---------- Recipe via Meal-Master (tm) v8.04
       Title: Chengtu Chicken - Szechuan
  Categories: Chinese, Chicken, Main dish
       Yield: 4 servings
       2/3 lb Chicken breasts; skinned --
   :          boned
   :          MARINADE-----
         1 ts Dry sherry
         1 TB Soy sauce
         1    Egg white
   :          SEASONING SAUCE-----
         1 ts Dry sherry
         1 TB Soy sauce
     1 1/2 ts Sugar
         1 ts White vinegar
         2 TB Chicken stock
         2 ts Oyster sauce
         1 ts Cornstarch
         2 TB Water
       1/4 ts Peppersalt - see below
         1 c  Peanut oil
       2/3 lb Fresh spinach
       1/4 ts Salt
         3 TB Peanut oil
         1 ts Fresh ginger -- chopped
         1 TB Garlic -- chopped
         1 TB Green onion -- chopped
         1 TB Hot bean sauce
         1 ts Sesame oil
   :          PEPPERSALT-----
         2 TB Szechuan peppercorns
         2 TB Salt
   Cut chicken into 1 inch cubes; mix marinade
   ingredients  in a medium bowl; add chicken, mixing
   well, and let stand 20 minutes; mix ingredients for
   Seasoning Sauce in a small cupand set aside; heat 1
   cup oil in a wok over medium  heat 1 minute; stir-fry
   marinated chicken cubes until very lightly browned,
   about  1  minute;  remove  chicken with a slotted
   spoon, draining well over  the wok; set asided; remove
   oil from wok except 2 tablespoons; heat oil remaining
   in wok over medium heat 30 seconds; add spinach and
   salt; stir-fry until spinach is tender, about 1
   minute; remove from wok with  a slotted spoon,
   draining well over wok; arrange around outside of a
   warm platter; add 3 tablespoons of oil to wok and heat
   over medium heat 1 minute; add ginger, garlic, green
   onion and hot bean sauce; stir-fry until fragrant, 1
   to 2 minutes; add chicken cubes and Seasoning Sauce;
   stir-fry until sauce thickens slightly; add 1 teaspoon
   sesame oil to wok and stir to mix; place ! ! chicken
   mixture in middle of platter with spinach. Makes 4
   servings. Heat a medium saucepan over medium-low heat
   1 minute; add peppercorns and stir-fry 5 minutes;
   remove from heat and let cool; grind peppercorns to a
   fine powder with a mortar and pestle or a pepper mill;
   add salt, mix well; store in a tightly covered
   container. Makes about 1/4 cup. I'll keep on the
   lookout for some more...Enjoy.... Recipe By     :
   From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29
   Oct 1996 22:51:17 +0800 (