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Sichuan Spicy Chicken

Regional Foods

Sichuan Spicy Chicken
2 pounds boneless chicken thighs cut into two-inch pieces
1 teaspoon coarse salt
½ teaspoon ground Sichuan peppercorns
5 Tablespoons vegetable oil
2 medium potatoes, peeled and cut into one-inch cubes
1 carrot, peeled and cut on an angle into one-inch pieces
1 onion, peeled and cut into one-inch cubes
3 cloves fresh garlic, peeled and smashed
½ cup fermented rice
1 inch knob of fresh ginger, peeled and smashed
½ cup fermented rice
½ cup Shao Xing rice wine
½ cup chicken stock
2 Tablespoons Sichuan hot pepper paste
1 Tablespoon Sichuan hot chili oil
1 Tablespoon dark soy sauce
4 scallions, cut on the angle into one-inch pieces
½ pound sweet potato noodles, cooked and drained
1 Mix chicken pieces with the salt and pepper.
2. Heat a wok or fry pan, add the oil, and stir-fry the chicken cubes for three minutes then remove them set them aside.
3. Put the potatoes in the wok or in a fry-pan and stir-fry until they are almost soft, then add the carrots, onions, garlic, and the fermented rice, and stir-fry this mixture for two minutes before adding the chicken stock and the hot pepper paste, and stirring it well for two minutes before returning the chicken to the pan with the vegetables.
4. Add chili oil, soy sauce, sugar, and the scallions, and simmer for two minutes until almost all liquid has evaporated. Then toss with the noodles and put all into a pre-heated bowl or a pre-heated deep platter. Put the chicken on top, then serve.

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