Sautéed Chicken Chengdu Style (成都子鷄)

A few days ago, Ariel asked me to make "five spice chicken," which I had apparently made before from a Peimei recipe. Unfortunately, I had no idea what this was and had no recollection of making it. I eventually realized it was an edited version of her "Sautéed Chicken Chengdu Style." The Chinese name (Chengdu ziji - Chengdu chicken) refers to the capital city of Sichuan province. As such, the recipe includes the two classic hallmarks of Sichuanese food: Sichuan peppercorn and hot bean paste. Peimei very rarely uses five spice, but I find it is a useful substitute for the peppercorns if a less pungent flavor is desired. 

This is an interesting recipe coming from Peimei. With no marinade and no deep frying, this one is unusually quick and hassle-free. I follow the basic premise of the dish, but make significant alterations to my own taste; as such, this one is best considered "inspired by" Peimei. While simple, this dish is very nice. The chicken is tender and juicy, and the sauce is great soaked up into a bowl of rice. The five spice itself lends a subtle aroma, as opposed to the assertive Sichuan pepper.

Ingredients

• 1 1/2 lb boneless chicken (any parts of your choice)
• 1/2 Tbs five spice powder (can use Sichuan pepper here)
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 Tbs minced ginger
• 2 Tbs bean sauce (use hot bean paste or a combination of the two for a spicier dish)
• 1 Tbs sherry or Shaoxing wine
• 1 Tbs black vinegar
• 1 tsp sugar
• 1 cup hot water
• 2 green onions, chopped
• 1 Tbs corn starch
• Splash of cold water
• Salt to taste
• Vegetable oil

The original recipe suggests using a half chicken. I used thighs instead, and whatever you have on hand should work fine. Oddly enough, Peimei says to cut the chicken into cubes, bones and all. This didn't make much sense to me, so I deboned mine. The spice level can be adjusted by mixing regular fermented bean sauce and hot bean paste (doubanjiang). Going full hot bean is very spicy, and you may wish to experiment with half-hot or quarter-hot. I do this to tone down many Sichuanese recipes, such as Mapo doufu. 

Instructions

Cut the chicken into 1 inch cubes. Remove bones, leave skin if desired (I removed it). Heat oil on high heat. Toss chicken with five spice powder. 

Stir fry the chicken for a few minutes, until lightly browned, but not cooked through. Add the celery, garlic, and ginger. Stir fry briefly. Add the bean sauce and continue cooking for a few more minutes.

Mix wine, vinegar, sugar, and hot water and add to the pan. Bring to boil, reduce heat to medium. Cook, covered, for 5 minutes. Mix the corn starch into a paste with a little water and add to the pan. Reduce for a few minutes and stir in green onion. Salt to taste. Serve with rice.