Recipe: Chengtu Chicken

CHENGTU CHICKEN (CHENG-DU JI)

Note: Chengtu is the present capital of Szechwan. Strictly speaking, Cheng-du Ji should be prepared using only chicken, but it has become common practice to add bamboo shoots and tomatoes.

1 pound skinless boneless chicken breasts
3 tablespoons tapioca starch, divided use
1 1/2 tablespoons rice wine
1 1/2 tablespoons soy sauce
1/2 to 1 cup bamboo shoots
1/2 large tomato, or 1 small
1 1/2 tablespoons soy sauce
1 teaspoon vinegar
1 teaspoon sugar
1/2 to 1 teaspoon salt
2 teaspoons sesame oil
1/2 teaspoon Szechuan peppercorns, ground
1 tablespoon ketchup (optional)
cooking oil
1 tablespoon hot bean sauce
1 tablespoon fresh ginger root, finely chopped
1 tablespoon garlic, finely chopped
1 to 2 green onions, cut into 1-inch lengths

Cut the chicken into 1 1/2-inch pieces. Mix the marinade by combining 1 tablespoon of the tapioca starch with the rice wine and soy sauce. Mix with the chicken and marinate for at least 10 minutes.

Cut the bamboo shoot into thin slices about 2/3-inch wide, 1/8-inch thick and 1-inch long. Stem and halve the tomato, and cut it into thin wedges. Set aside.

In a bowl, mix the seasonings, first mixing the remaining 2 tablespoons tapioca starch with the soy sauce and vinegar, adding sugar, salt and finally mixing in the sesame oil, ground Szechwan pepper and ketchup.

Heat about 2/3 cup of the cooking oil in a wok until very hot. Add the chicken cubes and stir-fry until the chicken is white. Remove and drain. (If the heat source is inadequate, it may be preferable to cook the chicken a few pieces at a time, removing the cubes as they turn white.

Heat 2 tablespoons of the cooking oil in the wok and stir-fry the bamboo shoot briefly. Remove and drain.

Heat 3 tablespoons of the cooking oil in the wok until very hot. Add the hot bean sauce, ginger, garlic and green onion. Stir-cook until you notice a distinct spicy smell and the ginger and garlic have absorbed the red color of the hot bean sauce.

Add the prefried chicken and bamboo shoot. Stir briefly until everything is well mixed and heated. Give the seasoning mix a stir and add along with the tomato wedges. Stir briefly and let the tomatoes heat through. Check for salt and remove to a serving dish. Serve hot.

Serves 4
Source: Good Food of Szechwan by Robert A. Delfs