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**Poultry and Egg Dishes**

Piquant Chicken	Stewed Chicken with Oyster Sauce	Stir-Fried Chicken Cubes with Scallions and Peppercorns	Quick-Fried Hot Diced Chicken

Stewed Chicken with
Oyster Sauce

Stewed Chicken with Oyster Sauce,Guangdong Style

1 whole fryer chicken or capon, about 3 1/4lb
2 tsp soy sauce
2 tsp rice wine
4 cups (1 litre) vegetable oil for deep-frying
1 oz (25 g) dried Chinese black mushrooms, soakend and sliced
2 oz (50 g) bamboo shoots, sliced
3 tbsp scallions, chopped
5 tsp fresh ginger, sliced
2 oz (50 g) Yunnan preserved vegetable
(a kind of salted mustard), sliced
1 oz (25 g) dates
2 cups (500 ml) chicken stock
2 tbsp oyster sauce
2 1/2 tbsp sugar
1 tsp salt, or to taste
1/4 tsp ground Sichuan peppercorn
2 tbsp cornstarch dissolved in 2 tbsp water
1/4 tsp sesame oil
2 tsp MSG

1. Mix soy sauce and rice wine and rub over the chicken inside and out. Heat the oil in a wok to 230°F (110℃). Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok.
2. Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside.
3. Pour 3 1/2 oz (100 ml) of oil back into the wok over high heat to 340°F (170℃) until the surface ripples. Add the scallions and ginger and stir-fry. Add the remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken. Boil, then reduce heat to low and simmer chicken until cooked. Add MSG.
4. Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Remove chicken, chop into 1 by 2 inch (3 cm by 5 cm) chunks, and stack in the serving dish. Discard preserved vegetable. Stir cornstarch-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve.

Quick-Fried Hot Diced Chicken,
Sichuan Style

Quick-Fried Hot Diced Chicken, Sichuan Style

7 oz (200 g) chicken breasts and thighs
2 tbsp cornstarch (cornflour), dissolved in 2 tbsp water
1/8 tsp salt, or to taste
2 tsp rice wine
1 1/2 tsp soy sauce
1 cup high stock (see p.17)
1 tsp sesame oil
5 water water chestnuts
1 hot red chili (chilli) pepper
1/2 cup (100 ml) vegetable oil
1 tsp ginger slices
2 tsp scallions, chopped
1 tsp garlic slices
1/8 tsp rice vinegar
1/8 tsp MSG

1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with salt and 1 tsp of the rice wine. Add the chicken and stir to coat well. Set aside.
2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside.
3. Heat the oil in a wok over high heat to 225°F(110°C), or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red (see Illustration I).
4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove, and serve.

Stir-Fried Chicken Cubes with
Scallions and Peppercorns,
Kaifeng-Henan Style

Stir-Fried Chicken Cubes with Scallions and Peppercorns, Kaifeng-Henan Style

9 oz (250 g) boned chicken
1 tsp roasted Sichuan peppercorns
1 tsp scallion sections
1 tsp rice wine
1 tsp scallions, shredded
4 tbsp cornstarch (cornflour)
1 egg
1 tbsp soy sauce
2 cups (500 ml) vegetable oil for deep-frying
1 tsp ginger, shredded
1 tsp salt water (brine)
2 tbsp sesame oil
1/2 tsp MSG

1. Skin the chicken, and cut it into 1/w inch by 1 inch (13mm by 20mm) cubes. Set aside.
2. Soak the peppercorns in the rice wine until soft, then remove from rice wine and mix with the scallions and chop very finely.
3. Mix the cornstarch, egg, and 1 tsp of the soy sauce into a thick batter. Add the chicken cubes and stir to coat well.
4. Heat the oil in a wok over high heat to 225°F(110℃), or small bubbles appear around a piece of scallion tossed into the oil. Add the chicken cubes and cook, stirring with chopsticks to separate, for 1 to 1 1/2 minutes, or until the cubes shrink slightly and turn lighter in colour. Remove, drain well, and set aside.
5. Pour the oil out of the wok, leaving only enough to cover the bottom. Reheat over high heat until the oil surface ripples. Then add the scallion-and-peppercorn mixture, the shredded scallions, and the ginger shreds. Splash in the reserved rice wine, salt water, the remaining 2 tsp of soy sauce, the MSG, and the chicken. Stir-fry about 1 minute, until blended. Remove, sprinkle with the sesame oil, and serve.

Piquant Chicken,Sichuan Style

1 whole fryer chicken or capon,about 2 lb(1,000g)
2 tbsp soy sauce
1 tsp vinegar
1 tsp scallions,chopped
1 tsp fresh ginger,chopped
1 tsp chili(chilli) oil
1/2 tsp sesame oil
1/2 tsp pepper
1/2 tsp ground Sichuan peppercorn
1/2 tsp MSG

1.Wash the chicken and place in a pot of boiling water to cover.Boil over high heat for 30 minutes,remove,drain,and let cool.Chop into 1/2 inch by 2 inch (4cm x 5cm)pieces and place in a serving dish.
2.Mix all the seasonings together until the sugar is dissolved. Pour over the chicken and serve.
Note:This dish is know for its combination of piquant,peppery-hot flavours,hence the Chinese name "Piquent Chicken."

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