We're still celebrating Chinese New Year! So join in. We've got a podcast up for this crazy-delicious recipe. It's as if you made warm Chinese chicken salad--if you were a four-star Chinese chef. It's a bit complicated--but it's comfort food deluxe! Check out the podcast for this recipe here. Or here.
Adapted from Carolyn Phillips, ALL UNDER HEAVEN (Ten Speed Press, 2016)
Makes 4 to 6 servings
- One 3-pound chicken, whole but any innards removed
- 1/4 cup Shaoxing (Chinese rice wine) or dry sherry
- 1 tablespoon dark soy sauce
- 1 tablespoon ground toasted Szechwan peppercorns
- 1 piece of rock sugar, about the size of walnut
- 1/4 cup peanut oil
- 6 dried red Asian chiles, stemmed and seeded
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons black vinegar
- 1 teaspoon granulated white sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 4 medium scallions, cut into 1-inch pieces
- 1 tablespoon toasted sesame oil
1. Place the chicken in a large saucepan. Add 2 tablespoons Shaoxing, the soy sauce, 1 teaspoon ground Szechwan peppercorns, and the rock sugar. Pour in enough water to cover the chicken.
2. Bring to a boil over high heat, then reduce the heat to low and simmer with the lid askew for 1 hour.
3. Turn off the heat and cool, uncovered, to room temperature, about 1 hour.
4. Transfer the waggly chicken to a large cutting board, taking care to drain any liquid from inside the chicken before moving it.
5. Use a knife to remove all the meat from the bones in fairly large chunks. Set the meat on a plate and refrigerate until you’re ready to use it.
6. Toss the bones, skin, cartilage, and whatever else there could be off that bird back into the pot with the poaching liquid.
7. Bring the liquid back to a simmer over high heat. Reduce the heat to low and simmer slowly, uncovered, for 1 hour to reduce quite a bit and deepen the flavors.
8. Strain the stock into a large bowl; discard the solids. Skim any visible fat off the stock.
9. Measure out 1/4 cup of the stock and set it asde. Freeze the rest in 1/4- or 1/2-cup amounts for other stir-fries like mapa dofu.
10. Heat a large wok over high heat for a few minutes, then add the oil. Add the chiles and ginger; stir-fry for 30 seconds.
11. Add the cut-up chicken. Toss to coat evenly. Add the vinegar, sugar, and salt, as well as the remaining 2 tablespoons Shaoxing and the remaining 2 teaspoons ground peppercorns. Toss gently for 1 minute to heat through.
12. Stir in the reserved 1/4 cup poaching liquid. Bring to a full simmer. Stir in the cornstarch slurry, then stir in the scallions as the sauce almost instantly thickens a bit. Remove from the heat and drizzle the sesame oil over the top to serve.