Quick-Fried Hot Diced Chicken, Sichuan Style
| Yield: | 1 Servings |
| Categories: | Chinese, Poultry |
| 7 | oz | Chicken breasts and thighs |
| 2 | tb | Cornstarch (cornflour) dissolved in |
| 2 | tb | Water |
| 1/8 | ts | Salt; or to taste |
| 2 | ts | Rice wine |
| 1 1/2 | ts | Soy sauce |
| 1 | c | High stock |
| 1 | ts | Sesame oil |
| 5 | Water water chestnuts | |
| 1 | Hot red chili (chilli) pepper | |
| 1/2 | c | Vegetable oil |
| 1 | ts | Ginger slices |
| 2 | ts | Scallions; chopped |
| 1 | ts | Garlic slices |
| 1/8 | ts | Rice vinegar |
| 1/8 | ts | Msg |
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