Chinese- Chengtu Chicken
Source of Recipe
Fire & Spice
List of Ingredients
1 1/4 pounds boneless, skinless chicken breasts
1/2 cup vegetable oil
1/2 cup raw, skinned peanuts
3 whole scallions, sliced diagonally into 1-inch pieces
2 cloves garlic, sliced
1 tablespoon shredded fresh ginger
1 green chili, seeded and sliced
1 fresh red chili, seeded and sliced
1 yellow chili, seeded and sliced (optional)
Seasoning for chicken
1 teaspoon sesame oil
2 teaspoons light soy sauce
2 teaspoons Chinese cooking (rice) wine or sake
Sauce
1 tablespoon light soy sauce
1/4 to 1/2 teaspoon chili oil
2 teaspoons Chinese cooking (rice) wine or sake, or 3/4 teaspoon brandy
1/2 cup chicken stock
2 teaspoons cornstarch
Freshly ground black pepper, to taste
Garnish
Reserved slice chili
Recipe
1. Cut chicken into 1/2-inch cubes and place in a dish. Sprinkle on the seasoning ingredients, mix well and let marinate for 15 minutes.
2. Heat the oil over medium-high heat in a wok of skillet and fry the peanuts until golden, about 1 1/2 minutes. Remove the pan and set aside. Pour off half the oil. Add the chicken to the pan and stir-fry over high heat until it turns a light golden brown, about 2 minutes. Remove from the pan and set aside.
3. Reheat the pan briefly over medium-high heat, add the scallions, garlic, ginger and most of the chilies, reserving a few slices for garnish. Stir-fry for 1 1/2 minutes. Return the chicken and add the soy, chili oil and wine. Stir briefly.
4. Combine the chicken stock and cornstarch, pour into the pan and cook until the sauce thickens and becomes translucent. Add pepper to taste and finally, stir in the peanuts.
5. Serve onto a plate and garnish with the reserved sliced chili.
To make a milder dish, stir 2 teaspoons of sesame paste (tahini) and a little extra stock or water into the sauce.
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