Mugua Ji (Sweet and Sour Bai Style Chicken) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is typical of the dishes in the cuisine of the Bai people of west-central Yunnan Province, China. Ingredients:
1 tablespoon kosher salt |
1 tablespoon sugar |
1 tablespoon cornstarch |
1 tablespoon white wine vinegar |
3 cups canola oil |
2 medium russet potatoes, cut diagonally into 1 inch chunks |
4 boneless skinless chicken thighs, each quartered |
1/4 cup asian-style chili paste (huy fong foods recommended) |
2 tablespoons jalapenos or 2 tablespoons serrano chilies, minced |
9 ounces quince fruit or 9 ounces papayas, thinly sliced |
6 celery ribs, cut into 2 inch pieces |
4 inches piece ginger, unpeeled cut into very thin slices |
1/4 cup asian-style chili oil |
cilantro leaf, minced (garnish) |
Directions:
1. Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl. Set aside.
2. Heat canola oil in a 14 inch flat-bottomed wok or high-sided skillet over high heat. Add potatoes and stir-fry until browned, about 8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain.
3. Add chicken pieces to oil and stir-fry until browned, about 4 minutes. Using a slotted spoon, transfer chicken to a plate. Discard all but 1/2 cup oil and return wok to heat.
4. Add chile paste and minced chiles. Cook until fragrant, about 30 seconds.
5. Add chicken, quince/papaya, celery, and ginger and cook for 1 minute. Add cornstarch mixture and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes.
6. Add potatoes and chile oil. Cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.
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