| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chicken, Oriental |
4 |
Servings |
INGREDIENTS
|
|
SUSAN AARONSON (PSTT79C) |
| 12 |
|
Chicken thighs; bone, skin, 1" pcs |
| 2/3 |
c |
Cornstarch |
| 2 |
c |
Canned chicken broth |
| 2 |
ts |
Garlic; mince fine |
| 2 |
ts |
Fresh ginger; grate |
| 1/2 |
c |
Chinese Dark soy sauce |
| 1/3 |
c |
Cider vinegar |
| 1/4 |
c |
Very dry, Fino sherry; (from Xerez Spain) |
| 1 |
tb |
MSG or salt |
| 1/2 |
c |
Sugar |
|
|
COATING FOR CHICKEN |
| 1/2 |
c |
Dark soy sauce |
| 1 |
ts |
Fresh ground black pepper |
| 1 |
ts |
White pepper |
| 2 |
|
Egg whites |
| 1 |
c |
Cornstarch |
| 1/2 |
c |
Peanut oil plus oil for deep frying |
| 2 |
bn |
Scallions; 1/2" pcs 8 dried thin reddish Szechuan peppercorns |
INSTRUCTIONS
Mix all the ingredients (except the chicken) together until well blended
and sugar is dissolved. Set aside until chicken is cooked. CHICKEN COATING-
Wash and thoroughly dry the chicken chunks. Mix all the coating ingredients
together and add the chicken, stirring to completely and evenly coat the
pieces. Heat a wok with 3 cups of peanut oil (if your wok if bigger, add
more oil). When oil is hot--about 375 ~, add the chicken chunks, stirring
with a chopstick or a knife (the thin instrument will enable you to keep
the pieces separated) Turn the pieces constantly in the oil to ensure even
cooking and browning. When cooked through (not overcooked) remove the
crisp/brown pieces and drain well on paper toweling. Continue frying the
chicken until all pieces are done. Reserve 2 tb of oil from the frying
chicken in the wok and toss in the peppercorns, stirring until they begin
to turn black. If you like it hotter, crush the peppercorns until the seeds
come out of the pod-this is where the heat is. If you like it milder,
remove the peppercorns. Add the scallions and toss for a few seconds then
add the sauce ingredients, stirring very well and cooking just to the boil.
The sauce will thicken at the boil and longer cooking will break down the
cornstarch and cause the sauce to thin in a very short time. Add the
chicken pieces to the sauce and stir. Taste for seasoning, adjust with salt
and pepper to taste. This recipe, which I have since modified, was posted 4
or 5 years ago but regretfully, I don't have the name of the original
poster.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Jul 22, 1997
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