Recipe

Pepper Ginger Chicken Recipe

	Choclytcandy / All my dishes 11 months, 2 weeks ago The Key to Chinese Cooking by Irene Kuo Prep:180m Cook:15m Servings:4	Choclytcand
	asian

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Ingredients

1 small broiler, about 2 1/2 pounds

2 tbs shredded fresh hot peppers

4 tbs shredded peeled ginger

2 small whole scallions, shredded

4 tbs oil

Marinade:

2 tbs light soy sauce

1 tbs dry sherry

1/2 tsp salt

1 tbs cornstarch

Sauce:

1/4 tsp salt

1 tbs sugar

1 1/2 tsp cornstarch

1 tbs light soy sauce

3 tbs ChenKong or red-wine vinegar

1/4 tsp black pepper

1/2 tsp roasted and crushed Szechuan peppercorns

1 cup stock

1 tsp sesame oil

Note: shred means to cut or tear into irregular strips

Directions

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.

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