Chengtu Chicken - Szechuan
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken, Main Dishes |
| 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 |
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