Fried chicken Szechwan-style.
Recipe: Sze Cheuen Jar Gai
1 pound chicken breasts4 tablespoons cornstarch (cornflour)1 teaspoon salt1/2 teaspoon five spice powder1/2 cup chicken stock or broth2 teaspoons sugar1 tablespoon light soy sauce1/2 teaspoon sesame oil1 teaspoon rice vinegar2 teaspoons Chinese wine or dry sherry1/4 teaspoon five spice powder1/4 teaspoon ground black pepper2 teaspoons cornstarch (cornflour)1 tablespoon cold water1/2 cup vegetable oil for frying15 dried red chilies, seeded2 cloves garlic, finely minced2 teaspoons finely chopped fresh ginger4 green (spring) onions, chopped in 2-inch(5 cm) lengthsCooked white rice for accompaniment
Bone chicken breasts and cut meat intobite-size pieces.
Mix together 4 tablespoons cornstarch,salt and 1/2 teaspoon five spice powder; toss chicken piecesin the mixture, then dust off excess cornstarch.
Mix stock, sugar, soy sauce, sesame oil,vinegar, wine, 1/4 teaspoon five spice powder and pepper together.
In another small bowl, mix together 2teaspoons cornstarch with the cold water.
Heat oil in wok and when very hot addchicken pieces, a third at a time, and fry on high heat, tossingchicken to brown all over. As each batch is fried, drain on absorbentpaper and let oil return to high heat before adding next batch.
When chicken has been fried, pour offall but 2 tablespoons of the oil. Add chilies, garlic and ginger;fry until garlic and ginger are golden and chilies turn dark.Add green onions and toss for a few seconds, then add stock mixtureand bring to a boil.
Stir the cornflour/water mixture againto mix smoothly and add to the pan, stirring constantly untilit boils and thickens. Add chicken and toss to heat through.Serve immediately with cooked white rice.
Makes 6 servings.
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