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home > recipes > meat > chengtu chicken
Chengtu Chicken Cheng-du Ji Serves 4 Chengtu is the present capital of Szechwan. Strictly speaking, Cheng-du Ji should be prepared using only chicken, but it has become common practice to add bamboo shoots and tomatoes. 1 pound skinless boneless chicken breasts 1 tablespoon tapioca starch 1 1/2 tablespoons rice wine 1 1/2 tablespoons soy sauce 1 to 2 green onions 1/2 to 1 cup bamboo shoots 1/2 large tomato, or 1 small 1 tablespoon fresh ginger root, chopped 1 tablespoon garlic, chopped 1 tablespoon hot bean sauce 2 tablespoons tapioca starch 1 1/2 tablespoons soy sauce 1 teaspoon vinegar 1 teaspoon sugar 1/2 to 1 teaspoon salt 2 teaspoons sesame oil 1/2 teaspoon szechuan peppercorns, ground 1 tablespoon ketchup, Optional 5 tablespoons cooking oil cooking oil, for deep frying Cut the chicken into 1 1/2-inch pieces. Mix the marinade by combining the starch with the rice wine and soy sauce. Mix with the chicken and marinate for at least 10 minutes. Cut the green onion into 1-inch lengths. Cut the bamboo shoot into thin slices about 2/3-inch wide, 1/8-inch thick and 1-inch long. Stem and halve the tomato, and cut it into thin wedges. Chop the ginger and garlic rather finely. In a bowl, mix the seasonings, first mixing the starch with the soy sauce and vinegar, adding sugar, salt and finally mixing in the sesame oil, ground Szechwan pepper and ketchup. Heat about 2/3 cup of the cooking oil in a wok until very hot. Add the chicken cubes and stir-fry until the chicken is white. Remove and drain. (If the heat source is inadequate, it may be preferable to cook the chicken a few pieces at a time, removing the cubes as they turn white. Heat 2 tablespoons of the cooking oil in the wok and stir-fry the bamboo shoot briefly. Remove and drain. Heat 3 tablespoons of the cooking oil in the wok until very hot. Add the hot bean sauce, ginger, garlic and green onion. Stir-cook until you notice a distinct spicy smell and the ginger and garlic have absorbed the red color of the hot bean sauce. Add the prefried chicken and bamboo shoot. Stir briefly until everything is well mixed and heated. Give the seasoning mix a stir and add along with the tomato wedges. Stir briefly and let the tomatoes heat through. Check for salt and remove to a serving dish. Serve hot. Nutrition (per serving): 376 calories Saturated fat 2 g Total Fat 23 g (55% of calories) Protein 30 g (32% of calories) Carbohydrates 12 g (12% of calories) Cholesterol 77 mg Sodium 1194 mg Fiber 0 g Iron 2 mg Vitamin A 183 IU Vitamin C 8 mg Alcohol 1 g Source: The Good Food of Szechwan Page(s): 48 Date Published: 1982 Roger Brunelle University of Ottawa 136 Jean-Jacques Lussier, Room 542 Ottawa, Ontario, Canada, K1N 6N5 E-mail: RAB2E@PANDORA.CC.UOTTAWA.CA Phone: (613) 562-5800 ext. 4586 FAX: (613) 562-5161

Chengtu Chicken


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keyword: chengtu
keyword: chicken
ethnicity: chinese
recipes for meat
recipes by RAB2E
Email Address:
(posted June 8, 1996)

Chengtu
Chicken
Cheng-du Ji

Serves 4


Chengtu is the present capital of Szechwan. Strictly speaking,
Cheng-du Ji should be prepared using only
chicken, but it has
become
common practice to add bamboo shoots and tomatoes.

1 pound skinless boneless
chicken breasts
1 tablespoon tapioca starch
1 1/2 tablespoons
rice wine
1 1/2 tablespoons
soy
sauce
1 to 2
green onions
1/2 to 1 cup bamboo shoots
1/2 large
tomato, or 1 small
1 tablespoon fresh ginger root, chopped
1 tablespoon
garlic, chopped
1 tablespoon
hot bean sauce
2 tablespoons tapioca starch
1 1/2 tablespoons
soy
sauce
1 teaspoon
vinegar
1 teaspoon
sugar
1/2 to 1 teaspoon
salt
2 teaspoons
sesame oil
1/2 teaspoon szechuan peppercorns, ground
1 tablespoon
ketchup, Optional
5 tablespoons cooking oil
cooking oil, for
deep frying

Cut the
chicken into 1 1/2-inch pieces. Mix the marinade by
combining the starch with the
rice
wine and soy sauce. Mix with
the
chicken and marinate for at least 10 minutes.

Cut the
green onion into 1-inch lengths. Cut the bamboo shoot
into
thin slices about 2/3-inch wide, 1/8-inch thick and 1-inch
long. Stem and halve the tomato, and cut it into
thin wedges.
Chop the ginger and garlic rather finely.

In a bowl, mix the seasonings, first mixing the starch with the
soy
sauce and vinegar, adding sugar, salt and finally mixing in
the
sesame oil, ground Szechwan pepper and ketchup.

Heat about 2/3 cup of the cooking oil in a
wok until very hot.
Add the
chicken cubes and stir-
fry until the chicken is white.
Remove and
drain. (If the heat source is inadequate, it may be
preferable to cook the
chicken a few pieces at a time, removing
the cubes as they turn white.

Heat 2 tablespoons of the cooking oil in the
wok and stir-
fry the
bamboo shoot briefly. Remove and drain.

Heat 3 tablespoons of the cooking oil in the
wok until very hot.
Add the
hot bean sauce, ginger, garlic and
green onion. Stir-cook
until you notice a distinct
spicy smell and the ginger and garlic
have absorbed the red
color of the hot bean sauce. Add the
prefried
chicken and bamboo shoot. Stir briefly until everything
is well mixed and heated. Give the
seasoning mix a stir and add
along with the
tomato wedges. Stir briefly and let the tomatoes
heat through. Check for
salt and remove to a serving dish. Serve
hot.

Nutrition (per serving): 376 calories

Saturated
fat 2 g
Total
Fat 23 g (55% of calories)
Protein 30
g (32% of calories)
Carbohydrates 12
g (12% of calories)

Cholesterol 77 mg Sodium 1194 mg
Fiber 0
g Iron 2 mg
Vitamin A 183 IU Vitamin C 8 mg
Alcohol 1 g

Source: The Good Food of Szechwan
Page(s): 48
Date Published: 1982

Roger Brunelle
University of Ottawa
136 Jean-Jacques Lussier, Room 542
Ottawa, Ontario,
Canada, K1N 6N5
E-mail: RAB2E@PANDORA.CC.UOTTAWA.CA
Phone: (613) 562-5800 ext. 4586
FAX: (613) 562-5161



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