How to make it

  • Prep:
  • Core the tomato, squeeze all the excess juice and seeds out, and mince finely. Put on a plate with the celery.
  • Add the marinade ingredients to the chicken and stir until well blended and the chicken is completely coated. Let sit for at least 30 minutes.
  • Velveting the chicken: You can either do this in hot (350) oil, about 2 c. of it, or simmering water. Water will give you "softer" chicken than oil, although oil is more common. If using oil, put about 2 c. in a wok and heat it until 350. Stir the chicken and add it, then stir-fry it until it turns white, and drain (leaving about a tablespoon of oil in the wok). If using water, bring a large pot of water to a boil, stir the chicken and add it, stirring only once or twice to separate the pieces. Cover the pot and let it simmer for about 3 minutes, until the chicken pieces are white, and drain.
  • Blend the seasoning ingredients thoroughly.
  • Heat a wok over extremely high heat, and when very hot, add the oil. Swirl the wok to coat it, then add the garlic, ginger, chilis, and white part of the green onions. Flip in the oil until fragrant, about five seconds. Add the celery and tomatoes, and cook for about 2 minutes over extremely high heat. Add the chicken, mix well, then add the seasonings. Stir-fry for a minute or so, to cook the seasonings into the ingredients, sprinkle with the Szechuan peppercorns, and serve.
  • Hot bean paste is a distinctly different product from chili paste with garlic. Chili paste is brightly hot, while hot bean paste is quite hot, but muted. Substituting one for the other will produce a very different result. You can buy both in your local Asian food market.

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  • joe1155 9 years ago
    Although I have problems with spicy food because of reflux, I think this sounds worth the burn!
    Was this review helpful? Yes Flag

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