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Chicken in Scallion Sauce

Chicken in Scallion Sauce
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Total Time: 15

Yield: 6 servings

You'll be surprised by how moist this chicken cooks up; it's a great technique to use for any number of other chicken dishes. This dish has a bit of kick, so temper the garlic, ginger, and chilis if you're sensitive.

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  • 1 4-5 pound roasting chicken
  • 2 watercress bunches, long stems discarded
  • 2 tablespoons peanut oil
  • 2-3 dried chili peppers, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 3 tablespoons chopped scallions
  • 1-1/2 teaspoons ground Szechuan peppercorns
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry
  • 1 teaspoon cornstarch paste (3 parts cornstarch to 1 part water)
  • 1 tablespoon sesame oil


Fill a large soup pot with 6 quarts water. Add chicken and bring to a boil. Boil 10 minutes. Turn chicken and cook another 10 minutes. Turn off heat and cover tightly. Let sit 2 hours.
Remove chicken; it'll be chopstick tender. Discard skin and bones.
Arrange watercress on a large serving platter. Shred meat and place meat on top of watercress.
In a wok or large sauté pan over high heat, heat peanut oil and add chili pepper, ginger, garlic, scallions, peppercorns, soy sauce, sherry, cornstarch paste, and sesame oil. Stir and cook 2 minutes.
Pour sauce over chicken and serve.
Updated Monday, September 27th, 2010

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