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1
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1-3/4
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1-2/3
3
1/2
1
1/2
1
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ar
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#
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in
T
t
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in
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oz
t
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c
T
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Chicken meat (1)
-- Marinade
Ginger
Scallion White
Rice Wine (2)
Salt
-- Aromatics
Garlic
Ginger Root
Scallion Whites
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Chili, red dry (3)
Sichuan Pepper (4)
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Oil, deep fry
Oil
Chili Bean Paste (5)
Rice Wine (2)
Salt
Sesame Oil dark
-- Garnish
Scallion Greens
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We've divided this into 3 sections for easy work flow, allowing
plenty time between the sections. The most tedious part, preparing
the Chilis, could be done days ahead.
Prep - (40 min)
- Slice CHICKEN into 3/4 inch dice, or as close to that as
you can get with your chicken.
- Lightly smash GINGER and SCALLION WHITE. Mix all
Marinade items with the Chicken and massage together well.
Set aside to marinate 1/2 hour or more, tumbling a couple times.
- Slice GARLIC thin. Trim 1/2 in GINGER as needed and
slice very thin. Cut the slices into threads. Lightly Smash
SCALLION WHITES. Mix all Aromatics.
- Slice some of the SCALLION GREENS thin and set aside for
garnish.
- With Kitchen Shears, cut tops off of CHILIS. and cut into
1/2 to 3/4 inch lengths, shaking out as many seeds as you can.
- IF using traditional Pixan Broad Bean Paste, chop it fine.
DEEP FRY - (20 min)
- Remove Ginger and Scallions from the Marinade.
- In a wok, heat Oil to 375°F/190°C over highest
heat. Stir in Chicken and fry stirring for about 5 minutes,
or until just a touch of golden. Scoop out with your spider and
set aside.
- Bring Oil back up to 375°F/190°C over highest
heat. Stir the Chicken back in and fry stirring until
golden and crispy, about another 4 minutes - watch that it doesn't
get too dark. Scoop out with your spider and set aside.
- Pour out the Oil and wipe the wok with paper towels.
RUN - (10 min)
- In the wok, heat 3 T Oil over moderate flame (it can be
some of the deep fry oil). Stir in Chili Bean Paste for about
30 seconds, then stir in Aromatics mix and stir until
aromatic.
- Stir in Chili mix and fry stirring until aromatic and barely
darkening.
- Stir in Chicken, then Rice Wine and Salt.
Stir until Chicken is warmed and coated with the oil. Take off heat
and stir in Sesame Oil.
- Garnish with Scallion Greens and serve hot with plenty of
steamed Jasmine rice.
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