Orange Marmalade From Spain
At chef Ziqiang Lu's Birds of A Feather in Brooklyn, tingly heat from Szechuan peppercorns teams up with slightly sweet dark soy sauce and Shaoxing wine to build deep flavor into this quick stir-fry. Have all of the ingredients at the ready before heating the wok for best results.
INGREDIENT :
- 3 tablespoons vegetable oil, divided
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch piece
- 1 medium scallion, finely chopped
- 1 tablespoon sliced peeled fresh ginger
- ½ teaspoon Szechuan peppercorns, or more to taste
- 10 dried small red chiles (Tien Tsin or chile de árbol) (about 1/5 ounces)
- 2 garlic cloves, sliced
- 1 tablespoon rice vinegar
- 2 teaspoon soy sauce, or more to taste
- 2 teaspoon granulated sugar
- 1 teaspoon lao chou soy sauce (dark soy sauce)
- 1 teaspoon Shaoxing wine or dry sherry
- 1 teaspoon potato starch
- 2 tablespoon crushed roasted peanuts
- Cooked short-grain rice, for serving
RECIPE DIRECTION :
- Heat 2 tablespoons oil in a large wok or skillet over high until shimmering and very hot. Add chicken; cook, stirring constantly, until chicken pieces have separated from each other and chicken is just cooked through, 3 to 5 minutes. Remove from heat. Transfer chicken to a plate lined with paper towels; set aside.
- Return wok to heat over high; add remaining 1 tablespoon oil. Add scallion, ginger, peppercorns, chiles, and garlic; stir-fry until fragrant, 30 seconds to 1 minute.
- Return chicken to wok; stir to combine. Stir in vinegar, soy sauce, sugar, dark soy sauce, wine, and potato starch; cook, stirring constantly, until fragrant and thick, about 1 minute. Add peanuts, and toss to combine. Remove from heat, and serve immediately with rice.
