Daqian Chicken

Name: Daqian Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
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.

Chef Chen Yichun

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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:

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.

In a small bowl mix together sugar, soy sauce, remaining Shaoxing wine, black rice vinegar, chicken stock, and remaining cornstarch mixture. Set aside.