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3. Sze Chuan Jar Gai (Fried Chicken Szechwan Style) - China

Book Description

If you suddenly have a yen for Bara-Zushi, a passion for Ikan Masak Molek, or a craving for Rogan Josh--don't panic. Run immediately to your local ATM and withdraw enough cash to float a battleship. Call the airlines and book a ticket to Tokyo, Singapore, and Bombay. And in the process, if you develop a hankering for Muc Don Thit, tell your booking agent to throw in a side trip to Hanoi.

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Classic Asian Cookbook

Authors: Sri Owen

Date: May 1998

ISBN: 0789419718

Publisher: Dk Pub (T)

Hardcover

ORDER/INFO

For this Szechwan dish the dark meat from the drumstick and thigh is preferred. Red and green chilis are normally used, but here red chilies and green pepper have been substituted to make it less fiery. Serve with rice.

• 4 boned chicken drumsticks and 4 boned thighs, cut into 3/4 inch (2 cm) cubes, the skin left on

• 1 small egg white

• 1 tablespoon cornstarch

• 1 tablespoon dark soy sauce

• 1/2 cup (125 ml) vegetable oil

• 3 large fresh red chilies, seeded and cut into 1/2 inch (1 cm) pieces

• 1-2 tablespoons crushed garlic

• 1 large green pepper, seeded and cut into 1/2 inch (1 cm) pieces

• Handful of fresh flat-leaf parsley

• 2 tablespoons rice wine or medium-dry sherry

• 1 teaspoon sesame oil

• For the Sauce

• 2 tablespoons light soy sauce

• 1/2 teaspoon salt

• 1 teaspoon sugar

• 1/4 teaspoon chili powder or ground black pepper

• 2 teaspoons rice vinegar

• 1 teaspoon cornstarch

• 2 tablespoons cold water

1. Put the chicken pieces in a glass bowl and add the egg white, cornstarch, and dark soy sauce. Stir well to mix thoroughly. Let stand in a cool place for 20 minutes.

2. Mix all the sauce ingredients together in another borwl. Heat a wok over high heat. Add the oil and heat until very hot.

3. Add the chicken pieces in 2 batches and cook, stirring quickly, for 2 mintues per batch. Remove the chicken with a slotted spoon.

4. Add the chilies to the wok and stir-fry for 2 minutes. Remove with the slotted spoon and scatter over the chicken. Carefully pour off most of the oil, leaving about 3 tablespoons in the wok.

5. Reheat the oil in the wok, add the garlic, and cook for a few seconds, stirring vigorously. Add the green pepper and stir-fry for 1 mintue, then add the parsley, and the chickehn with the chilies.

6. Stir in the wine or sherry over high heat. Pour in the sauce mixture, stir-fry for 1 mintue, than add the sesame oil and serve immediately.

More From This Book:

1. Char Siu Paaih Gwat (Pork Spareribs in Barbecue Sauce) - China

2. Khao Pad Khai Horaphi (Fried Rice with Chicken and Basil) - Thailand

3. Sze Chuan Jar Gai (Fried Chicken Szechwan Style) - China

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