Chengdu Chicken - cooking recipe

Ingredients

1/2 lb boneless skinless chicken breast, cubed
Coating
1 tablespoon cornstarch
1 1/2 tablespoons dry sherry
1 1/2 tablespoons dark soy sauce
1/2 cup sliced bamboo shoots or 1/2 cup celery
1 small tomatoes, cut in wedges
Seasonings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 scallions, cut 1 inch
1 tablespoon szechuan hot bean sauce (Available in Chinese groceries no substitute)
Sauce
1 1/2 tablespoons dark soy sauce
1 teaspoon vinegar (white or cider)
1/2 cup chicken stock
1 teaspoon sugar (or less, to taste)
1 tablespoon ketchup (opt but very good) or 1 tablespoon Worcestershire sauce (opt but very good)
1 teaspoon Chinese chili sauce (opt, if you like it very hot)
vegetable oil
cornstarch, mixed in
water
3 -5 drops sesame oil
1/2 teaspoon ground roast szechuan peppercorns

Preparation

Szechuan peppercorns are available in Chinese groceries.
To use, put a teaspoon or two of them in a dry skillet (no oil!).
Toast over medium heat until they start to smoke.
It takes less than a minute or two.
Crush them with a rolling pin or in a mortar and pestle.
Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
Heat wok until smoking hot.
Pour in 3- 4 T oil; stir fry chicken until just cooked.
Remove to a colander and let excess oil drain into a bowl.
Reheat wok; stir in seasonings.
As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
Stir in the sauce until it bubbles.
Thicken slightly with a little of the cornstarch mixture.
Return the chicken along with the tomato, stirring until very hot.
Stir in a few drops of sesame oil.
Sprinkle Szechwan peppercorn powder over.
Remove immediately to a heated serving platter.