Chinese cuisine
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Daqian Chicken

Daqian Chicken
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Named after a famous Chinese artist Mr Daqian, this Daqian Chicken is popular for its tasty and fiery flavors that are popular in Chinese cuisine. The heat coming from this dish is not solely from the Pixian bean paste, but it has a combination of fiery tiger chili and dried cayenne pepper — which gives it a textured fieriness that lingers in your mouth.

Recipe
PRE TIME: 15 min
COOKING TIME: 35 min
TOTAL TIME: 50 min
2 SERVING
Ingredients:
  • 2 Large Chicken leg quarters
  • Marinade
  • 1/4 tsp. Salt
  • 1 tsp. Shaoxing wine
  • 1/4 tsp. White pepper
  • 1 tbsp. Light soy sauce
  • 1 tbsp. Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water)
  • Sauce
  • 1/2 tsp. Sugar
  • 1 tbsp. Light soy sauce
  • 1 tbsp. Shaoxing wine
  • 1/2 tbsp. Sweet black rice vinegar
  • 1/3 cup Salted chicken stock
  • 1 tbsp. Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water)
  • Stir-Fry
  • Cooking Oil
  • 3 Stalks Dried Cayenne pepper
  • 1/2 tsp. Sichuan peppercorn
  • 2 Cloves Garlic, sliced
  • 1 tbsp. Ginger, sliced
  • 1/2 tbsp. Pixian bean paste
  • 2 oz. Celtuce
  • 1 Stalk Tiger chili
  • 1 Stalk Green onions, cut Into 1/2 Inch pieces.
Directions:
1
Season the chicken with salt, half of the Shaoxing wine, white pepper, and half of the cornstarch mixture. Mix well the seasoning into the chicken and set aside.
2
In a small bowl mix together sugar, soy sauce, remaining Shaoxing wine, black rice vinegar, chicken stock, and remaining cornstarch mixture. Set aside.
3
Add oil to a heated wok or large skillet on high heat to prevent the ingredients from sticking.
4
Add the chicken slices and saute for 4 minutes while stirring constantly.
5
Stir in dried cayenne pepper and Sichuan peppercorns; mix well for another minute.
6
Add the garlic, celtuce, Pixian bean paste, tiger chili, ginger, and green onions. Mix well and cook for another minute.
7
Pour in the prepared sauce and toss well until coated with the sauce.
8
Turn off the heat and serve immediately.
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