Princess Chicken Recipe
Princess Chicken is a delicious chicken preparation that I served for dinner for a friend just last week! She enjoyed it thoroughly and took this Princess Chicken recipe form me the very same day! Try this wonderful Princess Chicken recipe!
Ingredients
| 2 lbs. chicken thighs or 1 lb. chicken breasts | ||
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Red peppers | 10 To taste, dried | |
| 1 tablespoon rice wine or dry sherry | ||
| Soy sauce | 2 Tablespoon (Seasoning sauce:) | |
| Sugar | 1 Tablespoon (Seasoning sauce:) | |
| Salt | 1 Teaspoon (Seasoning sauce:) | |
| Cornstarch | 1 Teaspoon (Seasoning sauce:) | |
| Sesame oil | 1 Teaspoon (Seasoning sauce:) | |
| Vegetable oil | 1 Cup (16 tbs) (Seasoning sauce:) | |
| 1 teaspoon Szechuan peppercorns | ||
| 1 teaspoon minced fresh ginger root | ||
| Roasted peanuts | 1/2 Cup (16 tbs), chopped (Seasoning sauce:) | |
Directions
Use a knife to remove bones from chicken.
Lightly pound meat with the broad side of a cleaver.
Chop into 1-inch pieces.
Combine cornstarch and soy sauce in a medium bowl.
Add chicken; mix well.
Let stand 30 minutes.
Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Heat oil in a wok over high heat 1 minute.
Stir-fry chicken pieces about 2 minutes until very lightly browned.
Remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Heat oil remaining in wok over medium heat.
Stir-fry red peppers and peppercorns until red peppers turn dark brown.
Add ginger root and cooked chicken.
Stir-fry 1 minute.
Add seasoning sauce.
Stir well and cook until sauce thickens slightly.
Remove wok from heat.
Stir in chopped peanuts.
Lightly pound meat with the broad side of a cleaver.
Chop into 1-inch pieces.
Combine cornstarch and soy sauce in a medium bowl.
Add chicken; mix well.
Let stand 30 minutes.
Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Heat oil in a wok over high heat 1 minute.
Stir-fry chicken pieces about 2 minutes until very lightly browned.
Remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Heat oil remaining in wok over medium heat.
Stir-fry red peppers and peppercorns until red peppers turn dark brown.
Add ginger root and cooked chicken.
Stir-fry 1 minute.
Add seasoning sauce.
Stir well and cook until sauce thickens slightly.
Remove wok from heat.
Stir in chopped peanuts.
Chef
