Szechwan Chicken

I recently read a book where all the characters had to name the top 5 foods they had ever eaten.  Here are mine.

 1. Eggrolls from the only Chinese restaurant in Spangdahlem, Germany in 1994.  (I was pregnant and this may have influenced the flavors or my memories.)

2. My mother's fried chicken prior to moving to Florida (she says the humidity ruined the recipe and she never made it again)

3. Potato dumpling soup served to me my first week in Germany somewhere in Munich. (I was homesick and this soup tasted just like home.)

4.  My aunt's broken glass torte. (She only made it once and I was like 12 but I still remember it.)

5. Szechuan chicken from a tiny Chinese restaurant right around the corner from the old Lindsey Air Station in Wiesbaden Germany.

This was a fun exercise in memory.  I also loved it because my kids each listed at least 4 things that I had cooked.  Love them but maybe we need to get out more.  LOL.  So where am I going with this?  The Szechuan chicken which should had made first place on my list.  I loved this dish but have never found anywhere else that made it quite the same which is why I love this recipe.  It is very close and yummy. I found this recipe in of all things my New York Times International Cookbook.  If the directions sound complicated, don't worry because the hardest part is chopping and the end result is FANTASTIC! 

Szechwan Chicken

The New York Times International Cookbook

Craig Claiborne

1 lb chicken
1 egg white
1 1/2 Tbsp cornstarch
4 dried Chinese mushrooms
1 cup thinly sliced fresh mushrooms
1 cup chopped Chinese cabbage
1/2 cup chopped green pepper
1/2 cup thinly sliced bamboo shoots
1 Tbsp chopped fresh ginger
1 1/2 Tbsp chopped fresh garlic, or to taste
1 or more finely shredded hot green peppers
1/2 cup chopped green onion
5 Tbsp hoi sin deung (sweet bean sauce)
1 tsp sesame oil
2 Tbsp dry sherry
1/2 tsp sugar
2 cups plus 2 Tbsp peanut oil or canola oil

Partially freeze the chicken to facilitate slicing.  Cut the chicken against the grain into very thin slices and cut each slice into shreds.

Beat the egg white lightly and beat in the cornstarch.  Add the chicken shreds and stir to coat.  Let stand 5 hours (I left my for 1/2 hour).

Meanwhile, pour boiling water over the dried mushrooms and let stand 20 minutes.  Drain and chop.  Combine these in a bowl with the sliced mushroom, cabbage, green pepper and bamboo shoots.  Set aside.

In another bowl combine the chopped fresh ginger, garlic, hot peppers, green onion, hoi sin deung, sesame oil, sherry, and sugar.  Set aside.

Have two cooking utensils ready, a small deep-fryer (a small deep casserole will do) and a wok or skillet.  Heat the two cups of oil to medium hot in the deep fryer.  The fat must not be too hot.

Place the chicken in a sieve or other small wire basket and add the mushroom mixture.  Lower this into the oil and cook without browning.  Cook about 30 seconds in all and lift the sieve from the oil.

Heat the two Tbsp of oil in the wok over high heat and add the chicken mixture.  Cook quickly, stirring constantly.  Add the ginger and garlic mixture and stir.  When all is blended and piping hot, serve immediately with rice.