Sauce: In the meantime, whisk together the chicken stock, soy sauce, brown sugar, Shaoxing wine, black vinegar, and cornstarch in a medium-sized bowl until mixed and smooth.Keep it uncovered and in the refrigerator for 20 to 30 minutes. Add the cubed chicken to a large bowl with an egg white, soy sauce, Shaoxing wine, corn starch, and salt and pepper and thoroughly mix until combined.Corn Starch – This will help thicken up the sauce and provide a gentle coating on the chicken for stir-frying.Nuts – You can use either peanuts or cashews in this dish. You can also use water or vegetable stock. Stock – Chicken stock is what is needed.Sugar – I think brown sugar is best for this recipe, but regular granulated sugar can be used.Ginger – I like to slice It thinly, but you can also finely mince it.Garlic – Either finely minced or very thinly sliced.For a substitute, use 1 teaspoon of ground black pepper and ½ teaspoon of whole crushed coriander seeds. Pepper – Sichuan peppercorns are what is traditionally used.You can also use a chili de arbol if you cannot find any Sichuan peppers. Chiles – Sichuan chiles are the common chili to use.Vinegar – Black vinegar should be used, but you can substitute it with distilled white vinegar or rice wine vinegar.Wine – You can use Shaoxing, mirin, or rice wine.
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