Chengdu Chicken

A delicious Szechwan chicken stir with very complex flavors. A little difficult to make but worth the effort.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄2 lb boneless skinless chicken breast, cubed

• Coating

• 1  tablespoon cornstarch
• 1 1⁄2 tablespoons dry sherry
• 1 1⁄2 tablespoons dark soy sauce
• 1⁄2 cup  sliced bamboo shoots or 1⁄2 cup celery
• 1  small tomatoes, cut in wedges

• Seasonings

• 1  tablespoon  minced fresh ginger
• 1  tablespoon  minced garlic
• 2  scallions, cut 1 inch
• 1  tablespoon  szechuan hot bean sauce (Available in Chinese groceries no substitute)

• Sauce

• 1 1⁄2 tablespoons dark soy sauce
• 1  teaspoon vinegar (white or cider)
• 1⁄2 cup  chicken stock
• 1  teaspoon sugar (or less, to taste)
• 1  tablespoon ketchup (opt but very good) or 1  tablespoon Worcestershire sauce (opt but very good)
• 1  teaspoon Chinese chili sauce (opt, if you like it very hot)
•  vegetable oil
•  cornstarch, mixed in
•  water
• 3 -5  drops  sesame oil
• 1⁄2 teaspoon  ground roast szechuan peppercorns

Directions

1. Szechuan peppercorns are available in Chinese groceries.
2. To use, put a teaspoon or two of them in a dry skillet (no oil!).
3. Toast over medium heat until they start to smoke.
4. It takes less than a minute or two.
5. Crush them with a rolling pin or in a mortar and pestle.
6. Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
7. Heat wok until smoking hot.
8. Pour in 3- 4 T oil; stir fry chicken until just cooked.
9. Remove to a colander and let excess oil drain into a bowl.
10. Reheat wok; stir in seasonings.
11. As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
12. Stir in the sauce until it bubbles.
13. Thicken slightly with a little of the cornstarch mixture.
14. Return the chicken along with the tomato, stirring until very hot.
15. Stir in a few drops of sesame oil.
16. Sprinkle Szechwan peppercorn powder over.
17. Remove immediately to a heated serving platter.