Sauteed Chicken Cheng-Tu Style

Name: Sauteed Chicken Cheng-Tu Style (Ch’eng tu tzu chi)
Cuisine: Chinese
Ingredients: ½ tablespoon minced ginger; ½ tablespoon minced garlic; 2 tablespoons minced celery; 1 tablespoon minced red hot pepper; ½ chicken (about 1-½ pounds); 2 tablespoons shredded green onion; 2 teaspoons cold water (make paste); 2 teaspoons cold water (make paste); ½ cup lard or oil; ½ cup lard or oil; 2 tablespoons hot soybean paste; 1 tablespoon wine; 2 teaspoons cornstarch (make paste); 2 teaspoons cornstarch (make paste); 2 teaspoons salt; 1 teaspoon brown peppercorn; ½ tablespoon brown vinegar; 1 teaspoon sugar

Ch’eng tu tzu chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ chicken (about 1-½ pounds)
2 tablespoons shredded green onion

Asia
Taiwan
Sichuan
Hupeh
Kweichow
Main course
Hunan
Western China
Gluten-free

Method

Chop the chicken with bone and skin into 1” square pieces.
Heat the oil boiling hot. Saute the chicken pieces for about 2 minutes, (only half cooked), add peppercorns, stir thoroughly. Add red pepper and hot soybean paste, stir 2 more minutes.
Add wine, ginger, garlic, sugar, vinegar, salt and 1 cup hot water. Cover and simmer for 5 minutes.