*
*
*
*
|
3-1/2
4
3/4
2
3
3/4
3
1
2
3
3
3
1/2
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
Chicken stock
Potato Starch (6)
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 20
minutes.
- Pull Chicken from the pot and set aside (it will be about 3/4
cooked). When cool, pull all meat from the bones and cut or tear with
the grain into bite size strips. The breast tears much better than
it cuts. Return all debris 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. Crush Sichuan
Peppercorns just enough to break them up. Mix all together with
Dried Chilis.
- Ladle out, strain and defat enough stock to make 1/2 cup. Mix with
Rice Wine, Rice Vinegar and Salt.
- Cut green part of 2 SCALLIONS into slivers.
Run
- In a spacious sauté pan or wok, heat Oil to near smoking.
Stir in Chili mix for about 30 seconds, then stir in Chicken.
Fry stirring until uniformly coated with oil. Pour the Stock mix
around over the chicken and bring all to a boil. Cover and simmer about
5 minutes, turning chicken now and then to blend flavors.
- Mix Potato Starch with 1T Water and add to the chicken.
Stir continuously until sauce is thickened. Adjust to the thickness
you want. I make it thinner than Chinese might because I serve it as a
main dish with rice, not as one of 5 sides.
- Stir in Scallion slivers and Sesame Oil, then immediately
take off heat.
- Serve hot with plenty of steamed Jasmine rice.
|
