Kung Pao Chicken

Sichuan stir-fry of chicken, peanuts, and dried chilies tossed in a sweet, sour, and numbing huajiao sauce.

Ingredients

• 500g large prawns
• 300g glutinous rice
• 2 tsp grated fresh ginger
• a pinch of chili oil
• 3 tbsp neutral vegetable oil
• 1 cup bok choy, sliced
• a handful of fresh scallion greens, chopped
• a generous spoonful of soy sauce
• 2 cups chicken stock
• 1 1/2 tsp doubanjiang (chili bean paste)
• 2 scallions, chopped

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and doubanjiang (chili bean paste), and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the crushed Sichuan peppercorns and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the chili oil and shiitake mushrooms, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 10 mins.

7. 7

   Stir in the Shaoxing wine, taste, and adjust the seasoning with salt and pepper as needed.

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