*
*
*
*
|
3-1/2
4
3/4
2
3
3/4
3
1
2
3
3
3
1/4
1/2
1
1
1/2
|
#
qt
in
in
t
T
T
T
t
c
t
T
T
|
Chicken (1)
Stock, light (2)
Ginger
Scallions
Chili, red (3)
Ginger
Chili, dry (4)
Sichuan Pepper (5)
Scallions
Oil or Lard
Rice Wine
Rice Vinegar, clear
Salt
Poaching Liquid
Potato Starch
Water
Sesame Oil
|
Prep
- Bring Stock to a boil, rinse CHICKEN and add to stock
(see Note-1). Bring back to a boil.
- Crush 3/4 inch GINGER leaving skin on. Crush 2 SCALLIONS.
Add both to the pot. Turn down the heat and simmer slowly for 15
minutes.
- Pull Chicken from the pot and set aside (it will be about 3/4
cooked). When cool, remove all meat from the bones and cut with the
grain into bite size strips. Return skin, bones and other off-cuts
to the pot and simmer for a few hours to enrich the stock.
- Cap CHILIS and cut in half lengthwise. Discard seeds and cut
into narrow slivers. Peel 3/4 inch GINGER, slice very
thin crosswise and then into narrow slivers. Mix both together with
Dried Chilis (break off the stem end) and Sichuan
Peppercorns.
- Cut green part of 2 SCALLIONS into similar slivers.
Run
- In a wok or sauté pan, heat Oil to near smoking. Stir in
Chili mix for about 30 seconds, then stir in Chicken. Fry
stirring until uniformly coated with oil. Splash the Rice Wine
around the chicken, stir in Vinegar, Salt and 1/2 cup
Poaching Liquid. Bring all to a boil, then simmer about 5 minutes,
turning chicken over now and then to blend flavors and cook chicken
through.
- Mix Potato Starch with 3 t Water and add to the chicken.
Stir continuously until sauce is thickened. Adjust to the thickness
you need (I make it thinner than Chinese would because I serve with rice
as a main dish, not one of 5 sides).
- Stir in Scallion slivers, take off heat and stir in Sesame
Oil. Serve hot with plenty of steamed Jasmine rice.
|
