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Piquant Chicken,sichuan Style

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CATEGORY CUISINE TAG YIELD
Meats Chinese Chinese, Poultry 1 Servings

INGREDIENTS

1 Whole fryer chicken or capon, about 2 lb
2 tb Soy sauce
1 ts Vinegar
1 ts Scallions; chopped
1 ts Fresh ginger; chopped
1 ts Chili(chilli) oil
1/2 ts Sesame oil
1/2 ts Pepper
1/2 ts Ground sichuan peppercorn
1/2 ts Msg

INSTRUCTIONS

1. Wash the chicken and place in a pot of boiling water to cover. Boil over
high heat for 30 minutes,remove,drain,and let cool. Chop into 1/2 inch by 2
inch (4cm x 5cm)pieces and place in a serving dish.
2. Mix all the seasonings together until the sugar is dissolved. Pour over
the chicken and serve.
Note:This dish is know for its combination of piquant,peppery-hot
flavours,hence the Chinese name "Piquent Chicken. "
Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland
<kirkland@gj.net> on Nov 09, 1997

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