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Categories:
chicken thighs soy sauce rice Shoaxing Rice Wine cornstarch garlic ginger green onions red chilis peanut oil peanuts sugar cornstarch soy sauce Chiangkang Black Vinegar sesame oil water
Viewed: 45 - Published at: 7 years agoIngredients
- 6 whole Boneless, Skinless Chicken Thighs
- 2 teaspoons Soy Sauce
- 1 teaspoon Rice Wine Vinegar
- 1 teaspoon Shoaxing Rice Wine
- 2 teaspoons Cornstarch
- 4 cloves Garlic
- 1 piece Ginger, About 1 Inch Long
- 5 whole Green Onions, White Parts Only
- 1/2 cups Whole Red Chilis
- 2 Tablespoons Whole Sichuan Peppercorns
- 2 Tablespoons Peanut Oil
- 23 cups Roasted, Unsalted Peanuts
- Cooked Rice, For Serving
- 3 teaspoons Sugar
- 1 teaspoon Cornstarch
- 2 teaspoons Soy Sauce
- 3 teaspoons Chiangkang Black Vinegar
- 1 teaspoon Sesame Oil
- 1 Tablespoon Water
Method
- Cut the chicken as evenly as possible into 1/2-inch cubes.
- Place in a small bowl and mix in the soy sauce, rice wine vinegar, Shoaxing rice wine and cornstarch.
- Set aside.
- Peel and thinly slice the garlic and ginger, and chop the scallions into 1/2 inch chunks.
- Cut the stems off of the chilies and squeeze to discard the seeds.
- Pick out the black seeds from the Sichuan peppercorns.
- Dont forget to wash your hands after this!
- Combine the sauce ingredients in a small bowl.
- Set aside.
- Heat a heavy frying pan or wok over high, then add the peanut oil.
- When the oil is hot, add the chilies and Sichuan peppercorns and cook until they are crisp and the oil is fragrant, about 2 minutes.
- Add the chicken and continue cooking over high heat, stirring constantly.
- As soon as the chicken cubes have turned opaque, add the ginger and garlic and continue to stir-fry for a few minutes until the meat is cooked through.
- Add the green onions and peanuts, and cook for 1-2 minutes more.
- Give the sauce a stir and add it to the pan, continuing to stir and toss until the sauce has thickened.
- Remove from heat and serve over rice.
- Adapted from NPR.
