Concubine's Chicken

Name: Concubine's Chicken
Yield: 2 servings
Ingredients: 10 ounces (280 g) boneless chicken thighs; 1⁄4 teaspoon plus 1 tablespoon Shaoxing cooking wine, divided; 1⁄4 teaspoon cornstarch; 1⁄2 teaspoon white pepper powder, divided; 2 tablespoons vegetable oil; 1 dried red chile pepper (I use Tianjin chiles), soaked for 1 minute in warm water; 2 star anise pods; 1⁄2 tablespoon Sichuan peppercorns; 2 teaspoons Pixian bean sauce; 1 green onion, trimmed and cut into (2-inch / 5 cm) segments, plus 2 green onions trimmed and finely chopped; 1 (1-inch / 2.5 cm) piece fresh ginger, peeled and sliced; 1⁄2 longhorn pepper (or another thin, fresh, moderately hot chile pepper), sliced; 1⁄2 red bell pepper, cubed; 1⁄2 teaspoon soy sauce; 1⁄2 yellow potato, peeled and cubed; 1⁄8 teaspoon sugar; 2 large garlic cloves, peeled and sliced; 1 recipe Longevity Noodles; ½ cup (100 g) cabbage or bok choy, roughly chopped into 2-inch (5 cm) pieces; 1⁄2 red onion, chopped; 2 teaspoons chopped Chinese chives; 2 tablespoons chopped celery; ¼ cup XFF Noodle Sauce; Homemade or store-bought chili oil

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Jason Wang

2 servings

Source

Ingredients

10 ounces (280 g) boneless chicken thighs

1⁄4 teaspoon plus 1 tablespoon Shaoxing cooking wine, divided

1⁄4 teaspoon cornstarch

1⁄2 teaspoon white pepper powder, divided

2 tablespoons vegetable oil

1 dried red chile pepper (I use Tianjin chiles), soaked for 1 minute in warm water

2 star anise pods

1⁄2 tablespoon Sichuan peppercorns

2 teaspoons Pixian bean sauce

1 green onion, trimmed and cut into (2-inch / 5 cm) segments, plus 2 green onions trimmed and finely chopped

1 (1-inch / 2.5 cm) piece fresh ginger, peeled and sliced

1⁄2 longhorn pepper (or another thin, fresh, moderately hot chile pepper), sliced

1⁄2 red bell pepper, cubed

1⁄2 teaspoon soy sauce

1⁄2 yellow potato, peeled and cubed

1⁄8 teaspoon sugar

2 large garlic cloves, peeled and sliced

1 recipe Longevity Noodles

½ cup (100 g) cabbage or bok choy, roughly chopped into 2-inch (5 cm) pieces

1⁄2 red onion, chopped

2 teaspoons chopped Chinese chives

2 tablespoons chopped celery

¼ cup XFF Noodle Sauce

Homemade or store-bought chili oil

Method

With a sharp cleaver or chef’s knife, chop the chicken thighs into 2-inch (5 cm) cubes. You may remove the skin if you wish. Dab off excess liquid with paper towels.

In a large bowl, add the chicken, 1⁄4 teaspoon of the cooking wine, the cornstarch, and 1⁄4 teaspoon of the white pepper powder. Mix together with your hands.

In a large pot or wok, heat the vegetable oil over high heat. Dry off the soaked chile and add it to the pan, along with the star anise and Sichuan peppercorns. Fry until fragrant, up to 30 seconds. Strain out from oil and discard.

Turn the heat down to medium and add the Pixian bean sauce, 2-inch green onion pieces, and ginger. Stir to combine. Turn the heat up to high before adding the chicken, longhorn pepper, bell pepper, and the remaining 1 tablespoon cooking wine. Stir-fry for 2 minutes. Add the soy sauce and 1 cup (240 ml) water. Stir and cook for 10 minutes.

Add the potatoes. Stir and cook for 5 more minutes. Add the sugar, the remaining 1⁄4 teaspoon white pepper powder, and the garlic. Stir and cook for 2 minutes.

Meanwhile, pull and cook noodles according to directions and strain, reserving the water. Cook the cabbage or bok choy briefly in the noodle water. Strain out and place on top of the noodles. Toss with chicken mixture and remaining ingredients. Serve immediately.