Stir-Fried Chicken Cubes with Scallions and Peppercorns

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Chinese food recipe >> Poulty and Egg >> Stir-Fried Chicken Cubes with Scallions and Peppercorns

INGREDIENTS

9 oz (250g) boned chicken

1 tsp. roasted Sichuan peppercorns

1 tsp. scallion sections

1 tsp. rice wine

1 tsp. scallions, shredded

4 tbsp cornstarch (cornflour)

1 egg

1 tbsp soy sauce

2 cups (500ml ) vegetable oil for deep-frying

1 tsp. ginger, shredded

1 tsp. salt water (brine)

2 tbsp sesame oil

1/2 tsp. MSG (optional)

RECIPE

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 225^oF (110^oC), 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.