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JP's version of a spicy Szechuan chicken dish with succulent pieces of dark meat chicken.
Ingredients:
Ingredients:
- 2 celery stalks, sliced on the bias
- 1 pound boneless chicken thighs, with skin if possible
- 3 scallions, trimmed
- ¼ cup peanut oil
- 8 dried Sichuan chiles
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon fresh ginger, grated or minced fine
- 1 tablespoon fresh cilantro, chopped
- 1 ½ tablespoons chili bean paste
- 1 tablespoon dry sherry (or Shaoxing rice wine)
- 1 teaspoon dark soy sauce
- Salt
- 2 teaspoons sesame oil
Instructions:
Instructions:
- Slice celery after removing stringy bits. Slice scallions on the bias and store in a bowl after tossing with a pinch of salt.
- Chop the chiles into 1/4 to 1/2 inch pieces.
- Cut chicken into small (1/2 to 3/4 inch) chunks.
- Heat oil in large wok or a pot with high sides to high heat. When smoking, add chicken. Stir-fry until chicken seems dry on the outside, about 5 minutes.
- Reduce heat and add chiles and Sichuan peppercorns. Cook until you begin to smell the peppercorns and chiles, less than 30 seconds. Add chili bean paste, and stir to completely incorporate.
- In about 10 seconds the chicken will become stained red. Add wine and soy sauce.
- Continue to cook while stirring. The chicken will eventually absorb the ingredients and seem dry and fragrant. This will take 10 to 15 minutes.
- Add celery, scallions, ginger, and cilantro and stir-fry until the vegetables soften slightly, just a couple of minutes or so.
- Remove from heat, then garnish with sesame oil
- Adjust salt to taste. Serve with white rice.
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