![]() ![]() Cover and cook, without stirring, for 1 minute. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.ģ. Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes. Return now-empty skillet to medium-low heat. Transfer peanuts to plate and spread into even layer to cool. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat. For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl. Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside.Ģ. For the Chicken and Sauce: Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. 5 scallions, white and light green parts only, cut into ½-inch piecesġ.1 teaspoon Sichuan peppercorns, ground coarse.10 dried arbol chiles, halved lengthwise and seeded.2 tablespoons plus 1 teaspoon vegetable oil, divided. ![]() 1 tablespoon Chinese rice wine or dry sherry.1½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes. ![]()
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January 2023
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