Spicy Peanut Chicken

[zhemao]

This is a Sichuanese-inspired dish. I generally make things on the milder side. But if you like spicy food, you can make it as hot as you want.

Ingredients:

• Chicken breast


• Firm tofu


• Mushrooms


• Peanuts


• Garlic


• Ginger


• Scallions


• Tapioca starch (or corn starch)


• Salt


• Pepper


• Sugar


• Shaoxing rice wine


• Vegetable oil


• Chili oil

Directions:

1. Rinse the chicken breast in cold water and shake off the excess liquid.


2. Dice the chicken into small cubes.


3. Season the chicken with a spoonful of salt and some black pepper.


4. Mix well and then place in a container. Marinate in the fridge for at least 15 minutes.


5. Cut the tofu into small cubes, then blanch in warm water and drain.


6. Rinse the mushrooms and drain. Then cut them into small cubes as well.


7. Cut two slices of ginger and finely chop a clove of garlic.


8. Take out the chicken and coat it with a bit of starch.


9. Heat the pan on medium high and add a spoonful of cooking oil.


10. Add the chicken and spread it out. Let it brown a bit on one side.


11. Add the ginger and garlic and stir with the chicken.


12. Once all the oil is absorbed by the chicken, add a bit of rice wine and continue stirring.


13. Once all the rice wine is evaporated, add the mushrooms and stir some more.


14. Add water and tofu. Stir until evenly mixed.


15. Once the water is boiling. Reduce heat to medium low and add peanuts.


16. Cover the pan and let simmer 1-2 min until the chicken is fully cooked.


17. Add sugar to taste, chili oil, and chopped scallions.


18. Turn the heat back up to high and reduce the liquid. Make sure to continue stirring as you do so in order to prevent burning.

Since we are using chicken breast and chopping it quite small, the longer marination and starch coating is necessary to prevent it from drying out. The tofu will bulk up the dish and absorb a lot of that savory flavor from the chicken and mushrooms.

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