Wednesday, February 6, 2013
Recipe of the Week: Vinegar-Glazed Chicken
Here's the short story: Amateur Gourmet is my new favorite food blog and I wanted to try one of Adam's recipes. I picked the vinegar-glazed chicken, which is originally a Grace Young recipe, from the book Stir-Frying to the Sky's Edge. This turned out to be a great pick. Delicious and comforting.
1lb chicken thigh (boneless, skinless), chopped into 1-inch pieces
4 tsp dark soy sauce, divided
2 tsp soy sauce, divided
2 tsp Shao Hsing rice wine, (or Sherry cooking wine) divided
1 tsp sugar
1 tsp cornstarch
1/4 tsp roasted and ground Sichuan peppercorns
1/2 tsp salt
2 tsp sesame oil
2 tbsp peanut oil (I used grapeseed oil)
6 scallions, cut into 2-inch pieces
1 tbsp minced ginger
1 tbsp minced garlic
1/4 tsp red pepper flakes
2 tbsp balsamic vinegar
In a medium bowl combine the chicken, 2 tsp dark soy sauce, 1 tsp soy sauce, 1 tsp rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine.
In a small bowl combine sesame oil and the remaining 2 tsp dark soy sauce, 1 tsp soy sauce, and 1 tsp rice wine.
Heat a wok or 12-inch skillet over high heat. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes; stir-fry 10 seconds or until fragrant.
Push the aromatics to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok.
Cook undisturbed 1 minute, letting the chicken sear.
Stir-fry 1 minute or until the chicken is lightly browned but not cooked through.
Swirl the soy sauce mixture into the wok and stir-fry 1 minute, or until the chicken is well glazed with the soy sauce.
Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.
Serve over rice.