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DICED SZECHUAN CHICKEN SOONG




Source of Recipe


Michael Tong of Shun Lee Palace in New York City


Recipe Introduction


(Chicken in Lettuce Leaves)

Serves 4



List of Ingredients




1 head iceberg lettuce
1 large, boned chicken breast, about 1 lb.
1 egg white
1/2 teaspoon salt
2 tablespoons cornstarch, separated
2 long green chiles, hot or mild
10 or 12 water chestnuts, canned or preferably fresh
1/2 cup finely diced celery
3 teaspoons finely diced carrots
1 teaspoon chopped fresh ginger
2 teaspoons or more finely chopped garlic
3 teaspoons finely chopped scallions
2 teaspoons Shao Hsing or dry sherry
1/2 teaspoon soy sauce
1/2 teaspoon chile paste with garlic
1 teaspoon sugar
1 teaspoon monosodium glutamate, optional
1 teaspoon water
2 cups peanut, vegetable, or corn oil
1/2 teaspoon sesame oil



Recipe



. Core the lettuce and separate into leaves. Pile on a platter and set aside.

2. Place the chicken breast on a flat surface and, holding a sharp kitchen knife almost parallel to the cutting surface, cut the breast into the thinnest possible slices. Stack the slices and cut into thin strips. Cut the strips into tiny cubes. There should be about two cups total.

3. Place the chicken meat in a mixing bowl and add the egg white, salt and add one tablespoon cornstarch. Blend well with fingers. Refrigerate 30 minutes or longer.

4. Core the chiles. Split them in half and cut into thin strips. Cut the strips into small cubes. There should be about one half-cup.

5. Slice the water chestnuts thinly. Cut the slices into small cubes. There should be about one half-cup.

6. Combine the chopped chiles, water chestnuts, celery, carrots, and ginger. Set aside.

7. In another bowl, combine the garlic and scallion and set aside.

8. Combine the wine, soy sauce, chile paste, sugar, and monosodium glutamate and set aside.

9. Combine the remaining one tablespoon of cornstarch and the water and stir to blend. Set aside.

10. Heat the peanut oil in a wok or skillet and when it is hot add the chicken; stir constantly to separate the cubes. Cook about 1 1/2 minutes and drain. Set aside.

11. Return two tablespoons of the oil to the wok and add the celery and water chestnut mixture. Cook, stirring, about 30 seconds and add the scallion and garlic. Cook, stirring, about 30 seconds or until the chicken is piping hot. Add the wine and soy sauce mixture and the sesame oil. Stir the cornstarch mixture until smooth and add it quickly. Stir rapidly about 30 seconds and transfer to a hot platter.

12. Serve the chicken with the lettuce on the side. Let guests help themselves, adding a spoonful or so of the chicken mixture to a lettuce leaf and folding it before eating.