A noted Sichuan dish with a long history, it was first created by a Sichuan governor Din Baozhen in the Qing Dynasty(1616—1911). Every time he had guests, he would ask his cook to make stir-fried chicken dice with peanuts and hot pepper to entertain them. The dish won acclaim from the guests. Later the governor was appointed the prince’s teacher , hence his dish was named Palace-Teacher’s Diced Chicken. Soon it was known nationwide and became one of the most famous specialties of Sichuan cuisine. It features tender chicken, crisp peanuts, appetizing richness and peppery taste.
chicken (breast or fillet) 250g, shelled peanuts 100g, dry chilli 10g, sugar 10g, sweet flour sauce 10g, lard 500g( 75g to be consumed), soy sauce 15g, salt 2.5g, ginger 5g , garlic 5g, wine 5g, some egg white, vinegar, monosodium glutamate, stock, and chilli powder , starch 40g.
1. Pat rinsed chicken with knife blade, then dice into cubes of 1.5cm. Put chicken dice in a bowl with some salt, starch and egg white and blend evenly. Cut chilli into small sections. Deep-fry peanuts with gentle heat.
2. Make sauce with proper amount of soy sauce, vinegar, wine, sugar, fresh stock, steeped starch and monosodium glutamate.
3. Place wok on fire. First wet the wok with some oil, then put in lard and heat 50% hot. Deep-fry the chicken cubes until medium done, then ladle out with a strainer and drain off the oil. Leave 50g oil in wok and stir-fry chilli till colored. Add and stir-fry garlic, ginger and sweet flour sauce, then put in chicken cubes, peanuts and chilli powder. Put in starch solution, blend evenly, and sprinkle with some heated lard and serve.(李凌鸿)
Editor: Yang Xin