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Fried chicken Szechwan-style.
Sze Cheuen Jar Gai
- 1 pound chicken breasts
- 4 tablespoons cornstarch (cornflour)
- 1 teaspoon salt
- 1/2 teaspoon five spice powder
- 1/2 cup chicken stock or broth
- 2 teaspoons sugar
- 1 tablespoon light soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 teaspoons Chinese wine or dry sherry
- 1/4 teaspoon five spice powder
- 1/4 teaspoon ground black pepper
- 2 teaspoons cornstarch (cornflour)
- 1 tablespoon cold water
- 1/2 cup vegetable oil for frying
- 15 dried red chilies, seeded
- 2 cloves garlic, finely minced
- 2 teaspoons finely chopped fresh ginger
- 4 green (spring) onions, chopped in 2-inch
(5 cm) lengths
- Cooked white rice for accompaniment
- Bone chicken breasts and cut meat into
- Mix together 4 tablespoons cornstarch,
salt and 1/2 teaspoon five spice powder; toss chicken pieces
in 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 2
teaspoons cornstarch with the cold water.
- Heat oil in wok and when very hot add
chicken pieces, a third at a time, and fry on high heat, tossing
chicken to brown all over. As each batch is fried, drain on absorbent
paper and let oil return to high heat before adding next batch.
- When chicken has been fried, pour off
all 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 mixture
and bring to a boil.
- Stir the cornflour/water mixture again
to mix smoothly and add to the pan, stirring constantly until
it boils and thickens. Add chicken and toss to heat through.
Serve immediately with cooked white rice.
Makes 6 servings.