Dish of Chicken with Chayote Squash
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Chicken with Chayote Squash


China - Sichuan
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
32 min
Most		 A simple recipe redolent with Sichuan flavors. While originating in the Americas (along with all other squash), Chayotes have become quite popular in South and Southeast Asia. In this recipe, the crunchy chayote makes a delightful contrast to the soft chicken.

12
6
4
4
1
1/4
------
1
1
1/4
1/4
1/4
------
2-1/2
1
1
1
oz
oz


cl
in
---
T
T
c
t
t
---
T
T
t
T
Chicken meat (1)
Chayote
Pickled chilis (2)
Scallions
Garlic
Ginger root
-- Sauce
Soy Sauce
Rice Vinegar
Stock
Salt
Sichuan Pepper (3)
----------
Oil
Vinegar, dark (4)
Cornstarch
Water
Prep   -   (20 min)
  1. Slice CHICKEN thin and cut into shreds about 1/8 inch wide.
  2. Peel CHAYOTE, slice about 1/8 inch thick and cut into 1/8 inch wide matchsticks. Cut CHILIS and SCALLIONS into shreds. Mix all.
  3. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Mix.
  4. Mix all Sauce items.
  5. Mix Cornstarch with Water.
RUN   -   (12 min)
  1. In a wok or spacious sauté pan heat Oil very hot and fry Chicken until all the raw color is gone. Remove from the pan leaving the oil in the pan
  2. Stir in Chayote mix and fry stirring over moderate heat for about 2 minutes.
  3. Stir in Garlic mix and fry stirring for about 30 seconds, then return Chicken and stir in Vinegar. Cook stirring for about one minute.
  4. Stir in Sauce mix and bring to a fast simmer.
  5. Stir Cornstarch mix and cook stirring until cornstarch thickens and glazes the chicken.
NOTES:

  1. Chicken:

      Weight is for skinless, boneless. I usually use thigh meat, but the boneless leg meat now available will work fine and you don't have to skin and bone it yourself.

  2. Pickled Red Chilis

      These are a standard Sichuan ingredient. Those shipped to North America are almost all made in Thailand from bright red long Thai chilis.

  3. Sichuan Peppercorns

      These seed pods of the prickly ash tree are nothing like regular pepper. For details see our Sichuan Pepper page.

  4. Dark Vinegar

      Chinkiang Vinegar is now widely available in Asian markets. Gold Plum is a good brand. If you don't have it you can use another rice vinegar without too much change. For details see our Sours page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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