Diced chicken stir-fried in a wok with roasted peanuts, scallions, and dried chilies, coated in a glossy soy and black vinegar sauce, in the purest Beijing style.
Ingredients
- 600 g Boneless chicken thigh
- 100 g Unsalted roasted peanuts
- 4 pieces Scallions
- 20 g Fresh ginger
- 3 cloves Garlic
- 6 pieces Dried red chilies
- 1 pinch Sichuan peppercorns
- 3 tbsp Sunflower oil
- 1 tbsp Light soy sauce (marinade)
- 1 tbsp Shaoxing wine (marinade)
- 1 tsp Cornstarch (marinade)
- 1 tbsp Water (marinade)
- 1 piece Egg white
- 2 tbsp Light soy sauce (sauce)
- 1 tsp Dark soy sauce
- 1 tbsp Chinese black vinegar
- 2 tsp Granulated sugar
- 1 tbsp Shaoxing wine (sauce)
- 3 tbsp Water (sauce)
- 1 tsp Cornstarch (sauce)
Method
- Cut the boneless chicken into even cubes. In a bowl, mix the light soy sauce, Shaoxing wine, water, cornstarch, and egg white. Add the chicken and massage until the meat completely absorbs the liquid. Let rest in the fridge.
- In another bowl, combine the light soy sauce, dark soy sauce, black vinegar, sugar, Shaoxing wine, water, and cornstarch. Stir until the sugar and cornstarch are completely dissolved. Set aside near the wok.
- Cut the scallions into bias slices. Finely mince the ginger and chop the garlic. Split the dried chilies in half and remove the seeds to mellow the heat.
- Dry-toast the peanuts in the wok over medium heat, stirring constantly, until golden and fragrant. Remove from the wok immediately to prevent them from burning.
- Heat the wok over high heat with a drizzle of oil. Briefly toast the Sichuan peppercorns and dried chilies until fragrant, without letting them blacken.
- Add a splash of oil, then the marinated chicken. Stir-fry over high heat, tossing constantly, until the cubes are browned and just cooked through, remaining tender inside.
- Stir in the ginger, garlic, and scallions. Stir-fry briefly until the aromatics are fragrant but the scallions retain their crunch.
- Pour in the reserved sauce while stirring vigorously. Let thicken until you have a glossy, satiny glaze coating every piece of chicken.
- Off the heat, gently fold in the roasted peanuts. Toss with broad strokes to distribute them evenly without crushing them.
- Serve immediately on a preheated platter.
Nutrition
Per serving
- Energy
- 600.9 kcal
- Protein
- 35.16 g
- Carbohydrate
- 13.65 g
- Fat
- 45.78 g
- Fibre
- 3.46 g
- Calcium
- 17.31 mg
- Iron
- 0.63 mg
- Magnesium
- 56.14 mg
