| Hot Pepper Chicken ~ This is a hot n' spicy dish. Easily prepared, with a bamboo steamer. 3-4 pound chicken 2½ tsp salt 2 dried chile peppers (see note below) 3 fresh chile peppers (see note below) 2½ tbsp Crisco (see note below) 2 tbsp soy sauce 1½ tbsp vinegar ¼ tsp monosodium glutamate ~ Ac'cent is a name brand, store brand MSG costs less. 2 tsp cornstarch 1. Clean the chicken and chop into 20-22 pieces (mahjong). Boil in water for 5 minutes and drain thoroughly. Rub the chicken pieces with salt and place in a heat-proof bowl, skin side down. Chop the dried and fresh chile peppers, discarding the seeds. 2. Heat the Crisco in a small saucepan. Add the peppers and stir-fry over medium heat for 2 minutes. Pour the Crisco and pepper mixture evenly over the chicken pieces. Blend the remaining ingredients in a bowl; then cook the sauce in a small pan over low heat for 4-5 minutes until it thickens slightly. Pour the sauce evenly over the pieces of chicken. Place the bowl of chicken in a bamboo steamer and steam for 45 minutes. Transfer chicken onto a serving platter......serve. Serves 4-6 Notes: 1. For authentic tastes, use lard in place of Crisco. I prefer the Crisco because of the saturated fat in lard. Any good vegetable oil can also be used as a substitute. 2. Get your chile peppers from an oriental market. Select the "hot" type. You may substitute with the New Mexico dried crushed chile or fresh serrano chile peppers, however the dish seems to loose "something". 3. Mahjong = bite size, Double mahjong will give you two pieces from a drum stick or 4 pieces to a chicken breast half. |
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