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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