Pining for my favorite Sichuan restaurant, I have started filling my pantry with quality ingredients and have started cooking Sichuan dishes. Fuchsia Dunlop is an approachable, reliable guide — Land of Plenty and her update in The Food of Sichuan. I am going to explore my at-home library, including Double Awesome Chinese Food and Dunlop’s Every Grain of Rice. A good food source, Mala Market, also has recipes. Also check out China Sichuan Food and Woks of Life (here’s the 25 recipes e-book). I’m going to try Chinese Cooking Demystified videos on You Tube
Ingredients:
Bone-in chicken thighs, 3 or 4
ginger, about 5 slices, 1/4″ thick
scallions, 5, cut into 3″ lengths
Soy sauce, 2 T
Oyster sauce, 3-1/2 T
Chile crisp, 1 T
wine or water 1 T
Directions:
Preheat oven to 425°.
Mix up sauce in a bowl. Wipe chicken dry and season with S&P.
Heat 1-2 T large sauté pan over medium-high heat, and when hot, add 1-2 T vegetable oil and sliced ginger. Cook for one minute, and then increase heat and add chicken, skin side down. Sear until browned, and then flip to sear on other side.
Add scallions and sauce to pan, pouring over chicken and scallions.
Put chicken pan in oven and cook for about 25+ minutes until 165°. You may want to turn and/or spoon sauce back over chicken mid-way through roasting.
Remove chicken from oven and let rest for five minutes or so. Good served with rice and steamed broccoli, or even better Gai Lan with oyster sauce if you have access to fresh Chinese greens.
Source — Woks of Life