Grace Young’s Vinegar-Glazed Chicken

January 11, 2011 | By | COMMENTS

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It’s been tricky to keep the contents of my cookbook a secret. For example, certain chefs have led me to purchase certain cooking equipment and/or ingredients that have transformed the way I cook at home. Do I share those revelations here or do I wait for you to experience them in Spring 2012, when the book is finally published? I choose the latter, though this post cheats a little.

Let’s just say, in the course of writing this cookbook, I purchased a wok:

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Where did I buy it? How did I season it?

I’m not saying a word (yet) but know this: you can learn everything you’ve ever needed to know about buying and seasoning your first wok by purchasing Grace Young’s fantastic book, Stir-Frying To The Sky’s Edge.

It’s from this book that I made the beautiful dinner that you see at the top of this post. The hardest part was shopping; once I had the ingredients prepped, everything came together in a matter of minutes. Between my rice cooker and the wok, I have no excuse for ordering take-out ever again. So thanks, Grace Young, for writing such an excellent book! Here’s the recipe, for those who already have seasoned woks (and those who don’t: buy Grace’s book and learn.)

Grace Young’s Vinegar-Glazed Chicken

from Stir-Frying To The Sky’s Edge

Ingredients:

1 pound boneless, skinless chicken thigh, cut into 1/4-inch-thick bite-sized slices [note: I used chicken breast, because that's all I could find, and I regretted not using dark meat]

4 teaspoons dark soy sauce

2 teaspoons soy sauce

2 teaspoons Shao Hsing rice wine or dry sherry

1 teaspoon sugar

1 teaspoon cornstarch

1/4 teaspoon roasted and ground Sichuan peppercorns (I didn’t use these but I know they would make everything taste even better)

1/2 teaspoon salt

2 teaspoons sesame oil

2 tablespoons peanut or vegetable oil

6 scallions, halved lengthwise and cut into 2-inch pieces

1 tablespoon minced ginger

1 tablespoon minced garlic

1/4 teaspoon red pepper flakes

2 tablespoons Chinkiang or balsamic vinegar

1. In a medium bowl combine the chicken, 2 teaspoons of the dark soy sauce, 1 teaspoon of the soy sauce, 1 teaspoon of the rice wine, sugar, cornstarch, ground Sichuan peppercorns, and salt. Stir to combine. In a small bowl combine the sesame oil and the remaining 2 teaspoons dark soy sauce, 1 teaspoon soy sauce, and 1 teaspoon rice wine.

2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the scallions, ginger, garlic, and red pepper flakes, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant.

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Push the aromatics to the sides of the wok, carefully add the chicken, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the chicken begin to sear.

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Then stir-fry 1 minute or until the chicken is lightly browned but not cooked through.

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Swirl the soy sauce mixture into the wok and stir-fry 1 minute, or until the chicken is well glazed with the soy sauce. Swirl in the vinegar and stir-fry 30 seconds or until the chicken is just cooked through.

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Serves 2 as a main dish with rice or 4 as part of a multicourse meal.

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Categories: Ethnic Food, Recipes