Taibai Ji with Spicy Garlic Sauce

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
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 teaspoons Sichuan peppercorns, crushed 2 teaspoons Sichuan peppercorns, crushed
• 2 tablespoons chili flakes 2 tablespoons chili flakes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/2 cup chicken broth 1/2 cup chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with soy sauce, ginger, and half of the minced garlic. Let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the marinated chicken to the hot oil and stir-fry until golden brown and cooked through. Remove the chicken from the wok and set aside.
4. 4.
   In the same wok, add the remaining minced garlic, crushed Sichuan peppercorns, and chili flakes. Stir-fry for a minute until fragrant.
5. 5.
   In a small bowl, whisk together the chicken broth, rice vinegar, sugar, and cornstarch. Pour the mixture into the wok and cook until the sauce thickens.
6. 6.
   Return the cooked chicken to the wok and toss it in the spicy garlic sauce until well coated.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can use skinless chicken breast instead of thighs. However, chicken thighs tend to be more flavorful and tender.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to release their aromatic oils.

Tips & Tricks

• Adjust the amount of chili flakes according to your spice preference.
• For an extra kick, add a teaspoon of Sichuan chili bean paste to the sauce.
• Serve Taibai Ji with steamed rice or noodles to complement the flavors.

Serving advice

Serve Taibai Ji hot as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the stir-fried chicken pieces on a serving platter and drizzle the spicy garlic sauce over the top. Garnish with a sprig of fresh cilantro for an appealing presentation.