Ingredients
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1
-
2
-
1
-
2
-
1
-
1
-
1/4
-
2
-
2
-
6
-
-
-
-
-
Directions
Vinegar-Glazed Chicken, From Stir-Frying to the Sky’s Edge by Grace Young, a wonderful cookbook that explores Chinese cooking around the world, as interpreted in Trinidad, Jamaica and Peru, as well as in more familiar areas. This is described as a typical Hunan family-style stir fry.Update: The reviewer is right, this is a lot of salt, and I had not focused on that when posting this in response to a request. A whole day’s salt in one serving – like some restaurant meals. I’ve revised the recipe to eliminate the salt and reduce the amount of soy sauce. The sodium level has been cut by almost two-thirds., This is a wonderful chicken dish! I know you made some adjustments to the recipe since the previous review and the changes you made must have fixed it up – it’s delicious! used chicken breasts instead of thighs, otherwise made as directed. Spicy, a little tangy with the vinegar, and the chicken was the perfect texture – moist and tender. Thanks for sharing this recipe!
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Steps
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1
Done
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In a Medium Bowl Combine the Chicken, 2 Tsp of the Dark Soy Sauce, 1 Tsp Soy Sauce, 1 Tsp of the Rice Wine, Sugar, Cornstarch, Ground Sichuan Peppercorns, and Salt. Stir to Combine. |
|
2
Done
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in a Small Bowl Combine the Sesame Oil and the Remaining 2 Tsp Dark Soy Sauce, 1 Tsp Soy Sauce and 1 Tsp Rice Wine. |
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3
Done
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Heat a 14 Inch Wok or a 12 Inch Skillet Over High Heat Until a Bead of Water Vaporizes Within 1 to 2 Seconds of Contact. Swirl in the Peanut Oil, Add the Scallions, Ginger, Garlic, and Red Pepper Flakes and Stir-Fry 10 Seconds or Until the Aromatics Are Fragrant. |
|
4
Done
|
Push to the Aromatics to the Sides of the Wok, Carefully Add the Chicken and Spread It Evenly in One Layer in the Wok. Cook Undisturbed For 1 Minute, Letting the Chicken Begin to Sear. Then Stir Fry 1 Minute or Until the Chicken Is Lightly Browned but not Cooked Through. |
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5
Done
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Swirl the Soy Sauce Mixture Into the Wok and Stir-Fry 1 Minute or Until the Chicken Is Well-Glazed With the Soy Sauce. |
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6
Done
|
Swirl in the Vinegar and Stir-Fry 30 Seconds or Until the Chicken Is Just Cooked Through. |
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7
Done
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Serve With Rice. |
