With the chicken cubed and velveted well in advance, this dish goes together quickly. Typical of the Sichuan region, where it originated, the flavors are robust with garlic and scallions and hot with chili peppers. The contrast in tastes and textures is unbeatable. For variations, try cubed pork (not velveted), beef, or shrimp.
© 1981 Ken Hom. All rights reserved.