*  Exported from  MasterCook  *
 
                         CHENGTU CHICKEN - SZECHUAN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Chicken
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  pound         Chicken breasts; skinned -- boned
                         -----MARINADE-----
    1      teaspoon      Dry sherry
    1      tablespoon    Soy sauce
    1                    Egg white
                         -----SEASONING SAUCE-----
    1      teaspoon      Dry sherry
    1      tablespoon    Soy sauce
    1 1/2  teaspoons     Sugar
    1      teaspoon      White vinegar
    2      tablespoons   Chicken stock
    2      teaspoons     Oyster sauce
    1      teaspoon      Cornstarch
    2      tablespoons   Water
      1/4  teaspoon      Peppersalt - see below
    1      cup           Peanut oil
      2/3  pound         Fresh spinach
      1/4  teaspoon      Salt
    3      tablespoons   Peanut oil
    1      teaspoon      Fresh ginger -- chopped
    1      tablespoon    Garlic -- chopped
    1      tablespoon    Green onion -- chopped
    1      tablespoon    Hot bean sauce
    1      teaspoon      Sesame oil
                         -----PEPPERSALT-----
    2      tablespoons   Szechuan peppercorns
    2      tablespoons   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 cup and 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....
 
   Chuck in Pok Thursday 01:55 pm 11/25	C.OZBURN on GEnie Formatted by Elaine
 Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993 
  
  ===============   Reply   44 of Note    1 ================= 
  Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MM-SZECHWAN  (59) 
   To:	  BGMB90B    ELAINE RADIS	   Date:    12/08 From:   BGMB90B   
 ELAINE RADIS	       Time:	 9:26 PM
 
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