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Chengdu-Style Chicken with Peanuts, Chiles & Black Beans

Andrew Zimmern
  • minutes
  • Serves

INGREDIENTS

20 oz

Chicken breast and thigh meat, skinless

12

Chinese chiles, dried whole

4 tbsp

Fermented salted chinese black beans, whole

1 tbsp

Garlic

1 tbsp

Ginger

1/3 cup

Peanuts, skinless

1 cup

Scallions

2 tbsp

Soy, dark

1

White rice, Cooked

1 tbsp

Brown sugar

2 tbsp

Cornstarch

2 tbsp

Sugar

2 tbsp

Szechuan peppercorns

1/2 tsp

White pepper, ground

4 tbsp

Peanut oil

2 tbsp

Vinegar, black

3 tbsp

Shaoxing or sake

2 tablespoons toban djan (doban), fermented chile bean paste