1 kg spring chicken
5 dried red chilies
3 Chinese dried mushroom, soaked in
2 slices ginger root, peeled
1/2 teaspoon Szechwan
3 tablespoons cooking oil
2 teaspoons salt
1 1/2 tablespoons vinegar
1 tablespoon soy sauce
1 tablespoon Chinese white wine
1 tablespoon cornstarch
1 teaspoon sesame seed oil
Dip the chicken into a pot of boiling
water for 10 minutes and then rinse in cold water. Set aside to cool.
Remove the meat from the bone and cut into 2.5 x 1 m strips. Cut the
soaked mushrooms, dried red chilies, onions and ginger root into shreds
and crush the peppercorns. Heat up a wok with the oil. Fry the chilies,
ginger root, pepper and onions. Then add the chicken and mushrooms. Stir
for a few seconds. Add soy sauce, salt, vinegar and white wine. When the
gravy starts to bubble, add the cornstarch mixed with a little water.
Add the sesame seed oil just before serving hot.