SZECHUAN CHICKEN ON CRISPY CHICKEN SKIN BOWL

This is my first dish out of three Edible Container -The Daring Cooks’ April, 2011 Challenge: EDIBLE CONTAINERS (savory)

Adapted the recipe from "Chinese Cooking" Cookbook. The recipe calls for pork, i used chicken to go with the edible container that i made which is crispy chicken skin also called chicken skin chicharon to Filipinos.

Ingredients:
1 t cornstarch
1/4 t salt
Dash of white pepper
1 T dry sherry
1 pound chicken breast, skinned, boned, and cut in bite-size pieces (save the skin for the bowl)
3 1/2 T oil
COOKING SAUCE (directions to follow)
2 cloves garlic, minced
1 t minced fresh ginger
3 or 4 small, dry, hot chile pepers
2/3 C sliced bamboo shoots, cut in matchstick pieces
4 stalks green onions, 2 stalks chopped (some for garnish) and 2 stalks cut lengthwise (will serve as a ribbon for the bowl).
Steamed white rice

In a bowl, combine cornstarch, salt, pepper and sherry. Add chicken and stir to coat. Stir in 1 1/2 t of the oil. Let stand for 15 minutes to marinate.

Prepare cooking sauce and set aside
Cooking Sauce:
In a bowl, combine 1 T each sugar, vinegar, and dry sherry; 2 T soy sauce; 3 T chicken broth or water; and 2 t cornstarch.

Heat a wok or a pan over high heat. When pan is hot, add 2 T of the oil When oil begins to heat, add garlic, ginger, and chile peppers; stir once. Add chicken and stir fry until meat is lightly browned; remove from pan.

Heat the remaining 1 T oil in  pan. Add bamboo shoots and onion and stir fry for 1 minute. Return meat to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

How to make the crispy chicken skin bowl.

You will need at least skin from 4 to 5 chicken breast depending on the size of the breast. Also depending on how many servings you will make. I also experimented on the leg quarter skin but it didn't hold strong enough to form a bowl, that's why i recommended the skin from the breast.

Remove the skin from the chicken breast. Put in a pot of water, seasoned with salt and pepper, then bring to a boil for at least 10 minutes making sure not to over cook them. Pat dry the skin and arrange it on to a small pie mold. Patch some skin if necessary. Then put another pie mold and fill with beans to weigh it down just like you would in blind baking a pie crust.

Bake at 375 degrees F or until skin is brown and crispy. Take out the "bowl" carefully making sure it will not break as you take it out of the mold.

Add 1/2 cup of steamed rice top with the Szchuan Chiken filling, then make a ribbon using the green onions (the green part only). Blanch quickly to make it pliable so you can tie it around and make a knot. The "ribbon" serves two purposes, one to hold the bowl so it'll not collapse as you add the rice and the filling, second it adds "umph" presentation wise;)

CONCLUSION:
1. Taste wise -We really love the combination and the addition of the crispy chicken skin.
2. Presentation wise - Beautiful, very appetizing

But if you ask me if i'll do it again? Yes, ofcourse but not making it into a bowl, i'd crush the chicken chicharon and add it on top of a bowl of rice and Szechuan chicken. This is a must try!!!