Cheng-du tender chicken

2 servings

Ingredients

Quantity Ingredient
½ each Tender Chicken
½ cup Oil
1 tablespoon Wine
1 teaspoon Ginger, minced
1 cup Soup Stock
1 tablespoon Cornstarch Paste
1 teaspoon Spring Onion, minced
5 ounces Tender Pea Shoots
1 tablespoon Red Chili, minced
2 tablespoons Chili Nam Yuey
2 teaspoons Salt
1 teaspoon Sugar

Directions

Chop chicken into 1" squares. hat oil in a wok. Stir fry chicken over a high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir fry for a few seconds. Add wine, minced ginger, salt and sugar. Mix well. Add hot soup stock. Cover the wok and simmer for 5 minutes. Add cornstarch paste.

Add minced spring onion. Mix well. Remove and serve. Cook pea shoots in boiling water. Use to garnish plate.

From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor.

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