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1
4
3
2 slices
2
1/2 teaspoon
3 tablespoons
2 teaspoons
1 1/2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
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Young spring chicken
Dried red chilies
Chinese dried mushroom, soaked
Ginger root, peeled
Spring onions (scallions)
Szechwan peppercorns
Cooking oil
Salt
Vinegar
Soy sauce
Kao Liang spirit or Chinese white wine
Cornflour
Sesame seed oil
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Method :
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Plunge the chicken
into a pot of boiling water for 10 minutes.
-
Rinse it in cold water and
leave it to cool.
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Take the meat off the bone
and cut it into 2.5 X 1 cm strips.
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Cut the mushrooms, dried
red chilies, ginger root and onions into shreds and crush the
peppercorns.
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Warm up the oil,
first put in the chilies, ginger root, onions and pepper.
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Then add the chicken and
mushrooms, stir for a few seconds.
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Now add salt, soy sauce,
vinegar and spirit. When the juice starts to bubble, add the
cornflour mixed with a little water.
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Add the sesame seed oil
just before serving.
Note : You may think that
this is a Szechwan dish, but there is a subtle difference. This dish
was originated from Dong' An, a small town in Hunan, China.
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