Recipe - Hot Spiced Chicken

1 pound Chicken pieces
(wings or thighs)
One half teaspoon Salt
2 Scallions
2/3 cup Oil, preferably peanut
1 Dried red chile
halved lengthwise
1 teaspoon Oil
One half teaspoon Finely chopped ginger root
1 teaspoon Chili bean sauce; =OR=
One half teaspoon Chili powder
1 1/3 cup Chicken stock
One half teaspoon Ground Sichuan peppercorns
Roasted, (optional)
One half teaspoon Granulated sugar
2 teaspoon Dark soy sauce

RUB THE CHICKEN PIECES with the salt and let them sit for about 30 minutes.
Cut the scallions into 2inch pieces. Heat the 2/3 cup of oil in a wok or
large skillet, and then add the dried chile to flavor the oil. When it
turns black, turn the heat down. (At this point you may remove the chile or
leave it in as the Chinese do.) Slowly brown the chicken pieces, a few at a
time, skinside down. Turn the chicken pieces over and brown the other
side. Drain the cooked pieces on paper towels. Heat a clean wok or skillet
and add 1 teaspoon oil. Fry in it the scallions, ginger and chili bean
sauce (or chile powder), taking care not to have the heat too high or the
sauce will burn. A few seconds later, add the chicken stock, Sichuan
peppercorns, sugar and dark soy sauce. Then turn the heat down low, and add
the chicken pieces. Cover, and finish cooking the chicken in this sauce,
turning the pieces from time to time. This should take about 20to30
minutes. Serve the chicken with the sauce, first removing any surface fat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini