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Active Time: 15 Minutes
Total Time: 45 Minutes
Yield: Serves 4
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| It is surprising that the Humanese people are known in China as possessing strong wills and a fighting spirit, for they surely are a reflection of their cuisine. Their food is strong, robust and full of jostling flavors. This dish typifies the style of cooking that has made Hunan food a strong contender for the best cuisine in China. |
RECIPE INGREDIENTS
| 3 chicken thighs, boned and skined removed |
| For Marinade: |
| 1 egg, lightly beaten |
| 2 teaspoons light soy sauce |
| 1/2 teaspoon cornstarch |
| 3 cups peanut oil, for deep-frying |
| 1 green bell pepper, seeded and cut into 1-inch, traingles |
| 2 red chili peppers, seeded and chopped |
| 6 cloves garlic, thinly sliced |
| 12 black peppercorns, crushed |
| For Seasonings: |
| 1 teaspoon dark soy sauce |
| 1 teaspoon light soy sauce |
| 1/2 teaspoon sugar |
| 2 teaspoons white vinegar |
| 1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry |
| 1/2 teaspoon cornstarch, mixed with 1 tablespoon cold water, for thickening |
| 1/2 teaspoon sesame oil |
| 1/2 teaspoon hot chili oil |
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DIRECTIONS
TO MARINATE: Score the chicken meat all over; then, cut into 1-inch square bite-sizes pieces. Mix the chicken with all of the marinade ingredients and set aside for 20 minutes.
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Meanwhile, assemble the remaining ingredients so they are ready for cooking.
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Heat the peanut oil for deep-frying in a wok until moderately hot. Deep-fry the chicken until golden brown, 3-4 minutes. Remove with a slotted spoon, and drain on paper towels.
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Pour off the peanut oil from the wok, leaving a generous film of oil, about 2 teaspoons. Set over high heat and stir-fry the bell peppers, chili peppers, and garlic for 30 seconds.
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Add the peppercorns and chicken and stir-fry for 2-3 minutes. Add the seasonings, and stir in the thickening. Add the sesame oil and hot chili oil and toss to combine thoroughly for 10 seconds. Remove to a serving plate and serve hot.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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