Five Spice Chicken Stir Fry (五香雞炒)

English

Ingredients

  • 250 grams / 9 ounces chicken thigh fillets, excess fat trimmed, sliced into bite-sized pieces
  • ⅛ tsp ground white pepper
  • 1 tsp potato starch
  • ½ tbsp low sodium light soy sauce
  • 1 tsp Shaoxing rice wine (substitute dry sherry if unavailable)

For the sauce

  • ½ tsp potato starch
  • ⅛ tsp kosher salt (use half the amount if using iodized table salt)
  • ½ tsp Chinese five spice powder (store-bought or homemade)
  • 1 tsp white sugar (or other sweetener of choice)
  • 1 tbsp low sodium light soy sauce
  • 1 tbsp Shaoxing rice wine
  • ½ tbsp Chinkiang vinegar (Chinese black vinegar – substitute with half distilled white vinegar and balsamic vinegar if unavailable)
  • ½ tsp dark soy sauce
  • ½ tsp sesame oil
  • ½ tsp pure chili oil (optional – without flakes and seeds)
  • 3 tbsp water

For the Five Spice Chicken Stir-fry

  • ⅓ medium yellow onion – sliced into ¼-inch wide strips, then sliced in half across the middle
  • 2 medium spring onions (green onion) – cut into 1-inch pieces, white and light green parts separated from dark green parts
  • 1-inch piece fresh ginger – julienned (about 2 tbsp julienned)
  • 3 garlic cloves – minced
  • 1 – 3 fresh red chilies (Thai Bird’s Eye or any other small hot red chilies), to taste – destemmed, finely chopped
  • 3 – 10 dried red chilies, to taste – snipped into ½-inch pieces, seeds shaken out and discarded for milder dish if preferred
  • 2 tbsp peanut oil (or any other neutral oil with a high smoke point)

Instructions

Prep:

  1. Marinate the chicken: Clean and trim the chicken thigh fillets and slice into bite-sized pieces. Add to a medium bowl, followed by the ground white pepper, potato starch, low sodium light soy sauce, Shao Xing rice wine and sesame oil. Mix well to coat and set aside.
  2. Make the sauce: Whisk together the potato starch, kosher salt, Chinese five spice powder, white sugar, low sodium light soy sauce, Shao Xing rice wine, Chinkiang vinegar, dark soy sauce, sesame oil, pure chili oil (if using) and water in a small measuring cup or bowl until thoroughly combined.
  3. Prepare the rest of the ingredients: Prepare the yellow onion, spring onion, ginger, garlic, fresh red chilies and dried red chilies as indicated in the ‘Ingredients’ section. (Pro-tip: Discard all or some of the seeds from the dried red chilies for a milder flavor. You can also leave them whole to get the aroma without the added heat in the final stir-fry dish.)

For the Five Spice Chicken Stir-fry:

  1. Cook the chicken: Heat 2 tablespoons peanut oil in a large wok over high heat. Once hot, add the marinated chicken and immediately spread the pieces out in the wok. Allow to cook for 30 seconds, then stir-fry for another 30-40 seconds or until 80% cooked. Use a slotted spoon to transfer the chicken to a clean bowl and set aside.
  2. Stir-fry the onions, ginger and garlic: Heat the oil remaining in the wok over medium-high heat. Once hot, add the yellow onion, spring onion white and light green parts and ginger. Stir-fry for 20 seconds until you can smell the ginger. Add the garlic and stir-fry for another 20 seconds until fragrant.
  3. Add the chilies: Add the fresh and dried red chilies and stir-fry for 20 seconds to combine.
  4. Add the chicken and sauce: Add the chicken and all the juices in the bowl. Give the sauce a quick stir with a spoon to loosen up the starch that will have settled at the bottom. Turn the heat up to high and pour the sauce over everything. Stir-fry for a minute, until the sauce thickens and everything is coated well with it. (Note: If the sauce thickens too quickly, you can add a splash of water and continue stir-frying.)
  5. Toss through spring onion: Toss through the spring onion dark green parts and switch off the heat.

中文

食材

  • 250 克 雞腿肉，多餘的脂肪修剪，切成一口大小的塊狀
  • 1/8 茶匙 白胡椒粉
  • 1 茶匙 馬鈴薯澱粉
  • 1/2 湯匙 低鈉淡醬油
  • 1 茶匙 紹興米酒（如無法取得，可替代為干雪利酒）

醬汁

  • 1/2 茶匙 馬鈴薯澱粉
  • 1/8 茶匙 粗鹽（如使用碘化食鹽，請減半）
  • 1/2 茶匙 中國五香粉（現成或自製）
  • 1 茶匙 白糖（或其他所選甜味劑）
  • 1 湯匙 低鈉淡醬油
  • 1 湯匙 紹興米酒
  • 1/2 湯匙 金鎮黑醋（中國黑醋 – 如無法取得，可替代為一半蒸餾白醋和意大利黑醋）
  • 1/2 茶匙 黑醬油
  • 1/2 茶匙 麻油
  • 1/2 茶匙 純辣椒油（可選 – 不含辣椒碎和種子）

其他食材

  • 1/3 顆 中型黃洋蔥 – 切成1/4英寸寬的條，然後橫切成兩半
  • 2 根 中型蔥 – 切成1英寸長的段，白色和淺綠色部分與深綠色部分分開
  • 1寸長的新鮮生薑 – 切絲（約2湯匙絲）
  • 3 瓣大蒜 – 切碎
  • 1-3 根新鮮紅辣椒（泰國辣椒或其他小型辣椒），按口味 – 去莖，切碎
  • 3-10 根乾紅辣椒，按口味 – 剪成1/2英寸長的段，如果喜歡口味較溫和，可以抖掉種子並棄掉
  • 2 湯匙 花生油（或任何其他具有高煙點的中性油）

烹飪步驟

準備

  1. 醃製雞肉：清洗和修剪雞腿肉，切成一口大小的塊狀。放入一個中碗中，加入白胡椒粉、馬鈴薯澱粉、低鈉淡醬油、紹興米酒和麻油。混合均勻，備用。
  2. 製作醬汁：在一個小量杯或碗中，將馬鈴薯澱粉、粗鹽、中國五香粉、白糖、低鈉淡醬油、紹興米酒、金鎮黑醋、黑醬油、麻油、純辣椒油（如果使用）和水攪拌均勻，直至充分混合。
  3. 準備其餘的食材：按“食材”部分的指示準備黃洋蔥、蔥、薑、大蒜、新鮮紅辣椒和乾紅辣椒。（專業提示：對於口味較溫和的菜肴，可拋棄部分或全部乾紅辣椒的種子。您也可以將它們保持完整，以獲得在最後的翻炒菜肴中的香氣而不加熱。）

五香雞炒菜

  1. 烹飪雞肉：在一個大炒鍋中，用中火加熱2湯匙花生油。一旦熱，加入醃製好的雞肉，立即將塊狀雞肉均勻分散在炒鍋中。允許煮30秒，然後翻炒30-40秒，直到80%熟。使用漏网勺將雞肉轉移到一個乾净的碗中，備用。
  2. 翻炒洋蔥、薑和大蒜：在炒鍋中保留剩下的油，用中高火加熱。一旦熱，加入黃洋蔥、蔥的白色和淺綠色部分以及薑。翻炒20秒，直到你能聞到薑的香味。加入大蒜，翻炒另外20秒，直到散發香味。
  3. 加入辣椒：加入新鮮和乾紅辣椒，翻炒20秒以混合均勻。
  4. 加入雞肉和醬汁：加入雞肉和碗中的所有汁液。用匙子快速攪拌醬汁，以解開底部已沉澱的澱粉。將火調高，將醬汁倒在所有食材上。翻炒一分鐘，直到醬汁變稠並均勻覆蓋所有食材。（注：如果醬汁變得太快變稠，您可以加入少量水，繼續翻炒。）
  5. 拌入蔥：拌入蔥的深綠色部分，關火。

Source: thatspicychick.com