The chicken in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan.
This dish is quick and easy to prepare, where the only involved processes is the deep-frying.
Ingredients:
- 100g Dried bean curd sticks
- 50-75g (1 full piece) Ginger
- 2 Green onions
- 2 tsp Sesame oil
- 1/4 tsp MSG (optional)
- 1 tsp Salt
- 15-17 Szechuan Peppercorn
- 2 tbsp Light soy sauce
- 3 tbsp Dark vinegar
- Vegetable oil for deep frying
How to:
1. Soak the bean curd sticks until all soft. Then strain, and dry as much as possible.
2. Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl.
3.Finely grind the peppercorns, and add to ginger juice with sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so it's about 2 inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until it's a golden color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then cut them into 1 inch long pieces. Pour the sauce mixture on top, mix, and you have Ginger Sauce Chicken ready to serve.
Note: only mix in the sauce when you are ready to serve, or the tofu will become soggy
NOW, Here's the How to Cook Chinese Ginger Sauce Sesame Chicken with Real Chicken of course :)