This is a Western Chinese recipe
This hot sauce is typical of Szechuan. Its rich color is not only pleasing to the eye, it also stimulates the appetite.
2 lb chicken breasts or thighs
2 slices ginger root
Oil for deep frying
1 cup cashew nuts or peanuts
1 scallion, chopped
3 tbsps soy sauce
2 tbsp hot oil
2 tbsps sesame oil
1 tbsp sesame paste
1 tsp ground Szechuan peppercorns
½ tsp sugar
1. Put the chicken in a saucepan with the scallions and ginger and add just enough water to cover. Bring to the boil, cover and simmer for 30 minutes or until the chicken is tender. Drain the chicken, reserving 2 tbsps of the cooking liquid.
2. Hold the chicken under cold running water for about 1 minute, so that the flesh will be firm. Remove the meat from the bones and cut into bite-size pieces. Arrange the meat on a serving plate.
3. Place all the ingredients for the sauce in a bowl. Add the reserved cooking liquid and mix well.
4. Heat the oil to 180°C/350°F. Deep-fry the nuts until golden brown. Drain and cool. Sprinkle the nuts over the chicken, then pour over the sauce.