Chengdu Chicken

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A delicious szechwan chicken stir with very complex flavors. A little difficult to make but worth the effort.

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Steps

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Szechuan peppercorns are available in chinese groceries.

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To use , put a teaspoon or two of them in a dry skillet.

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Toast over medium heat until they start to smoke.

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It takes less than a minute or two.

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Crush them with a rolling pin or in a mortar and pestle.

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Strain the crushed peppercorns through a little mesh strainer , discard the hulls.

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Heat wok until smoking hot.

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Pour in 3- 4 t oil.

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Stir fry chicken until just cooked.

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Remove to a colander and let excess oil drain into a bowl.

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Reheat wok.

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Stir in seasonings.

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As soon as you get a strong smell from the garlic , add the bamboo , stirring until heated through.

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Stir in the sauce until it bubbles.

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Thicken slightly with a little of the cornstarch mixture.

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Return the chicken along with the tomato , stirring until very hot.

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Stir in a few drops of sesame oil.

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Sprinkle szechwan peppercorn powder over.

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Remove immediately to a heated serving platter.

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Ingredients

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boneless skinless chicken breast, cornstarch, dry sherry, dark soy sauce, bamboo shoots, tomatoes, fresh ginger, garlic, scallions, szechuan hot bean sauce, vinegar, chicken stock, sugar, ketchup, chinese chili sauce, vegetable oil, water, sesame oil, szechuan peppercorns