Chicken with Sichuan Preserved Vegetable, or 榨菜炒雞,is enhanced by the hot and sour Pickled Mustard Stem, Chili, Cashews,and Rice Vinegar.
Course: Main Dish
Cuisine: Chinese, Sichuanese
Keyword: Cashews, Chicken, Chili Paste, Chinese Black Vinegar, Mustard Pickle
Servings: 4as part of a Chinese Meal
Author: John Thompson
1small chicken breast in half-inch dice;
1dash White Pepper;
½cupSichuan Preserved Vegetable in small dice;
2tbsp.Rice Vinegaruse White Vinegar for extra tang.
Dice or slice your preserved vegetable, if purchased whole, then soak in cold water to reduce the saltiness as needed.
Mix the chicken with the rice wine and then stir in the cornstarch and pepper, and sesame oil. Allow this to marinate for at least twenty minutes.
Heat a half-cup of oil over medium heat and fry the chicken cubes in two or three batches until opaque and not-quite cooked through. Remove these to a bowl as they are done and then drain off all but a tablespoon or so of oil.
Turn up the heat to high, add the chili paste, sugar and vinegar to the oil and let it all bubble down to a syrupy texture.
Add the chicken, followed by the preserved vegetable, and then the cashews and stir-fry until the chicken is fully cooked everything is heated through.
Chicken with Sichuan Preserved Vegetable - 榨菜炒雞 https://sybaritica.me/chicken-with-sichuan-preserved-vegetable/