Chicken with Sichuan Preserved Vegetable – 榨菜炒雞 – Sybaritica

Chicken with Sichuan Preserved Vegetable, or 榨菜炒雞,is enhanced by the hot and sour Pickled Mustard Stem, Chili, Cashews,and Rice Vinegar.

Servings: 4 as part of a Chinese Meal

• 1 small chicken breast in half-inch dice;
• 1 tbsp. Rice Wine;
• 1 dash White Pepper;
• 1 tsp. Cornstarch;
• 1 tsp. Sesame Oil;
• ½ cup Sichuan Preserved Vegetable in small dice;
• ½ cup Cashews;
• 1 tbsp. Chili Paste;
• 1 tbsp. Sugar;
• 2 tbsp. Rice Vinegar use White Vinegar for extra tang.

• Dice or slice your preserved vegetable, if purchased whole, then soak in cold water to reduce the saltiness as needed.
• Mix the chicken with the rice wine and then stir in the cornstarch and pepper, and sesame oil. Allow this to marinate for at least twenty minutes.
• Heat a half-cup of oil over medium heat and fry the chicken cubes in two or three batches until opaque and not-quite cooked through. Remove these to a bowl as they are done and then drain off all but a tablespoon or so of oil.
• Turn up the heat to high, add the chili paste, sugar and vinegar to the oil and let it all bubble down to a syrupy texture.
• Add the chicken, followed by the preserved vegetable, and then the cashews and stir-fry until the chicken is fully cooked everything is heated through.