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 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.
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