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Categories:
skinless ginger Hsing rice wine soy sauce cornstarch sugar ground Sichuan chicken broth rice vinegar peanut garlic orange tomatoes baby spinach scallions salt
Viewed: 24 - Published at: 3 years agoIngredients
- 1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces 1/4 inch thick by 1 inch long
- 2 tablespoons finely shredded or minced ginger
- 2 tablespoons Shao Hsing rice wine or dry sherry
- 2 teaspoons soy sauce (low-sodium if desired)
- 2 teaspoons cornstarch
- 3/4 teaspoon sugar
- 1/4 teaspoon roasted and ground Sichuan peppercorns
- 1/4 cup chicken broth or water
- 2 teaspoons rice vinegar
- 2 tablespoons peanut or canola oil
- 1 tablespoon minced garlic
- Zest of 1 orange
- 2 medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved
- 3 cups baby spinach or chopped chard leaves, washed and dried
- 1/4 cup thinly sliced scallions
- Salt to taste
Method
- In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and ground Sichuan peppercorns.
- Stir together well and place within arms reach of your pan.
- Combine the broth, vinegar and remaining rice wine or sherry with the remaining teaspoon cornstarch in a small bowl and place within arms reach of your pan.
- Have the remaining ingredients measured out and near the pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
- Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and remaining ginger and stir-fry for no more than 10 seconds.
- Push the ginger and garlic to the sides of the pan and carefully lay the chicken pieces in one layer in the wok or pan.
- Let the chicken sear undisturbed for 1 minute, then add the orange zest and stir-fry for 1 minute, until the chicken is lightly colored but not cooked through.
- Add the tomatoes and stir-fry 30 seconds, just until the tomatoes begin to collapse.
- Stir the broth mixture and add to the pan with the spinach (or chard) and scallions.
- Sprinkle with salt to taste and stir-fry for 1 to 2 minutes, until the chicken is cooked through.
- Remove from the heat and serve.
