Chongqing Chicken Stir-Fry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons Sichuan peppercorns 2 teaspoons Sichuan peppercorns
• 4 dried red chili peppers, deseeded and cut into small pieces 4 dried red chili peppers, deseeded and cut into small pieces
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 2 scallions, chopped (for garnish) 2 scallions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a dry wok or skillet, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
2. 2.
   Heat the vegetable oil in the wok over high heat. Add the dried chili peppers and stir-fry for about 30 seconds until they become fragrant.
3. 3.
   Add the minced garlic and ginger to the wok and stir-fry for another 30 seconds.
4. 4.
   Add the chicken pieces to the wok and stir-fry until they are cooked through and slightly browned.
5. 5.
   In a small bowl, mix together the soy sauce, Shaoxing wine, sugar, and cornstarch. Pour the sauce over the chicken and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the chicken evenly.
6. 6.
   Remove from heat and garnish with chopped scallions.
7. 7.
   Serve the Chongqing Chicken Stir-Fry hot with steamed rice.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Dried red chili peppers — Adjust the amount of chili peppers according to your spice tolerance. You can also use milder chili varieties if desired.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.

Tips & Tricks

• For an extra kick of heat, you can add a pinch of chili flakes or increase the amount of dried chili peppers.
• Marinating the chicken in the sauce for 15-30 minutes before stir-frying can enhance the flavor.
• Adjust the amount of Sichuan peppercorns according to your preference for the numbing sensation.

Serving advice

Serve the Chongqing Chicken Stir-Fry with steamed rice to balance out the spiciness. You can also accompany it with a side of stir-fried vegetables or a refreshing cucumber salad.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped scallions to add a pop of color. Serve it in a vibrant Chinese-style bowl or plate to enhance the visual appeal.