| 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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