Dive headfirst into the symphony of flavors that chicken in rich garlic fusion orchestrates. Each bite is an emotional journey, resonating with memories of home-cooked meals and cherished family gatherings. This isn’t just another dish; it’s a heartfelt testament to the harmony of garlic’s profound notes intertwining with hand-selected ingredients, evoking feelings that rival the warmth and joy of reunions at top-tier eateries.
Winter bamboo, a seasonal delight, is now available in select Asian markets. Its unique taste and crunchy texture are unparalleled, justifying its slightly premium pricing. If fresh bamboo eludes you, don’t fret. Canned bamboo shoots serve as a competent substitute, ensuring that you don’t miss out on this gourmet experience.
This dish, with its roots in the Sichuan Province of China, traditionally uses shredded pork. However, our rendition uses chicken, offering a familiar yet delectable twist to the Western audience. Contrary to its fiery appearance, the dish isn’t overwhelmingly spicy, but feel free to adjust the chili quotient to your preference. Accompanying the dish is a blend of white rice and millet – a healthier grain that doesn’t compromise on taste. Remember, this isn’t just a dish; it’s a story of our travels to Chengdu, a tribute to its rich culinary heritage.
For the Chicken:
- 10 oz. chicken breast (280g; thinly sliced)
- A hint of salt
- 1 teaspoon cornstarch
- 1 teaspoon oil
Savory Garlic Fusion:
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 3/4 cup chicken broth (or water)
- 2 tablespoons oil
- 12 dried red chilies
- 1 teaspoon ginger (minced)
- 3 cloves garlic (minced)
- 1 small winter bamboo shoot (processed and julienned)
- 1 cup dried wood-ear mushrooms (reconstituted and julienned)
- 1/2 red bell pepper (sliced thinly)
- A sprinkle of salt
- 2 teaspoons chili oil (optional)
- 2 tablespoons cornstarch (paired with 2 tablespoons water for a smooth mix)
- 1 scallion (angled slices)
- Begin by marinating the chicken slices in a mixture of salt, cornstarch, and oil. Let it sit as you get other ingredients ready.
- In a separate bowl, blend all the sauce ingredients seamlessly. Keep it nearby.
- Ignite your wok over medium heat, adding oil. Toss in the dried chilies, ginger, and garlic. Once they release their aroma, ramp up the heat, introducing the chicken. Stir until the chicken adopts a white hue.
- Time for the bamboo, mushrooms, and bell pepper. After a couple of minutes, pour in your premixed sauce. As it boils, season with salt, introduce the chili oil if preferred, and add the cornstarch mixture to get the desired consistency.
- As a finishing touch, sprinkle in the scallions. Toss and turn for a few moments and serve piping hot, ideally with a side of rice.