Jiangsu-style Chicken in Pepitoria Sauce

Ingredients

In this adaptation, we incorporate the flavors and ingredients of Jiangsu cuisine into the traditional Spanish dish of Gallina en pepitoria. The original recipe uses Spanish spices and ingredients, while the adapted version includes Jiangsu-specific spices, herbs, and nuts. The cooking techniques and traditions of Jiangsu cuisine are also incorporated to create a fusion dish that showcases the best of both culinary worlds. We alse have the original recipe for Gallina en pepitoria, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Shaoxing wine (30 ml) 2 tablespoons Shaoxing wine (30 ml)
• 2 tablespoons soy sauce (30 ml) 2 tablespoons soy sauce (30 ml)
• 1 tablespoon oyster sauce (15 ml) 1 tablespoon oyster sauce (15 ml)
• 1 tablespoon sesame oil (15 ml) 1 tablespoon sesame oil (15 ml)
• 1 tablespoon cornstarch (15 g) 1 tablespoon cornstarch (15 g)
• 1 cup chicken broth (240 ml) 1 cup chicken broth (240 ml)
• 1 teaspoon sugar (5 g) 1 teaspoon sugar (5 g)
• 1 teaspoon white pepper (5 g) 1 teaspoon white pepper (5 g)
• 1 teaspoon five-spice powder (5 g) 1 teaspoon five-spice powder (5 g)
• 1 tablespoon toasted sesame seeds (15 g) 1 tablespoon toasted sesame seeds (15 g)
• 2 green onions, chopped 2 green onions, chopped
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the chicken pieces to the pan and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the Shaoxing wine, soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, sugar, white pepper, and five-spice powder. Pour the mixture over the chicken in the pan.
4. 4.
   Reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Sprinkle the toasted sesame seeds and chopped green onions over the chicken before serving.
6. 6.
   Serve the Jiangsu-style Chicken in Pepitoria Sauce with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into evenly sized pieces to ensure even cooking.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra layer of flavor, marinate the chicken in the sauce mixture for 30 minutes before cooking.
• Garnish with fresh cilantro or parsley for a pop of color and freshness.
• Adjust the amount of white pepper according to your spice preference.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with water and add it to the pan during the last few minutes of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Jiangsu-style Chicken in Pepitoria Sauce with steamed rice or noodles. The fragrant sauce pairs perfectly with the fluffy rice or the chewy texture of noodles. Add a side of stir-fried vegetables or a fresh salad to complete the meal.

Presentation advice

Arrange the chicken pieces on a platter and pour the sauce over them. Sprinkle with toasted sesame seeds and chopped green onions for an attractive garnish. Serve with steamed rice or noodles on the side.