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Chicken with Vinegar Glaze


Chicken with Vinegar Glaze
1 pound boneless chicken thighs, cut into one-inch slices
1 Tablespoon soy sauce
1 Tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1 Tablespoon cornstarch
1 Tablespoon sesame oil
½ teaspoon ground black pepper
2 Tablespoons vegetable oil
5 thin scallions, cut into one-inch pieces
1 Tablespoon minced fresh ginger
1 Tablespoon peeled and minced fresh garlic
1/4 teaspoon hot pepper sauce
2 Tablespoons dark soy sauce
2 Tablespoons Chinkiang or another black vinegar
2 Tablespoons cornstarch mixed with two tablespoons cold water
4 cups hot freshly cooked rice
1. Mix chicken, soy sauce, wine, sugar, cornstarch, sesame oil, and the ground pepper and let rest for half an hour. Then add the oil and stir-fry for two minutes, remove the chicken, and dry out the wok or pan.
2. Reheat the wok or large fry pan, then add the scallion pieces, ginger, and the hot sauce and stir-fry for half minute, then return the chicken mixture to the pan, and stir-fry for one minute more before adding the black vinegar and stirring that for another minute, add the cornstarch mixture, stir until clear, then serve over the hot rice.

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