Huaiyang-style Spicy Chicken Stew

Ingredients

While Doro Wat is a traditional Ethiopian chicken stew made with berbere spice blend and served with injera bread, this Huaiyang-style adaptation infuses the dish with the flavors of Jiangsu and Zhejiang provinces in China. The original fiery heat of Doro Wat is preserved, but the spices are adjusted to incorporate Huaiyang cuisine's characteristic delicate flavors. The dish is also served with steamed rice or noodles instead of injera bread, adding a touch of Huaiyang culinary tradition. We alse have the original recipe for Doro wat, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons Huaiyang-style chili paste 2 tablespoons Huaiyang-style chili paste
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup chicken broth 1 cup chicken broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent and fragrant.
3. 3.
   Stir in the Huaiyang-style chili paste and Sichuan peppercorns, and cook for another minute.
4. 4.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
5. 5.
   Pour in the Shaoxing wine, soy sauce, and sugar. Stir well to coat the chicken with the sauce.
6. 6.
   Add the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the chicken is cooked through and tender.
7. 7.
   Garnish with chopped green onions and serve the Huaiyang-style Spicy Chicken Stew with steamed rice or noodles.

Treat your ingredients with care...

• Huaiyang-style chili paste — Adjust the amount according to your spice preference. Increase or decrease the quantity to achieve the desired level of heat.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Shaoxing wine — If Shaoxing wine is not available, you can substitute it with dry sherry or rice wine vinegar.
• Chicken broth — Use homemade chicken broth or low-sodium store-bought broth for the best flavor.
• Steamed rice or noodles — Choose your preferred type of rice or noodles to accompany the stew. Jasmine rice or wheat noodles work well.

Tips & Tricks

• For an extra kick of heat, add a few dried chili peppers to the stew.
• Marinate the chicken in the Huaiyang-style chili paste and spices for a few hours before cooking to enhance the flavor.
• Adjust the thickness of the sauce by adding more or less chicken broth according to your preference.
• To make the dish more aromatic, sprinkle some freshly chopped cilantro on top before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Huaiyang-style Spicy Chicken Stew hot with steamed rice or noodles. Garnish with chopped green onions for a pop of freshness. Accompany the dish with a side of pickled vegetables or a simple cucumber salad to balance the spiciness.

Presentation advice

Present the Huaiyang-style Spicy Chicken Stew in a deep serving bowl, allowing the vibrant red color of the stew to stand out. Arrange the chicken pieces on top and sprinkle with chopped green onions for an appealing visual contrast. Serve with steamed rice or noodles on the side.