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.

Cheesy Polenta with Spinach and Beans

Most recipes on No Free Lunch fall into two categories: recipes I've tinkered with and perfected over a long time and recipes I've whipped up on the spot that happened to turn out well. This time, I have both. I have been making Alton Brown's polenta quite often for a few years, and it's always been a hit. I have experimented with the amounts of ingredients, and the recipe can be played with quite a bit. In fact, this time I completely forgot the butter, and it still turned out great. It's all a matter of taste.

Recently, I have been trying different ways to prepare beans, and today I came up with a quick and simple spinach and bean combination that goes very well with the polenta. My original plan was just to post the polenta, but the whole thing came together nicely, and I highly recommend giving it a try. That being said, the polenta on its own is great as a side for any dish. I suspect Sam's spaghetti sauce would be a terrific addition, as well.

A quick note on the cornmeal: I find that coarsely ground cornmeal is essential. I always use Goya, which can be found at international grocery stores. I have tried it with regular cornmeal, and it came out rather like paste.

Ingredients

Polenta

• 3/4 cups diced onion (about 2 small onions or 1 large onion)
• 3 cloves garlic, minced
• 1 quart chicken stock
• 1 cup coarse ground cornmeal
• 4 Tbs grated Parmesan
• 2 Tbs butter (optional)
• Salt and pepper to taste
• Olive oil

Spinach and Beans

• 3/4 cups diced onion (about 2 small onions or 1 large onion)
• 3 cloves garlic, minced
• Large bunch of spinach, about 1 lb
• 1 can of beans, drained and rinsed (I used red beans)
• Dash of oregano
• Salt and pepper to taste
• Olive oil

Instructions

Polenta

Preheat oven to 350 degrees. In a dutch oven, heat olive oil on medium heat, enough to cover the bottom. Cook onions until softened. Add garlic and cook a few more minutes. 

Pour chicken stock into the pan and turn heat to high. Once the mixture boils, slowly add the cornmeal while whisking vigorously. Transfer the pan to the oven and bake for 35-40 minutes. Stir every 10 minutes. 

Ready to bake

Remove the pan from the oven and add the cheese. Add salt and pepper to taste, and butter if desired. Make sure to taste the polenta as you go. Brown's recipe calls for 3 Tbs of butter. I usually cut this down, and it is fine without any, as well. 

Out of the oven

Spinach and Beans

The spinach and beans can be started about halfway through the baking time. Heat some oil in a large saucepan on medium high. Cook onion and garlic as before. Season with salt and pepper. 

Add spinach a handful at a time. Stir in and let each handful wilt a bit before adding the next. Once all the spinach is in, add the beans. Add oregano and season to taste. Stir together and cook for a few more minutes. Turn the heat to low to hold until the polenta is done.