Chicken Scallion Recipe
9 oz(250g) boneless chicken
1 tsp roasted Sichuan peppercorns
1 tsp scallion sections
1 tsp rice wine
1 tsp scallions, shredded
4 tbsp cornstarch
1 tbsp soy sauce
4 tbsp vegetable oil
1 tsp ginger, shredded
1 tsp salt water
2 tbsp sesame oil
1. Skin the chicken, and cut it into 1/2 inch by 1 inch(13mm by 20mm) cubes. Set aside.
2. Soak the peppercorns in the rice wine until soft, then remove from rice wine and mix with the scallions and chop very finely.
3. Mix the cornstarch, egg, and 1 tsp of the soy sauce into a thick batter.
Add the chicken cubes and stir to coat well.
4. Heat the oil in a wok over high heat to 225F(110C), or small bubbles appear around a piece of scallion tossed into the oil.
Add the chicken cubes, stir fry (with chopsticks to separate) for 1.5mins, or until the cubes shrink slightly and turn lighter in color.
Add the scallion-peppercorn mixture, the shredded scallions,and the ginger shreds.Stir fry.
Splash in the reserved rice wine, salt water, the remaining 2 tsp of soy sauce.
Stir fry for about 1min, until blended.
Remove, sprinkle with the sesame oil, serve.
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