Ginger Sauce Chicken
Ginger Sauce Chicken is 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 we 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
- Dried bean curd sticks ... 100g Ginger 50-75g (1 fun piece) Green onions ,, 2
- Sesame oil 2 teaspoon
- MSG 1A teaspoon (optional)
- Salt 1 teaspoon
- Szechuan peppercorn 15 —17
- Light soy sauce 2 tablespoons
- Dark vinegar 3 tablespoons
- Vegetable oil for deep-frying
- Soak the bean curd sticks until all soft. Then strain, and dry as much as possible.
- Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl Note: I can usually squeeze out about one to two tablespoons of ginger juice using this technique. It does take a little effort.
- Finely grind the peppercorns, and add to ginger mince with sesame or, salt, MSG, soy sauce, and vinegar.
- Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well
- Pour enough vegetable oil into a small pot so it's about 2 inches deep.
- Heat up the or, and deep-fry the tofu sticks until it's a golden color. Set in a plate with paper towel beneath, and let it cool
- 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.
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