INGREDIENTS

INSTRUCTIONS

Here is another Hot Chinese Recipe from Szechuan Province. This one uses a
very hot chile paste, available at a Chinese grocery store made by Lee Kum
Kee, Chile paste with garlic. It is incredibly hot, dont have any idea what
kind of chiles they are using, but they are HOT! This dish also makes use
of another Chinese cooking trick, the slippery marinade, comprised of
sherry(or Chinese cooking wine),egg white, cornstarch and sesame oil, which
is the reason that chicken pieces done at a good chinese restaurant taste
the way they do. Have fun with this recipe, a wok is almost an essential,
and they are so inexpensive at a Chinese market. Get a carbon steel one,
and then season it thusly...first scrub with detergent and steel wool, then
rinse well, put it in the oven to completely dry, then rub peanut oil all
around it on the inside, then heat it over high heat, until it gets
black..wipe it out when it cools, and re-oil..that's it, it will get
blacker with time and use, and eventually be completely non stick.
Soak the dried mushrooms in very hot water for 30 minutes until soft.
Remove and discard the stems, and shred the mushrooms. Chop the chicken
into bite size pieces and set aside. Lightly beat the egg white, add the
sherry, half the sugar and the cornstarch, mix well and add the
chicken...place in the fridge, this can be done several hours before the
cooking process, in fact it is better if you do. In a small bowl, combine
the chile paste, water, soy sauce and the remaining sugar...set this aside.
Cooking: Heat a wok or large skillet over high, until a drop of water
sizzles, maintain high heat throughout the cooking process. Add the peanut
oil, and just before it starts to smoke, add the chicken pieces after
giving them a stir in the marinade..stir fry for about a minute, until the
chicken begins to brown slightly, and remove the chicken. Drain off all but
about 2 tbls of oil, re-heat the wok, and add the bamboo shoots, mushrooms,
carrots, and the habs, stir fry for about one minute, then add the chile
paste mixture, stir fry this in and add the reserved cooked chicken, stir
fry another minute, thicken with the cornstarch mixture, add about 1 tbls
of sesame oil,stir around and serve...this will serve two with other
Chinese dishes, rice or-and a vegetable dish...one of those tomorrow
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on May
29, 1998

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