Cheng-du Tender Chickenpoultry 1/2 each tender chicken 1/2 cup oil 1 tablespoon wine 1 teaspoon ginger, minced 1 cup soup stock 1 tablespoon cornstarch paste 1 teaspoon spring onion, minced 5 oz tender pea shoots 1 tablespoon red chili, minced 2 tablespoon chili nam yuey 2 teaspoon salt 1 teaspoon sugar Chop chicken into 1" squares. hat oil in a wok. Stir fry chicken over a high flame for 2 minutes. Add minced chili and Chili Nam Yuey. Stir fry for a few seconds. Add wine, minced ginger, salt and sugar. Mix well. Add hot soup stock. Cover the wok and simmer for 5 minutes. Add cornstarch paste. Add minced spring onion. Mix well. Remove and serve. Cook pea shoots in boiling water. Use to garnish plate. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor. |
