Shanghai Hunan Chicken Recipes

Steps:

• In about 2 inches of hot oil, saute the chicken for about 1-2 minutes until no longer pink.
• Scoop the chicken out with a slotted strainer and set aside.
• Pour the hot oil into a container.
• Add the 1/2 cup water and heat to boiling. Dump in all the vegetables at the same time and stir around for about 30 seconds.
• Dip the vegetables out with a strainer. Pour off any remaining water.
• Put the sauce ingredients into the empty pan. Heat and stir together well.
• Add the chicken and vegetables back into the sauce and stir around until well coated. If it looks too dry, add a little more soy sauce.
• Serve over cooked rice.

Steps:

• Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
• Heat the oil in a large skillet over medium-high heat.
• Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
• Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.