Chengdu Chicken

• 1/2 lb boneless skinless chicken breast, cubed
• Coating
• 1 tablespoon cornstarch
• 1 1/2 tablespoons dry sherry
• 1 1/2 tablespoons dark soy sauce
• 1/2 cup sliced bamboo shoots or 1/2 cup celery
• 1 small tomatoes, cut in wedges
• Seasonings
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 scallions, cut 1 inch
• 1 tablespoon szechuan hot bean sauce (Available in Chinese groceries no substitute)
• Sauce
• 1 1/2 tablespoons dark soy sauce
• 1 teaspoon vinegar (white or cider)
• 1/2 cup chicken stock
• 1 teaspoon sugar (or less, to taste)
• 1 tablespoon ketchup (opt but very good) or 1 tablespoon Worcestershire sauce (opt but very good)
• 1 teaspoon Chinese chili sauce (opt, if you like it very hot)
• vegetable oil
• cornstarch, mixed in
• water
• 3 -5 drops sesame oil
• 1/2 teaspoon ground roast szechuan peppercorns

1. Szechuan peppercorns are available in Chinese groceries.
2. To use, put a teaspoon or two of them in a dry skillet (no oil!).
3. Toast over medium heat until they start to smoke.
4. It takes less than a minute or two.
5. Crush them with a rolling pin or in a mortar and pestle.
6. Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
7. Heat wok until smoking hot.
8. Pour in 3- 4 T oil; stir fry chicken until just cooked.
9. Remove to a colander and let excess oil drain into a bowl.
10. Reheat wok; stir in seasonings.
11. As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
12. Stir in the sauce until it bubbles.
13. Thicken slightly with a little of the cornstarch mixture.
14. Return the chicken along with the tomato, stirring until very hot.
15. Stir in a few drops of sesame oil.
16. Sprinkle Szechwan peppercorn powder over.
17. Remove immediately to a heated serving platter.

chicken breast, coating, cornstarch, sherry, soy sauce, bamboo shoots, tomatoes, fresh ginger, garlic, scallions, szechuan hot bean sauce, sauce, soy sauce, vinegar, chicken stock, sugar, ketchup, chinese chili sauce, vegetable oil, cornstarch, water, sesame oil, ground roast szechuan peppercorns

Taken from www.food.com/recipe/chengdu-chicken-42872 (may not work)