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Yield: 3 portions as the mainstay of a meal, 6 as
part of a larger meal
More like the real thing
than what’s available at most Chinese-American
restaurants, the sauce here--hot, slightly sweet
and redolent of garlic--has a taste that is compelling
and exotic. It’s an authentic Sichuan Chinese
flavor featuring bean sauce, a taste that permeates
the cooking of Western China and Taiwan. As it often
does in Chinese cooking, here the peanut serves
the purpose of a tasty legume.
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THE RECIPE COLLECTION:
(216Kb Adobe Acrobat PDF
file)
|
Ingredients |
Amount |
| Boneless
chicken thigh, skin optional |
8 oz. |
| Egg
white |
1 ea. |
| Cornstarch
|
2 tsp. |
| Salt
|
to
taste |
| Sesame
oil |
1 tsp. |
| Shaoxing |
½
tsp. |
| Bean
sauce |
1 Tbsp. |
| Hoisin
sauce |
1 Tbsp. |
| Chili
paste with garlic |
1 Tbsp. |
| Red
wine vinegar |
1 Tbsp.
|
| Sugar
|
1 Tbsp. |
| Peanut
oil |
1
cup |
Skinless
uncooked peanuts, preferably
Virginia variety
|
½
cup |
| Dried
hot red chiles |
4-6
ea. |
| Garlic
cloves, chopped |
6-8
ea. |
| Scallion
cut into ½-inch lengths, white part only |
½
cup |
| Cilantro
leaves |
½
cup |
| Sesame oil |
Few drops |
|
1. Cut the chicken into
1/2-inch cubes.
|
| 2.
Mix the egg white until slightly foamy. Add the
cornstarch, salt, sesame oil and shaoxing wine.
Add the chicken and let sit for 30 minutes. |
| 3.
Mix the bean sauce, hoisin, chili paste, vinegar
and the sugar then set aside. |
| 4.
Heat 1 cup oil in a wok over medium heat. Add
the peanuts and cook, stirring constantly, until
golden brown. Remove peanuts with a slotted spoon,
reserving the oil. Drain peanuts well on paper
towels. |
| 5.
Re-heat the oil until hot. Add the chicken and
cook, stirring, until the meat changes color.
Remove with a slotted spoon to drain, reserving
the oil once more. |
| 6.
Heat a clean skillet or wok over high heat. When
hot, add 1 ½ tablespoons of the reserved
oil then add the dried chilies. Cook until they
blacken and smoke. Add the garlic and scallion
whites, then briefly stir. |
| 7.
Reduce the heat to medium. Add the sauce mixture
and cook, stirring until it boils. |
| 8.
Add the reserved chicken and toss until well coated
and cooked through. Turn off the heat, stir in
the peanuts and cilantro. |
| 9.
Serve sprinkled with the sesame oil. |
|
|
|
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Nutrition
Facts |
| Serving
Size: 1 cup |
Servings
Per Recipe: 3 |
|
|
| |
%DV*
|
| Calories:
484 |
24
|
| Total
Fat: 45 grams |
70
|
Saturated
Fat: 7.6 grams
|
38
|
| Cholesterol:
31.5 mg |
10
|
| Sodium:
153 mg |
6
|
| Total
Carbohydrate: 9 grams |
3
|
Dietary
Fiber: 1.7 grams
|
7
|
Sugars:
2 grams
|
|
| Protein:
12 grams |
24 |
|
| Vitamin
A: 13% |
Vitamin
C: 10% |
Calcium:
3% |
Iron:
7% |
| *Percent
Daily Values are based on a 2000 calorie diet.
|
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