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Ingredients

• 1 1/2 lb. boneless chicken
• 4 quarter-sized slices ginger, minced
• 2 cloves garlic, minced
• 4 dried red chili peppers, minced
• 4 stalks celery, minced
• 1 tomato
• 4 green onions, separated into white and green, minced
• 2 T. oil
• Marinade:
• 1 egg white
• 1 T. sherry
• 1 T. cornstarch
• Seasonings:
• 2 T. hot bean paste (see notes in directions)
• 1 T. dark soy sauce
• 1/2 T. black vinegar
• 1/2 t. sugar
• 1 T. sesame oil
• 1 t. szechuan peppercorns, toasted and ground
• 1 t. salt

Description

We Had This Last Night. Saucier Than Most Szechuan, This Is Spicy, But Not As Murderously Hot As It Looks (though You Can Always Make It Hotter By Adding More Chilis).

Group Recipes