Originally posted by Liss on April 1, 2003
Ethnic Inexpensively; April Column

Chengtu Chicken



Serving 4
2/3 lb boned, skinned chicken breasts, cut into bite-sized pieces

Serving 6-8
1 whole chicken, boned, skinned, with wings sectioned into three
segments, and cut into bite-sized pieces

Marinade:
Serving 4
1 tsp rice wine or dry sherry
1 Tbsp Superior soy sauce
1 egg white
Serving 6-8
1 Tbsp rice wine or dry sherry
1.5 - 2 Tbsp Superior soy sauce
1 egg white

1. Mix chicken pieces with marinade ingredients, and set aside 20 minutes.
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2. Blend Seasoning sauce ingredients in separate bowl and set aside:
Serving 4
1 tsp rice wine or dry sherry
1 Tbsp Superior soy sauce
1.5 tsp sugar
1 tsp rice or white vinegar
2 Tbsp chicken broth
2 tsp oyster sauce
1 tsp cornstarch blended with 2 Tbsp water
1/4 tsp each salt and pepper (salt can be garlic salt)

Serving 6-8
1 Tbsp rice wine or dry sherry
1.5 - 2 Tbsp Superior soy sauce
1.5 tsp sugar
1.5 tsp rice or white vinegar
1/4 cup chicken broth
1.5 Tbsp oyster sauce
1 Tbsp cornstarch blended with 4 Tbsp water
1/4 tsp each salt and pepper (salt can be garlic salt)
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In still another container (a cup size will do), blend the following according
to servings:

Serving 4
1 tsp chopped fresh ginger root
1 Tbsp chopped fresh garlic
1 Tbsp chopped fresh green onion
1 Tbsp hot bean sauce or 1 Tbsp washed, salted preserved black
beans and 1 tsp Szechuan chili garlic sauce

Serving 6-8
1.5 2 tsp chopped fresh ginger root
1.5 - 2 Tbsp chopped fresh garlic
1.5 - 2 Tbsp chopped fresh green onion
2 Tbsp hot bean sauce or 2 Tbsp washed, salted preserved black
beans and 2 tsp Szechuan chili garlic sauce
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3. If you're using the wings in this dish, cook the wings about 10 minutes
before adding the rest of the chicken. Heat about 1/4 cup of oil in the wok
over medium heat, and stir fry the wings. When they are golden on each side and
appear done, add the rest of the chicken pieces and stir fry, about 1 minute, if
breast meat only, and about 5 minutes, if you're using the entire chicken. When
the chicken pieces are fully cooked, remove them from the
oil.

4. Add spinach to hot oil according to servings noted below, and stir fry. If
fresh, the spinach will take about 3 minutes. If you use frozen spinach, you
will need to work to loosen the spinach with a fork while it's cooking, but this
should not take more than 8 minutes. You still want to retain the fresh taste
and will need to avoid overcooking it.

Serving 4
2/3 lb fresh spinach or 1 package frozen (fresh is, of
course, better, but in a pinch, frozen will work)

Serving 6-8
1.5 lb fresh spinach or 2 packages frozen (as explained
above, frozen will work in a pinch)
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Serving 4
1 tsp sesame oil

Serving 6-8
1.5 - 2 tsp sesame oil
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5. Remove spinach from wok, and arrange in a circle on a serving platter.
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6. Add ginger root-garlic-green onion-hot bean sauce mixture to oil in wok.
Add 1 more tablespoon of oil to wok, if you feel it needs to be added. Stir-fry
until fragrant, about 1 minute.

7. Return cooked chicken to wok, and add seasoning sauce, mixing well.
Stir-fry until sauce begins to thicken. Add sesame oil, mix quickly, and place
finished chicken with sauce in the center of the spinach ring on the platter.

8. Serve with white rice.




Yaki Mushrooms




1 pound of fresh mushrooms, cut into pieces
1 teaspoon chopped garlic
1 teaspoon of sesame oil
2 Tbsp soy sauce
cooking oil.

1. Pour cooking oil on a paper towel and coat the inside of a frying pan
2. Heat frying pan over a moderate heat
3. Add soy sauce, sesame oil , and chopped garlic.
4. Stir/mix for a few seconds.
5. Add mushrooms and saute until finished
6. Serve.