocities.com on Nov 08, 1997