Quick-Fried Hot Diced Chicken, Sichuan Style

Quick-Fried Hot Diced Chicken, Sichuan Style Ingredients

7 oz Chicken breasts and thighs	5 Water water chestnuts
2 tb Cornstarch (cornflour)	1 Hot red chili (chilli)
2 tb Water	1/2 c Vegetable oil
1/8 ts Salt; or to taste	1 ts Ginger slices
2 ts Rice wine	2 ts Scallions; chopped
1 1/2 ts Soy sauce	1 ts Garlic slices
1 c High stock	1/8 ts Rice vinegar
1 ts Sesame oil	1/8 ts Msg

Instructions for Quick-Fried Hot Diced Chicken, Sichuan Style

1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with salt and 1 tsp of the rice wine. Add the chicken and stir to coat well. Set aside. 2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside. 3. Heat the oil in a wok over high heat to 225, or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red. 4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove, and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland on Nov 09, 1997

Main Ingredient: ChickenCuisine: Chinese

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Ingredient Insight - look inside this recipe

Chicken Breast	Cornstarch	Garlic	Ginger
Rice	Salt	Scallion	Sesame Oil
Soy Sauce	Vegetable oil	Water Chestnut

Chinese Poultry Corn Chicken Wine Sesame Garlic Rice Rice Vinegar Rice Wine Scallion Soy Sauce Ginger Quick

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