Szechuan (or Sichuan) Chicken with Chilies
Time: 40 minutes
4 chicken leg quarters (legs and thighs)
20 to 40 whole dried red chilies
1 red bell pepper, seeded and finely chopped
1 tablespoon chopped garlic
2 tablespoons dry sherry
1/2 cup chicken stock
2 tablespoons soy sauce.
A handfull or two of cashews (optional)
1. Start cooking rice.
2. Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into
1/2-inch pieces; set aside separately.
3. Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring
occasionally and adjusting heat so skin browns but does not burn. (about 10 minutes) Sprinkle with
salt, and remove to a bowl using a slotted spoon.
4. Add chilies and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove
with a slotted spoon to a separate bowl. Add bell pepper and a pinch of salt and cook, stirring
occasionally, until it browns. (about 5 minutes) Remove and combine with chilies. Add as much
chicken meat as will fit in one layer, and cook until browned on one side. Season with salt. Stir
and cook until browned. Remove and repeat with remaining chicken.
5. Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock,
cashews(if desired) and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with
white rice. Chilies should not be eaten.
Yield: 4 servings.