Princess chicken - szechuan

4 servings

Ingredients

Quantity Ingredient
2 pounds Chicken thighs; or 1 lb
Breasts; skinned
And boned
1 tablespoon Dry sherry
2 tablespoons Soy sauce
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Cornstarch
3 tablespoons Cornstarch
1 tablespoon Soy sauce
10 Dried hot peppers; (1 inch)
1 teaspoon Sesame oil
1 cup Vegetable oil
1 teaspoon Szechuan peppercorns
1 teaspoon Ginger; minced
½ cup Unsalted roasted peanuts; ch

Directions

SEASONING SAUCE

Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers.

Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside.

Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside.

Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot. Yield: 6 to 8 servings. Chuck in Pok Thursday 10:18 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

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