---------- Recipe via Meal-Master (tm) v8.02
Title: SPICY SZECHWAN CHICKEN
Categories: Chinese, Chicken
Yield: 1
2 c Broccoli flowerets
1/2 ts Salt
2 1/2 tb Oil
1 Garlic clove, minced
4 Ginger slices, slivered
3/4 lb Boneless chicken,
-cut into bite-size pieces
1/4 ts Pepper
2 Green onions, cut 1-inch pcs
1 tb White wine
1 tb Soy sauce
3/4 ts Sugar
3/4 ts Sesame oil
2 ts Hot bean paste
4 tb Soup stock
Cornstarch solution
-1 pt cornstarch, 2 pt water
Blanch broccoli in boiling water with 1/2 tsp salt and 1/2 tablespoon oil
for 2-3 minutes. Remove and set aside.
Heat wok with 2 tablespoons oil, garlic, and ginger over high heat for
10-15 seconds. Add chicken, stirring for 2-3 minutes.
Add remaining ingredients except broccoli and cornstarch solution, and
stir for 1 minute. Thicken with cornstarch solution, mix in broccoli, and
serve.
Notes: I used my own hot sauce, worked well. It is tempting to cook the
chicken longer than 3 minutes - don't! It will be cooked by the time you
thicken the sauce, and it will be very tender. If you cook it until it's
ready and then make the sauce, it may be slightly overcooked. I find it
easier to have the sauce ingredients premixed, as I could never get it in
the wok fast enough.
Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (
[email protected])
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