Quick-fried hot diced chicken, sichuan style

1 Servings

Ingredients

Quantity Ingredient
7 ounces Chicken breasts and thighs
2 tablespoons Cornstarch (cornflour) dissolved in
2 tablespoons Water
⅛ teaspoon Salt; or to taste
2 teaspoons Rice wine
1½ teaspoon Soy sauce
1 cup High stock
1 teaspoon Sesame oil
5 Water water chestnuts
1 Hot red chili (chilli) pepper
½ cup Vegetable oil
1 teaspoon Ginger slices
2 teaspoons Scallions; chopped
1 teaspoon Garlic slices
⅛ teaspoon Rice vinegar
⅛ teaspoon Msg

Directions

1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water 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 stir-fry 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. Stir-fry about 30 seconds. Remove, and serve.

Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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