Chengdu Chicken

Recipe by tgobbi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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