Stir-Fried Chicken
Cubes with Scallions and Peppercorns
Ingredients
9 oz (250g) boned chicken
1 tbsp soy sauce
1 tsp. roasted Sichuan peppercorns
2 cups (500ml ) vegetable oil for deep-frying
1 tsp. scallion sections
1 tsp. ginger, shredded
1 tsp. rice wine
1 tsp. salt water (brine)
1 tsp. scallions, shredded
2 tbsp sesame oil
4 tbsp cornstarch (cornflour)
1/2 tsp. MSG (optional)
1 egg
Directions
- Skin the chicken, and cut it into 1/2
inch by 1 inch (13mm by 20mm) cubes. Set
aside.
- Soak the peppercorns in the rice wine
until soft, then remove from rice wine
and mix with the scallions and chop very
finely.
- Mix the cornstarch, egg, and 1 tsp.
of the soy sauce into a thick batter.
Add the chicken cubes and stir to coat
well.
- Heat the oil in a wok over high heat
to 225oF (110oC), or small bubbles appear
around a piece of scallion tossed into
the oil . Add the chicken cubes and cook,
stirring with chopsticks to separate,
for 1 to 1 1/2 minutes, or until the cubes
shrink slightly and turn lighter in colour.
Remove, drain well, and set aside.
- Pour the oil out of the wok, leaving
only enough to cover the bottom. Reheat
over high heat until the oil surface ripples.
Then add the scallion-add-peppercorn mixture,
the shredded scallions, and the ginger
shreds. Splash in the reserved rice wine
, salt water, the remaining 2 tsp. of
soy sauce, the MSG (optional), and the
chicken. Stir-fry about 1 minute, until
blended. Remove , sprinkle with the sesame
oil, and serve.
