Chengdu Chicken with Black Beans, Chiles & Peanuts

andrewzimmern.com

Jim

little spicy but real good. try using fewer tsin-tsin. try cutting in half.

20 to 24 ounces boneless, skinless chicken breast and thigh meat, diced

3 tablespoons rice wine or sake

2 tablespoons cornstarch

2 tablespoons toban djan (fermented chile bean paste)

⅓ cup shelled peanuts, toasted in a skillet

½ teaspoon ground white pepper

2 tablespoons sugar

2 tablespoons Szechuan peppercorns, crushed

12 dried whole Chinese chiles (tsin-tsin chiles or Mexican arbols work well)

1 tablespoon ginger, sliced

1 tablespoon garlic, sliced

4 tablespoons peanut oil

4 tablespoons whole fermented Chinese black beans

1 tablespoon brown sugar

2 tablespoons black vinegar

2 tablespoons dark soy sauce

1 cup scallions, chopped

Cooked white rice, for serving

Note: Ingredients may have been altered from the original.

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