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Recipe

Week

the

of

Sui-mi Ji (Chicken With Peanuts)

Main Ingredients

1 pound Boneless Chicken Breast
1/2 cup crushed peanuts
1 large Red Pepper
1/4 head of Cabbage
3 tablespoons chopped Green Onion
1 tablespoon finely chopped Ginger
1 tablespoon finely chopped Garlic
2 tablespoons Hot Bean Sauce (Sichuan Sauce)

Special Sauce

1 tablespoon Cornstarch
1 tablespoon Rice Wine
2 tablespoons Soy Sauce
1 teaspoon Vinegar
3 teaspoons crushed dried Sichuan Peppers
2 teaspoons Sesame Oil

Marinade

1 tablespoon Cornstarch
1 tablespoon Rice Wine
1 tablespoon Soy Sauce
1 teaspoon Sugar

Directions

1 Cut the Chicken Breast into small 1/4- 3/4 inch pieces. Marinate Chicken Pieces (at least two hours).

2  Crush the Peanuts with a knife into grain sized pieces.  Cut Red Pepper into sliver sized pieces. Set aside with Peanuts 

3  Chop the Ginger and Garlic finely and the Green Onions coarsely. Cut the Cabbage into 1 inch pieces.

4 Mix the Special Sauce Ingredients in a separate bowl beginning with the Cornstarch.

5  Heat 6 tablespoons of Cooking Oil in a frying pan or Wok. Add the Cabbage with a pinch of salt and stir-fry. Remove the cabbage as it softens and is slightly cooked. Arrange the cabbage in a serving bowl on both ends, leaving the center clear.

6  Drain frying pan or Wok and heat 4-5 tablespoons of Cooking Oil. Add the Chicken Pieces and cook quickly. When the chicken is white, add the Ginger, Garlic, Green onion, Red Pepper pieces and peanuts. Stir and then add the Hot Bean Sauce. Stir until the odor of the Hot Bean Sauce dominates the senses, then add the Special Sauce. Continue stirring until Sichuan pepper pieces are well distributed. Serve between the piles of cabbage.

7 Serve with Rice.

The Verdict

The problem originated with an affinity for Sichuan cuisine and an ever decreasing bank account. Not to mention the overflow of discarded take-out food pagodas in the weekly garbage. How to balance an insatiable palate for the exotic, and at the same time cheat eviction and finally to avoid irritating the delicate sinuses of the average guest? While the price of chicken remains well above market estimates, the wide diversity of spices ultimately created a sweet tasting and addictive dish, comparable to restaurant quality. For the connoisseur of five-alarm dishes, it's all in the peppers.     

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