Recipe - Chengtu Chicken - Szechuan

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 One half teaspoon Sugar
1 teaspoon White vinegar
2 tablespoon Chicken stock
2 teaspoon Oyster sauce
1 teaspoon Cornstarch
2 tablespoon Water
One fourth teaspoon Peppersalt see below
1 cup Peanut oil
2/3 pound Fresh spinach
One fourth teaspoon Salt
3 tablespoon 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 tablespoon Szechuan peppercorns
2 tablespoon 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; stirfry 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; stirfry 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; stirfry until fragrant, 1 to 2
minutes; add chicken cubes and Seasoning Sauce; stirfry 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 mediumlow heat 1 minute; add peppercorns and
stirfry 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 One fourth cup. I'll keep on the
lookout for some more...Enjoy....
Posted to MCRecipe Digest V1 #267

Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net