Chengdu Chicken Food
CHENGDU CHICKEN
A delicious Szechwan chicken stir with very complex flavors. A little difficult to make but worth the effort.
Provided by tgobbi
Categories Szechuan
Time 35m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Szechuan peppercorns are available in Chinese groceries.
- To use, put a teaspoon or two of them in a dry skillet (no oil!).
- Toast over medium heat until they start to smoke.
- It takes less than a minute or two.
- Crush them with a rolling pin or in a mortar and pestle.
- Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
- Heat wok until smoking hot.
- Pour in 3- 4 T oil; stir fry chicken until just cooked.
- Remove to a colander and let excess oil drain into a bowl.
- Reheat wok; stir in seasonings.
- As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
- Stir in the sauce until it bubbles.
- Thicken slightly with a little of the cornstarch mixture.
- Return the chicken along with the tomato, stirring until very hot.
- Stir in a few drops of sesame oil.
- Sprinkle Szechwan peppercorn powder over.
- Remove immediately to a heated serving platter.
Nutrition Facts : Calories 320.9, Fat 8, SaturatedFat 1.4, Cholesterol 67.6, Sodium 1761.8, Carbohydrate 19.5, Fiber 2.2, Sugar 8.4, Protein 32.7
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