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Hunan Chicken


Hunan Chicken
2 pounds boneless and skinless chicken, cut in thin strips
5 slices fresh ginger, minced
2 scallions, minced
1 small piquant pepper, seeded and minced
2 teaspoons each of granulated and brown sugar
2 Tablespoons dry sherry or rice wine
2 Tablespoons thin soy sauce
½ cup chicken stock
2 Tablespoons vegetable oil
1 teaspoon Sichuan peppercorns, crushed
2 Tablespoons Chinese rice wine
1 teaspoon sesame oil

1. Blanch the chicken strips, then simmer them for ten minutes.
2. Mix them with the ginger, scallions, and pepper pieces and all of these to just under the boil, reduce the heat and simmer for five minutes, and strain these and set them aside.
3. Heat the oil in the wok and stir-fry these items for one minute, then add the soy sauce, stock, peppercorns, rice wine, and sesame oil for two minutes.
4. Add the sesame oil and stir-fry another minute, then serve in a pre-heated bowl.

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