Name: Chicken with Chin Jiew ( )
Yield: Makes 6 Servings
Cuisine: China
Ingredients: 2 teaspoons Shaoxing wine 1½ teaspoons fish sauce; 1 tablespoon oyster sauce; ½ teaspoon ginger juice; 1 pound boneless, skinless chicken breasts; 3 scallions, finely sliced; 1 large egg white, lightly beaten; 1½ teaspoons sesame oil; 1 cup large basil leaves, washed and well dried; 3 cups peanut oil; 1 teaspoon Sichuan peppercorns; ½ teaspoon sugar; 3 tablespoons Superior Stock; 1¼ teaspoons cornstarch; 1 teaspoon sugar; 3 tablespoons cornstarch; 1 tablespoon Shaoxing wine; 1 tablespoon double dark soy sauce

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

In this traditional Chiu Chow dish, two ingredients particular to Chiu Chow cooks in southern China are used. The first is Sichuan peppercorns, which they call chin jiew, and which, until recently, were not used by other cooks in Guangdong. The second is what the Chiu Chow call jun jiu choi, or “pearl vegetable, ” which are wild green leaves that are shaped like tiny maple leaves. They are deep-fried and used as a garnish for many different dishes, especially chicken dishes. T