Margarita's International Recipes
This is the only Guizhou dish I decided to make, due to the difficulty of finding others that I wanted to make and eat myself. Fortunately, it was rather good. It didn't have the element of sweetness that I was expecting. Perhaps if I made it again I'd use a sweet sherry instead of the pale sherry I used in lieu of rice wine. But it was a relatively easy to make and satisfying meal. I did skip the cilantro - I just forgot about it -, but I think it'd add a nice fresh element to the dish.
- 3 Tbsp peanut or vegetable oil
- 2 lb boneless, skinless chicken thighs, cubed
- 2" ginger, peeled and thinly sliced
- 4 green onions, trimmed and sliced
- 6 garlic cloves, minced
- 1 Tbsp soy sauce
- 1/4 cup Chinese rice wine or pale dry sherry
- 1 - 2 Tbsp Guizhou-style chili sauce
- 1/4 cup water
- 1 - 2 Tbsp chili oil
- cilantro for garnish (optional)
Heat oil in a wok over high heat. Add the chicken and fry until golden on all sides. Turn heat off and remove chicken using a slotted spoon, set aside. Pour off as much of the oil as you can from the wok.
Heat the wok over high heat again and add the ginger, onions and cloves. Stir fry for a few seconds. Add the soy sauce and then the rice wine. Add the chili sauce and water. Cook for one minute. Return chicken to the pan, stir in, turn heat down to low and cook for fifteen minutes. Add the chili oil. Transfer to a seving plate, sprinkle with cilandro and serve.
Adapted from Carolyn Phillips's recipe at Madame Huang's Kitchen
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