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A typical Szechwan dish,
named after the capital of the province.
Serves 2 by itself, or 3 ~ 4 as part of a
multi-course meal
preparation Time: 30 minutes
Ingredients:
1/2 lb chicken breasts,
boned
Marinade:
1 tablespoon light soy sauce
1 teaspoon cooking wine (or sherry)
2 tablespoons water
2 teaspoons tapioca starch (or
cornstarch)
4 tablespoons oil
1/2 bunch spinach
1 tablespoon chopped green onion
1 tablespoon chopped
ginger
1 tablespoon chopped garlic
1 tablespoon hot bean sauce
Sauce:
1 teaspoon cooking wine (or sherry)
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1 teaspoon vinegar (red wine or rice vinegar)
1 1/2 tablespoons water
1 teaspoon
cornstarch (corn flour)
1/2 teaspoon freshly-ground Szechwan pepper
Directions:
Remove fat from chicken. Cut first into strips, then
cubes.
Mix together marinade ingredients. Marinate chicken
for twenty minutes.
While chicken is marinading, prepare vegetables.
Peel skin off
ginger, cut into thin slices, and
mince. Peel and cut garlic into strips (whack it
first with the cleaver to make it easier to peel).
Chop green onion two to three times into fine
pieces.
Heat wok. When wok is hot, add oil. Add spinach, and
sprinkle a bit of salt on top. As soon as spinach
wilts, remove and set aside.
Mix together sauce ingredients. Set aside. Mix
cornstarch
and water. Set aside.
Heat wok again and add three tablespoons oil. Put in
chicken cubes and stir-fry, stirring continually to
keep the chicken from sticking.
When the chicken is approximately 80 percent cooked,
move it to the side of the wok. Add the
ginger,
garlic, and green onion in the middle of the wok.
Mix in the hot bean sauce. Stir the sauce mixture
and mix in. Stir the
cornstarch
and water mixture
and mix in.
Serve over spinach and sprinkle with ground szechuan
pepper.
Per Serving (excluding unknown items):
725 Calories; 68g Fat
(82.4% calories from fat); 22g Protein; 11g
Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol;
4143mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2
Lean Meat; 1 Vegetable; 13 Fat; 0 Other
Carbohydrates.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
