Recipe by Mrs. Martha Law, as reported by Helen Dollaghan in the Oct. 3, 1976, edition of The Denver Post. Serves 4.
Ingredients
2 whole chicken breasts, boned, skinned and cut into generous bite-sized pieces, or 1/2pound uncooked pork, trimmed of fat and cut in bite-sized pieces
2 tablespoons sherry
2 1/2 tablespoons soy sauce
1/4 teaspoon salt or to taste
1 tablespoon cornstarch
3 tablespoons vegetable oil
1 tablespoon finely diced scallion
1 tablespoon finely diced ginger root
1 tablespoon minced garlic
1 tablespoon Szechuan bean sauce or liquid red pepper (look in the Asian section of the grocery store)
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon cornstarch, dissolved in 1 teaspoon water
1/2 tablespoon vinegar
Pepper to taste
Broccoli, cooked until tender but still crisp
Cooked rice
Directions
Combine chicken or pork, 1 tablespoon of the sherry, 1 1/2 tablespoons of the soy sauce, salt and undissolved cornstarch. Mix well. Let mixture stand at room temperature 30 minutes. Heat vegetable oil over moderately hot heat in large skillet or wok. Add chicken mixture. Cook over moderately hot heat, stirring constantly, until chicken is done. This should take about 4 minutes. Allow a little more time for pork. Add scallion, ginger root, garlic and bean sauce. If mixture seems too dry, add about 1 tablespoon additional vegetable oil. Mix well. Add remaining 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, sesame oil, dissolved cornstarch, vinegar and pepper. Cook over moderate heat, stirring, until mixture is bubbly. Place chicken in center of platter surrounded by hot broccoli. Serve with rice.
