Recipe - Quick-Fried Hot Diced Chicken Sichuan Style

7 ounce Chicken breasts and thighs
2 tablespoon Cornstarch (cornflour)
dissolved in
2 tablespoon Water
1/8 teaspoon Salt; or to taste
2 teaspoon Rice wine
1 One half teaspoon Soy sauce
1 cup High stock
1 teaspoon Sesame oil
5 Water water chestnuts
1 Hot red chili (chilli)
pepper
One half cup Vegetable oil
1 teaspoon Ginger slices
2 teaspoon Scallions; chopped
1 teaspoon Garlic slices
1/8 teaspoon Rice vinegar
1/8 teaspoon Msg

1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarchwater
mixture with salt and 1 tsp of the rice wine. Add the chicken and stir to
coat well. Set aside.

2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the
stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce.
Set aside. Peel and dice the water chestnuts. Seed the chili pepper and
chop finely. Set aside.

3. Heat the oil in a wok over high heat to 225, or until small bubbles
appear around the edge of a piece of scallion green or ginger tossed into
the oil. Add the chicken and chili pepper and stirfry until the chicken
turns red.

4. Add the ginger, water chestnuts, scallions and garlic, and fry until
fragrant. Stir in the sauce and sprinkle with the vinegar. Stirfry about
30 seconds. Remove, and serve.
Posted to recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997