CHENGDU CHICKEN RECIPE RECIPES

Steps:

• Szechuan peppercorns are available in Chinese groceries.
• To use, put a teaspoon or two of them in a dry skillet (no oil!).
• Toast over medium heat until they start to smoke.
• It takes less than a minute or two.
• Crush them with a rolling pin or in a mortar and pestle.
• Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
• Heat wok until smoking hot.
• Pour in 3- 4 T oil; stir fry chicken until just cooked.
• Remove to a colander and let excess oil drain into a bowl.
• Reheat wok; stir in seasonings.
• As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
• Stir in the sauce until it bubbles.
• Thicken slightly with a little of the cornstarch mixture.
• Return the chicken along with the tomato, stirring until very hot.
• Stir in a few drops of sesame oil.
• Sprinkle Szechwan peppercorn powder over.
• Remove immediately to a heated serving platter.

Steps:

• Combine half the sauce, half the wine and half the sesame oil in large bowl; add chicken, mix well. Cover; refrigerate 20 minutes.
• Heat 1 tablespoon of the peanut oil in wok; stir-fry spinach until just wilted. Remove from wok; cover to keep warm.
• Heat half the remaining peanut oil in wok; stir-fry chicken mixture, in batches, until browned. Heat remaining peanut oil in wok; stir-fry garlic, ginger and onion until onion just softens.
• Return chicken and remaining sauce, wine and sesame oil to wok with vinegar, sugar, rind and sambal; stir-fry until chicken is cooked.
• Serve spinach topped with chicken; sprinkle with pepper.