INGREDIENTS

INSTRUCTIONS

Parboiling the chicken: Rinse the breasts under cold running water and
remove any bloody clots. Smash the ginger & scallions lightly to
release their juices, and put them with the breasts in a small, heavy
pot to hold the chicken snugly. Add boiling water to cover, return  the
liquid to boil over high heat, then reduce the heat to maintain a
steady simmer. Simmer the breasts 10 minutes. Remove the chicken
immediately from the pot w. a Chinese mesh spoon or a slotted spoon,
and spray with cold water to stop the cooking. Reserve the cooking
liquid. Use to empty your freezer of bones & make stock. The chilled
chicken may be sealed airtight and refrigerated overnight. Bring to
room temperature prior to cooking.  Other preparations: Soak the
mushrooms in cold or hot water to cover  until fully soft & spongy, 20
minutes to 1 hour. Snip off the stems,  rinse under running water to
dislodge any sand trapped in the gills,  then cut the caps into long
strips 1/8-inch wide.  Roast the peppercorns in a dry skillet over
medium heat, stirring for  about 1 minute until they are fragrant &
begin to smoke. Crush to a  coarse consistency w. the end of a cleaver
handle or in a mortar (I  use a small coffee grinder - Holly)  Cut
whole chicken breasts in half to one side of the keel bone.  Leaving
the skin in place, remove the meat in as much as one piece as
possible. (You may discard the chicken skin if you wish, but it is
customary in this dish to leave it on). Separate the fillets (some
people call these 'tenders' - Holly) from the main pieces, and remove
any membranes, fatty lozenges, and the tough tips at the end of the
tendons. Much of the meat will be red, as at this point it is pnly
partially cooked. Slice the meat crosswise, against the grain, into
strips 1/2-inch wide. Cut long strips into 1 1/2 to 2-inch lengths.
Cut the scallion segments lengthwise into slivers 1/8-inch thick and
combine in a small dish with the ginger threads & chili flakes.
Combine the stock, soy, wine, sugar, and salt (NOT the vinegar),
stirring to dissolve sugar.  Preparations may be completed several
hours in advance. Seal the  ingredients airtight, and bring to room
temperature before cooking.  Stir-frying the dish: About 10 minutes
before serving, have all  ingredients and a Chinese mesh spoon or a
slotted spoon within easy  reach of your stovetop. Put a serving dish
of contrasting color in a  low oven to warm.  Heat a wok or large,
heavy skillet over high heat until hot enough to  evaporate a bead of
water on contact. Add the oil, swirl to coat the  pan, then reduce the
heat to medium-high. When the oil is hot enough  to gently sizzle a
pinch of peppercorn, add the peppercorns & let  them sizzle until
fragrant, about 5 seconds. Adjust the heat as  necessary to prevent
scorching. Add the scallion, ginger & red chili  flakes & stir until
the fragrance is pronounced, 10-15 seconds. Add  the mushrooms, toss to
combine, then add the liquids to the pan &  raise the heat to bring the
mixture to a gentle simmer, stirring. Add  the chicken, stir gently
until it turns 95 percent white, then remove  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 2405
Calories From Fat: 1318
Total Fat: 146.5g
Cholesterol: 464.2mg
Sodium: 2853.1mg
Potassium: 1752.3mg
Carbohydrates: 103.8g
Fiber: 4g
Sugar: 5.2g
Protein: 156.7g