Ginger Sauce Chicken is made using ginger to accentuate the flavor of the chicken.

The chicken in this case is made with dried bean curd sticks,
which you can easily find in your local grocery stores. This is a
well loved dish for main courses, and as well, a favorite for many
beer drinkers in Szechuan.

This dish is quick and simple to prepare, where the only involved
processes is the deep-frying.

Ingredients:

Dried bean curd sticks 100g
Ginger 50-75g (1 full piece)
Green onions 2
Sesame oil 2 teaspoon
MSG teaspoon (optional)
Salt 1 teaspoon
Szechuan Peppercorn 15 17
Light soy sauce 2 tablespoons
Dark vinegar 3 tablespoons
Vegetable oil for deep-frying

1. Soak the bean curd sticks until all soft. Then strain, and dry as
Tip: you can
much as possible.
achieve best result by
2. Smash the ginger into small pieces, and wrap in a thin but pouring boiling hot
strong cloth. Then squeeze out the ginger juice into a bowl. water over the bean
sticks and cover with Note: I can usually squeeze out about one to two tablespoons
a lid for 10 to 15 of ginger juice using this technique. It does take a small effort.
minutes.
3. Finely grind the peppercorns, and add to ginger juice with
sesame oil, salt, MSG, soy sauce, and vinegar.
4. Finely chop the green onions, and mix in with the ginger sauce
mixture. Stir the mixture well.
5. Pour enough vegetable oil into a small pot so its about 2
inches deep.
6. Heat up the oil, and deep-fry the tofu sticks until its a golden
color. Set in a plate with paper towel beneath, and let it cool.
7. Cut the tofu sticks along the middle into two halves, and then Tip: you can greatly
cut them into 1 inch long pieces. Pour the sauce mixture on decrease the amount
of splashing by letting top, mix, and you have Ginger Sauce Chicken ready to serve!
the tofu sticks dry as
much as possible.
Note: only mix in the sauce when you are ready to serve, or
the tofu will become soggy.