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Prep Time:1 hr 15 minsAdditional Time:15 minsTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:1 hr 15 minsAdditional Time:15 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings
Prep Time:1 hr 15 mins
Prep Time:
1 hr 15 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupdried tofu skin (see Tips), broken into pieces2poundsbone-in chicken thighs, patted dry9tablespoonspeanut oil, divided2tablespoonsShaoxing rice wine (see Tips), divided½teaspoonground pepper1teaspooncumin seeds1teaspoonfennel seeds1teaspoonSichuan peppercorns (see Tips)2tablespoonsPixian chili bean paste (doubanjiang; see Tips)1tablespoonSichuan chili flakes (see Tips) or crushed red pepper1mediumrusset potato, peeled and sliced 1/4 inch thick1bunchbroccolini, cut into 1-inch pieces4stalkscelery, thinly sliced on the diagonal1cupthinly sliced onion1-2 jalapeño or serrano peppers, thinly sliced8-10 dried small red chiles5clovesgarlic, thinly sliced1(2 inch) pieceginger, peeled and cut into thin slivers4scallions, trimmed and cut into 1/2-inch pieces1tablespoonreduced-sodium soy sauce1tablespoontoasted sesame seeds
Cook Mode(Keep screen awake)
Ingredients
½cupdried tofu skin (see Tips), broken into pieces
2poundsbone-in chicken thighs, patted dry
9tablespoonspeanut oil, divided
2tablespoonsShaoxing rice wine (see Tips), divided
½teaspoonground pepper
1teaspooncumin seeds
1teaspoonfennel seeds
1teaspoonSichuan peppercorns (see Tips)
2tablespoonsPixian chili bean paste (doubanjiang; see Tips)
1tablespoonSichuan chili flakes (see Tips) or crushed red pepper
1mediumrusset potato, peeled and sliced 1/4 inch thick
1bunchbroccolini, cut into 1-inch pieces
4stalkscelery, thinly sliced on the diagonal
1cupthinly sliced onion
1-2 jalapeño or serrano peppers, thinly sliced
8-10 dried small red chiles
5clovesgarlic, thinly sliced
1(2 inch) pieceginger, peeled and cut into thin slivers
4scallions, trimmed and cut into 1/2-inch pieces
1tablespoonreduced-sodium soy sauce
1tablespoontoasted sesame seeds
Directions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Place tofu skin in a medium bowl and cover with boiling water. Let soak for 30 minutes. Drain.
Meanwhile, toss chicken with 2 tablespoons oil, 1 tablespoon Shaoxing and ground pepper in a large bowl. Transfer to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 25 to 30 minutes. Transfer to a clean cutting board. When cool enough to handle, pull the meat from the bones (discard bones and skin). Cut the chicken into bite-size pieces and set aside.
Heat a small skillet over medium heat for 1 minute. Add cumin seeds, fennel seeds and peppercorns; toast, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool, then coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and add chili bean paste and chili flakes (or crushed red pepper); mix well and set aside.
Put a large pot of water on to boil and set a large bowl of ice water beside the stove. Add the tofu skin and potato to the boiling water. Cook until the potato is just tender, about 5 minutes. Add broccolini and celery; cook for 30 seconds. Using a slotted spoon, transfer the vegetables and tofu skin to the ice water, then transfer to a clean kitchen towel to drain.
Heat a large flat-bottom wok or cast-iron skillet over high heat. Add 4 tablespoons oil and onion. Cook, stirring, until the onion is softened, about 3 minutes. Add jalapeño (or serrano) and dried chiles to taste, garlic and ginger. Cook, stirring constantly, until fragrant, about 1 minute.
Tips
Equipment: Parchment paper, spice grinder or mortar and pestle
Tips: Dried tofu skin: Chewy tofu skin is made from the layer of solids that forms on top of heated soymilk (think pudding skin). It is sold dried in sheets and must be rehydrated to use.
Shaoxing rice wine: A key ingredient for adding depth of flavor to Chinese sauces and soups. It is similar in flavor to sherry, but contains salt and sugar for added punch.
Sichuan peppercorns: Sichuan peppercorns (a member of the citrus family and unrelated to black peppercorns) have a citrusy aroma and supply the numbing half of the signature flavor of Sichuan food.
Pixian chili bean paste (doubanjiang): A salty and spicy umami concentrate made with chiles and fermented fava beans, the paste gives deep flavor to braises, soups and stir-fries. It is sometimes labeled “broad bean” chili paste.
Sichuan chile flakes: Whole dried chiles that have been fried until crisp and ground into a mix of flakes, powder and seeds. Korean pepper powder, available at Korean markets and online, is a good substitute.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)491Calories35gFat17gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
