Sichuan Stir-Fried Chicken
Prepared using Sichuan cuisine's signature small-batch stir-fry technique, without deep-frying the main ingredient, yielding a tender, fresh, and aromatic dish.
Ingredients
chicken thigh meat
200 g
pickled red chili peppers (chopped)
25 g
celtuce (cut into 4 cm long, 0.5 cm thick strips, marinated with 1 g salt)
100 g
Shaoxing wine
10 g
scallions (cut into horse-ear shapes)
25 g
ginger slices
10 g
celery heart (cut into 3 cm segments)
25 g
garlic slices
10 g
soy sauce
10 g
vinegar
1 g
MSG
1 g
wet cornstarch
25 g
Sichuan salt
3 g
meat broth
50 g
sugar
1 g
lard
75 g
Instructions
1
Step 1
Pound the chicken to tenderize, score into a 0.3 cm crosshatch pattern, then cut into 5 cm long by 1 cm thick strips. Cut the celtuce into 4 cm long by 0.5 cm thick strips and marinate with 1 g salt. Cut the celery heart into 3 cm segments. Chop the pickled chili peppers. Cut the scallions into horse-ear shapes.
2
Step 2
Place the chicken in a bowl. Add the Sichuan salt and 15 g of wet cornstarch and mix well. In a separate bowl, combine the soy sauce, vinegar, MSG, sugar, meat broth, and the remaining wet cornstarch to make the sauce.
3
Step 3
Heat a wok over high heat, add the lard and heat until 70% hot (about 175°C). Add the chicken and stir-fry until it separates into pieces and turns white. Add the pickled red chilies, ginger, garlic, and Shaoxing wine, and continue to stir-fry for a few strokes. Then add the celtuce, celery heart, and scallions, and stir-fry until evenly combined. Pour in the sauce, stir to coat, and reduce until thickened. Serve immediately.
