CHICKEN: The Sichuan peppercorn powder used in this recipe gives it a touch of Chendu, the capital of Sichuan province.

CHENGDU STYLE CHICKEN成都雞:



12 to 14 oz. chicken breast or thigh meat

4 tbsp. cooking oil


seasoning:

1 tbsp. dark soy sauce
1 tsp. cooking wine or dry sherry
2 tsp. tapioca starch mixed with 2 tbsp. water


sauce:

1 tsp. rice wine or dry sherry
1 tbsp. dark soy sauce
½ tsp. sesame oil
2 tsp. sugar
1 tsp. vinegar
½ tsp. Sichuan peppercorn powder
1 tsp. tapioca starch mixed with 1 tbsp. water


1 tbsp. spicy bean paste

1 tbsp. each minced garlic, freshly grated ginger & finely-chopped green onion

cooked Chinese greens for garnish

cooking oil


Cut chicken meat into 1½-2 inch long strips. Add seasoning ingredients and mix in well. Set aside for 20 minutes.

In wok or large non-stick saucepan, heat 2 tbsp. oil over high heat until hot. Add chicken strips and toss them in hot oil for 1 minute to partially cook meat. Remove with a slotted spoon. Clean and pan. Heat 1 tbsp. oil until hot and add bean paste, garlic, ginger and green onion. Cook together 30 seconds. Return chicken to wok; then add sauce ingredients. Toss well together for 1 minute until chicken is cooked.

Transfer chicken to serving plate and garnish with cooked greens to serve.