| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 2/3 |
lb |
Chicken breasts; skinned; boned |
| 1 |
ts |
Dry sherry |
| 1 |
tb |
Soy sauce |
| 1 |
|
Egg white |
| 1 |
ts |
Dry sherry |
| 1 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Sugar |
| 1 |
ts |
White vinegar |
| 2 |
tb |
Chicken stock |
| 2 |
ts |
Oyster sauce |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1/4 |
ts |
Peppersalt – see below |
| 1 |
c |
Peanut oil |
| 2/3 |
lb |
Fresh spinach |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Peanut oil |
| 1 |
ts |
Fresh ginger; chopped |
| 1 |
tb |
Garlic; chopped |
| 1 |
tb |
Green onion; chopped |
| 1 |
tb |
Hot bean sauce |
| 1 |
ts |
Sesame oil |
| 2 |
tb |
Szechuan peppercorns |
| 2 |
tb |
Salt |
INSTRUCTIONS
MARINADE
SEASONING SAUCE
PEPPERSALT
Cut chicken into 1 inch cubes; mix marinade ingredients in a medium bowl;
add chicken, mixing well, and let stand 20 minutes; mix ingredients for
Seasoning Sauce in a small cup and set aside; heat 1 cup oil in a wok over
medium heat 1 minute; stir-fry marinated chicken cubes until very lightly
browned, about
1 minute; remove chicken with a slotted spoon, draining well over the wok;
set asided; remove oil from wok except 2 tablespoons; heat oil remaining in
wok over medium heat 30 seconds; add spinach and salt; stir-fry until
spinach is tender, about 1 minute; remove from wok with a slotted spoon,
draining well over wok; arrange around outside of a warm platter; add 3
tablespoons of oil to wok and heat over medium heat 1 minute; add ginger,
garlic, green onion and hot bean sauce; stir-fry until fragrant, 1 to 2
minutes; add chicken cubes and Seasoning Sauce; stir-fry until sauce
thickens slightly; add 1 teaspoon sesame oil to wok and stir to mix;
place !
! chicken mixture in middle of platter with spinach. Makes 4 servings.
Heat a medium saucepan over medium-low heat 1 minute; add peppercorns and
stir-fry 5 minutes; remove from heat and let cool; grind peppercorns to a
fine powder with a mortar and pestle or a pepper mill; add salt, mix well;
store in a tightly covered container. Makes about 1/4 cup. I'll keep on the
lookout for some more...Enjoy....
Posted to MC-Recipe Digest V1 #267
Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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