| 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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