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    Sautéed Chicken Chengdu Style


    Source of Recipe


    the web

    List of Ingredients




    1/2 chicken (about 1 1/2 pounds)
    2 tablespoons shredded green onion
    1/2 tablespoon shredded ginger
    2 tablespoons shredded celery
    1 tablespoon shredded red hot pepper
    1 tablespoon Szechwan peppercorn*
    2 teaspoons salt
    1 teaspoon sugar
    1/2 tablespoon Chinkiang or Chinese black rice vinegar*
    1 tablespoon cooking wine
    2 tablespoons hot bean sauce or paste*
    1 cup hot water

    Mixture
    2 teaspoons cornstarch
    2 teaspoons cold water

    1/2 cup oil

    Recipe



    Remove the fat from the chicken. Chop into 1-inch pieces. Prepare the vegetables according to the instructions.
    Heat the wok and add oil. When the oil is ready, add the chicken. Stir-fry until it is approximately half-cooked, and add the peppercorn, stirring thoroughly. Add the red pepper and the bean sauce or paste, stirring for 2 more minutes.
    Add the wine, ginger, garlic, sugar, vinegar, salt, and 1 cup hot water. Cover and simmer for approximately 5 minutes.
    Mix the cornstarch and water into a paste, and stir it into the wok until thickened. Add the shredded celery and green onion. Mix together well and serve.

    *Available at Asian markets

 

 

 


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