How to make it

  • Preparation:
  • Remove and discard the fat and tail of the chicken; rinse and drain. Place the chicken in a snug pot, add boiling water to cover, and set on high heat. When the water boils again, turn heat to medium-high to maintain a strong boil and let it boil for 10 minutes, turning the chicken from side to side. Remove the chicken to a colander, reserving 1 cup of broth for sauce. Spray the chicken with cold water to stop the cooking. When the chicken is cool, chop it through the bones into small pieces about 1 inch wide and 1 1/2 inches long. Put them in a large bowl. This may be done hours or 1 day in advance. If so, cover and refrigerate.
  • Marinade: Add the marinade ingredients (cornstarch should be added last) toss to season evenly. Marinate for 10 min at room temperature or cover and refrigerate for 1 hour.
  • Shred the hot peppers, ginger, and scallions into fine shreds about 1 inch long. Combine sauce ingredients; stir until sugar is dissolved.
  • Stir-Frying
  • Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the peppers, ginger, and scallions and stir vigorously for about 5 seconds. Add the chicken pieces and stir rapidly and vigorously in fast turning motions for 1 minute, then pour the sauce over. When i boils, lower the heat slightly and stir in fast and rapid turns for 2 minutes until the meat is thoroughly cooked and deeply flavored. Pour into a serving dish.

Reviews & Comments 1

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    " It was excellent "
    mark555 ate it and said...
    Looks like a fantastick recipe!
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