Dry Pot Chicken
Dry Pot Chicken is a classic Sichuan dish, spicy and aromatic. Chicken is dry-fried until flavorful, with crispy potatoes and celery, making it an irresistible rice companion.
Ingredients
15 items- Chicken thighs 500 g
- Potato 1 medium
- Celery 2 stalks
- Onion 1/2
- Dried chili peppers 10
- Sichuan peppercorns 1 tbsp (5 g)
- Ginger 1 small piece (15 g)
- Garlic 5 cloves
- Pixian doubanjiang (chili bean paste) 1 tbsp (15 g)
- Light soy sauce 2 tbsp (30 ml)
- Dark soy sauce 1 tsp (5 ml)
- Cooking wine 1 tbsp (15 ml)
- Sugar 1 tsp (5 g)
- White sesame seeds 1 tsp
- Cooking oil 3 tbsp (45 ml)
Nutrition
Steps （8 steps）
Marinate chicken pieces with 1 tbsp cooking wine, 1 tbsp light soy sauce and 3 ginger slices for 15 minutes, turning once.
Peel potato and cut into 1 cm thick strips, soak in cold water for 5 minutes then drain; cut celery into 4 cm pieces; slice onion.
Heat pan over medium heat with 2 tbsp oil, fry potato strips until golden and crisp on both sides, about 5 minutes. Remove and set aside.
Add another tbsp oil in pan, over high heat stir-fry ginger, garlic, dried chili pieces and Sichuan peppercorns until fragrant, about 30 seconds.
Add chicken and stir-fry until no longer pink, about 2 minutes. Add doubanjiang and stir-fry until red oil appears, about 1 minute.
Add light soy sauce, dark soy sauce, sugar and stir well. Pour in 50 ml water, bring to boil then reduce to low heat, cover and simmer for 5 minutes.
Uncover, add potato strips, celery and onion. Turn to high heat and stir-fry for 2 minutes until vegetables are just cooked and sauce thickens.
Finally, increase heat to reduce any remaining liquid until dry-fry, sprinkle sesame seeds, stir a few times and serve. Garnish with scallions if desired.
Tips
1. Pat chicken dry with paper towels before marinating for a better sear. 2. Pre-fry potato strips to keep them intact and improve texture. 3. Cook doubanjiang until red oil releases to develop authentic color and flavor. 4. Final high-heat reduction is crucial for a dry, fragrant dish.
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