Szechuan Chicken with Hoisin Sauce
This dish has origins from a recipe in a cookbook that is no longer in print, but is mostly my own. It started with my trying to remember how I made the original dish, but then envolved into my own dish. Watch out, it’s spicy!
— 1 Tbs soy sauce
— 1 Tbs sherry
— 1 Tbs corn starch
— 1 Tbs water
— 1 tsp sesame oil
— 4 dried oriental mushrooms
— 2 Tbs hoisin sauce
— 3-4 dried chilli peppers
— 3-4 cloves garlic, minced
— 1-2″ piece of ginger, minced
— 5 green onions, cut into 1″ pieces
— 1 lb boneless chicken breasts, cut into bite-sized pieces
Soak the mushrooms in warm water for 30 minutes, then drain. Cut off and discard stems; squeeze caps dry, thinly slice and set aside.
In a bowl, mix soy sauce, sherry, corn starch, water and sesame oil. Add chicken, stir to coat. Let marinate for 30 minutes.
Heat two tablespoons of oil in the wok. Stir-fry the chicken until no longer pink. Remove chicken from wok and set aside.
Heat an additional two tablespoons of oil. Add garlic, ginger and chilli peppers. Stir-fry for 30 seconds. Add hoisin sauce, stir-fry and additional minute. Return chicken to wok, stir to coat. Add green onions and mushrooms, stir-fry an additional 30 seconds to one minute until heated through.
Skill level – Moderate
When I first cooked this recipe I was blown away by the combination of ginger and hoisin sauce and hooked on Szechwan cooking. The remains one of my favorite dishes.
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