- 300 g (2 pieces) chicken breasts, with or without skin, cut into 1/2-inch cubes
- 3 cloves of garlic, sliced
- 1 1/2 tbsp ginger (about the same amount as the garlic), peeled and sliced
- 5 scallions, white parts only, chopped to cubes
- 2 tbsp peanut oil,
- a generous handful of large dried chilis (at least 10), preferably the "Facing Heaven" kind (do not use small Thai peppers, which are very hot), chopped into 1-inch sections (discard the seeds)
- 1 tsp whole Sichuan pepper,
- 2/3 cup roasted unsalted peanuts,
- for the marinade:
- 1/2 tsp salt,
- 2 tsp light soy sauce,
- 1 tsp Shaoxing rice wine,
- 2 1/4 tsp cornstarch,
- 1 tbsp water,
- for the sauce:
- 3 tsp sugar,
- 1 1/8 tsp cornstarch,
- 1 tsp dark soy sauce,
- 1 tsp light soy sauce,
- 3 tsp Chinkiang vinegar,
- 1 tsp sesame oil,
- 1 tbsp water.
Algorithm:
- Place the chicken into a bowl and mix in the marinade ingredients.
- Combine the sauce ingredients in a small bowl.
- Season the wok, add the oil and heat over a high flame.
- When the oil is hot but not yet smoking, add the chilies and Sichuan pepper and stir-fry briefly until they are crisp and the oil is spicy and fragrant (do not burn the spices!).
- Quickly add the chicken and fry over a high flame, stirring constantly.
- As soon as the chicken cubes have separated, add the garlic, ginger, and scallions and continue to stir-fry for a few minutes until they are fragrant and the meat is cooked through (take a sample).
- Stir the sauce and add it to the wok, continuing to stir and toss.
- As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve.
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