Chengdu Chicken

• boneless skinless chicken breast, cubed↗1⁄2 lb
• Coating
• cornstarch↗1 tablespoon
• dry sherry↗1 1⁄2 tablespoons
• dark soy sauce↗1 1⁄2 tablespoons
• sliced bamboo shoots or 1/2 cup celery1⁄2 cup
• small tomatoes, cut in wedges↗1
• Seasonings
• minced fresh ginger1 tablespoon
• minced garlic1 tablespoon
• scallions, cut 1 inch↗2
• szechuan hot bean sauce (Available in Chinese groceries no substitute)1 tablespoon
• Sauce
• dark soy sauce↗1 1⁄2 tablespoons
• vinegar (white or cider)↗1 teaspoon
• cup chicken stock↗1⁄2
• teaspoon sugar (or less, to taste)1
• tablespoon ketchup (opt but very good) or 1 tablespoon Worcestershire sauce (opt but very good)↗1
• teaspoon Chinese chili sauce (opt, if you like it very hot)↗1
• vegetable oil↗
• cornstarch, mixed in↗
• water↗
• drops sesame oil↗3 -5
• teaspoon ground roast szechuan peppercorns↗1⁄2

Step-by-step instructions

1. 1

   Szechuan peppercorns are available in Chinese groceries.

2. 2

   To use, put a teaspoon or two of them in a dry skillet (no oil!).

3. 3

   Toast over medium heat until they start to smoke.

4. 4

   It takes less than a minute or two.

5. 5

   Crush them with a rolling pin or in a mortar and pestle.

6. 6

   Strain the crushed peppercorns through a little mesh strainer, discard the hulls.

7. 7

   Heat wok until smoking hot.

8. 8

   Pour in 3- 4 T oil; stir fry chicken until just cooked.

9. 9

   Remove to a colander and let excess oil drain into a bowl.

10. 10

    Reheat wok; stir in seasonings.

11. 11

    As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.

12. 12

    Stir in the sauce until it bubbles.

13. 13

    Thicken slightly with a little of the cornstarch mixture.

14. 14

    Return the chicken along with the tomato, stirring until very hot.

15. 15

    Stir in a few drops of sesame oil.

16. 16

    Sprinkle Szechwan peppercorn powder over.

17. 17

    Remove immediately to a heated serving platter.