Tuesday, January 11, 2011

Grace Young's Vinegar Glazed Chicken

I follow this blog and when I came across this recipe, I just had to try it.

I've changed a few of the ingredients to meet my dietary needs and I'm crossing my fingers that it will turn out as amazing as this recipe.

Grace Young's Vinegar-Glazed Chicken
from Stir-Frying To The Sky's Edge

1 pound boneless, skinless chicken breast cut into bite size pieces
4 teaspoons dark soy sauce (try to find the low sodium kind)
2 teaspoons soy sauce
2 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon sugar (I'm going to use Agave Nectar)
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)
2 teaspoons sesame oil
2 tablespoons olive 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 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, agave nectar, cornstarch, ground Sichuan peppercorns. 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.

I just might leave out the olive oil all together and put a few tablespoons of veggie broth instead.

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.

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

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.

To see The Amateur Gourmet blog, please visit www.amateurgourmet.com

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