Recipe - Piquant Chicken Sichuan Style

1 Whole fryer chicken or
capon, about 2 lb
2 tablespoon Soy sauce
1 teaspoon Vinegar
1 teaspoon Scallions; chopped
1 teaspoon Fresh ginger; chopped
1 teaspoon Chili(chilli) oil
One half teaspoon Sesame oil
One half teaspoon Pepper
One half teaspoon Ground sichuan peppercorn
One half teaspoon Msg

1. Wash the chicken and place in a pot of boiling water to cover. Boil over
high heat for 30 minutes,remove,drain,and let cool. Chop into One half inch by 2
inch (4cm x 5cm)pieces and place in a serving dish.

2. Mix all the seasonings together until the sugar is dissolved. Pour over
the chicken and serve.

Note:This dish is know for its combination of piquant,pepperyhot
flavours,hence the Chinese name "Piquent Chicken. "
Posted to recipeludigest Volume 01 Number 234 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997