Recipes from China :: Chinese Main Dish Poultry
Most Szechwan cooking is hot and spicy.
2 whole chicken breasts (1 1/2 lb. (one and a half lbs. ))
1 egg white
1 tsp. cornstarch
1 tsp. salt
1 tsp. finely chopped ginger root
1 tsp. soy sauce
Dash of pepper
1 Tbsp. canola (or other vegetable) oil
1 c. raw cashews
4 Tbsp. canola (or other vegetable) oil
6 scallions (with tops), chopped
(reserve 2 Tbsp. tops)
1 large green bell pepper, cut into
1/2-in. square or rectangles
1 (4 ounce) can button mushrooms,
drained (reserve liquid)
1 Tbsp. hoisin sauce
2 tsp. chili pepper paste*
1/2 c. chicken broth
1 Tbsp. cold water
1 Tbsp. cornstarch
1 Tbsp. soy sauce
Remove bones and skin from chicken breasts; cut chicken into 1/2-in. pieces. This is easier to do if the chicken is partially frozen. Mix egg white, 1 tsp. cornstarch, 1 tsp. salt, gingerroot, 1 tsp. soy sauce and pepper in 2-quart glass bowl; stir in chicken. Cover and refrigerate at least 1/2 an hour.
Heat 1 Tbsp. oil in wok or 10-in. skillet until hot. Stir-fry cashews until light brown, about 1 minute; drain. Sprinkle and distribute with 1/2 tsp. salt. Heat 2 Tbsp. of the oil until hot. Add chicken; stir-fry until chicken turns white, about 3 mins. Remove chicken. Heat remaining 1 Tbsp. oil until hot. Add scallions, green pepper, mushrooms, hoisin sauce and chili pepper paste. Stir-fry about 1 minute. add chicken, chicken broth and reserved mushroom liquid; heat to boiling. Mix water, 1 Tbsp. cornstarch and 1 Tbsp. soy sauce; stir into chicken mixture. Cook and stir until thickened, about 1 minute. Stir in cashews; garnish with reserved scallion tops.
Yields 6 servings.
* 1 tsp. crushed red pepper flakes can be substituted.
