Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp dried chili flakes
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 tbsp Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1/4 cup chicken broth
- 2 green onions, thinly sliced
- 1 tbsp cornstarch
- Salt, to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and dried chili flakes and stir-fry for 30 seconds until fragrant.
2. Add the chicken and stir-fry for 3-4 minutes until browned on all sides.
3. Add the ginger and garlic and stir-fry for another minute.
4. Add the Shaoxing wine, soy sauce, dark soy sauce, sugar, and chicken broth. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
6. In a small bowl, mix together the cornstarch with 2 tablespoons of water. Add the cornstarch mixture to the wok and stir until the sauce has thickened even more.
7. Season with salt to taste.
8. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 9g
Protein: 27g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian option.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add vegetables such as bell peppers, carrots, or snow peas for a more colorful dish.
- Use ground Sichuan peppercorns instead of whole peppercorns for a more intense flavor.
- Add a tablespoon of oyster sauce for a richer flavor.
Tips and tricks:
- Be careful not to burn the dried chili flakes and Sichuan peppercorns, as they can become bitter.
- Cut the chicken into bite-sized pieces for even cooking.
- Use dark soy sauce for a deeper color and flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of steamed rice or noodles.
Garnishes:
Garnish with sliced green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water.
- If the chicken is not cooked through, simmer for a few more minutes until fully cooked.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Dong'an chicken is a traditional Chinese dish from the Dong'an region of Hunan province. It is known for its spicy and fragrant flavor.
Flavor profiles:
Spicy, savory, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese