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Ingredients:
1 whole fryer chicken or capon, about 3 1/4 lb.
2 tsp. soy sauce
2 tsp.
rice wine
4 cups (1 litre)
vegetable oil for deep-frying
1 oz (25g) dried Chinese black mushrooms,
soaked and sliced
2 oz (50g) bamboo shoots, sliced
3 tbsp
scallions, chopped
5 tsp. fresh
ginger, sliced
2 oz (50g) Yunan preserved vegetable (a kind of
salted mustard), sliced
1 oz (25g) dates
2 cups (500ml) chicken stock)
2 tbsp oyster sauce
2 1/2 tbsp sugar
1 tsp. salt, or to taste
1/4 tsp. ground Sichuan peppercorn
2 tbsp
cornstarch dissolved in 2 tbsp water
1/4 tsp. sesame oil
2 tbsp MSG (optional)
Directions:
Mix
soy sauce and
rice wine
and rub over the
chicken inside and out. Heat the oil in a wok
to 230oF (110oC). Add the chicken and deep-fry
until brown. Remove and drain. Pour the oil
out of the wok.
Blanch the mushrooms and bamboo shoot slices
briefly in boiling water, drain, and set
aside.
Pour 3 1/2 oz (100ml) of oil back into the wok
over high heat to 340oF (170oC) until the
surface ripples. Add the
scallions
and
ginger
and stir-fry. Add the remaining
rice wine,
soy sauce, mushrooms, bamboo shoots, preserved
vegetable, dates, stock, oyster sauce, sugar,
salt, peppercorn and chicken. Boil, then
reduce heat to low and simmer chicken until
cooked. Add MSG (optional).
Remove mushrooms, bamboo shoots, and dates,
and place in serving dish. Remove chicken,
chop into 1 by 2 inch (3cm by 5cm ) chunks,
and stack in the serving dish. Discard
preserved vegetable. Stir
cornstarch-water
mixture, add to the wok, stirring, until
thick. Pour over the chicken and serve.
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"Real & Healthy
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