Dry Pot Chicken

1whole chicken, about 1 ½ pounds,

cut roughly into 2-inch pieces 1 tablespoon Shaoxing cooking wine 2 teaspoons salt, divided

5 cups plus 2 tablespoons vegetable

oil, divided

1 teaspoon Sichuan peppercorns 1 tablespoon Pixian bean sauce (chile pastemade fromfermented broad beans)

3 garlic cloves, peeled and sliced 1-inch piece fresh ginger, peeled and

sliced

2 green onions, trimmed and cut into

2-inch pieces

½ green or red bell pepper, cut into

1-inch squares

2 longhorn peppers, cut into 1-inch segments (substitute with jalapeno)

½ red onion, peeled and cut into

1-inchwedges

½ teaspoon sugar

1 teaspoon aged soy sauce

1 teaspoon Chinese five-spice powder 1 tablespoon roasted sesame seeds

Instructions: Mix the chicken pieces with the cooking wine and 1 teaspoon of the salt using your hands and let marinate for 20minutes in the refrigerator.

Bring a large pot of water to a boil over high heat. Working in batches so as not to crowd the pot, blanch the chicken pieces in the water for up to 1 minute. Remove with a slotted spoon to a bowl or plate and set aside.

Clean and dry the pot thoroughly. Prepare a plate by covering it with a paper towel.

Pour 5 cups of the vegetable oil into the pot, or enough to fill it halfway. Heat overmedium heat until the oil just begins to shimmer (or registers 350 to 375 degrees with a thermometer). Working in batches, use ametal slotted spoon with a long handle to transfer the chicken pieces to the oil to fry, using the spoon to move the chicken continuously around to encourage even cooking and browning. Fry until golden all over, about 4 minutes, then transfer to the paper-towel-covered plate. Repeat as necessary until all the chicken pieces are fried to a golden brown.

In a large skillet or wok, heat the remaining 2 tablespoons vegetable oil over high heat. Add the peppercorns and fry for 30 seconds, then add the bean sauce and cook for another 30 seconds. Add the garlic, ginger and green onions and cook for 1 minute.

Add the chicken and stir-fry for 1 minute. Add the bell pepper, longhorn peppers, onion, sugar, soy sauce and the rest of the salt and stir to combine.

Add the five-spice powder and roasted sesame seeds and stir to combine. Turn off heat.

Place the dry pot chicken into a cast-iron pot that can be served at the table, over Sterno, if possible, so the dish can stay elevated and hot.

Makes 6 to 8 servings

From “Xi'an Famous Foods” by Jason Wang with Jessica K. Chou

Jenny Huang