CHINESE COOKING: This is 1 recipe with 2 variations to cook chicken breast. Both are easy to follow and pretty fool-proof.

SZECHWAN SPICY CHICKEN:


2 large chicken breasts

6 pieces ½-inch long dried hot chilli

2 tbsp. cooking oil

1 tsp. each chopped garlic & grated fresh ginger


seasoning:

2 tsp. dark soy sauce
1 egg white
2 tsp. tapioca starch


sauce:

2 tsp. dark soy sauce
½ tbsp. sweet bean sauce
2 tbsp. chicken stock
½ tsp. sugar
1 tsp. tapioca starch
1 tsp. chilli oil
¼ tsp. Szechwan peppercorns, crushed into powder



Skin and de-bone chicken breasts and slice meat across the grain into ¼-inch thick slices about 1 ½-inch long. Mix seasoning ingredients and marinate chicken for about 30 minutes.

Soak dried chilli in warm water until slightly softened. In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until hot. Reduce heat to medium-low and stir-fry chilli pieces until they turn black. Add in ginger and garlic and stir together for about 10 seconds.

Add another tbsp. of oil in wok and heat it until very hot. Immediately drop in chicken meat. Stir-fry very briskly for 2-3 minutes until pieces are no longer pink.

Mix sauce ingredients together and add it into pan. Stir well to coat chicken and bring back to a boil over high heat. Remove from heat and serve right away.



VARIATION: ORANGE CHICKEN---Substitute Szechwan peppercorns with 2 tsp. dried orange peel that has been soaked in warm water until soft, then thinly sliced. Proceed to cook in the same way.