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Ingredients
- 12 oz skinless boneless chicken diced into bite-sized pieces
- 3 tablespoons Vegetable oil
- cup ½ whole dried red chilies
- 1/3 cup diced pickled chilies
- 1 whole star anise
- 3 slices ginger about 2” rounds
- 2 green onion cut into 2” lengths
- cup ¾ chicken broth
- 1 teaspoon salt
- 2 tablespoons fermented glutinous rice wine
- teaspoon ½ sugar
- 1/8 teaspoon ground white pepper
- 1 tablespoon Chinese Shaoxing rice wine or dry sherry
- 2 tablespoons dark caramel
- 1 teaspoon sesame oil
Ingredients
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Instructions
- Heat wok over medium-high heat and add vegetable oil. Add chicken and sear until lightly golden, about 2 – 3 minutes. Remove chicken from wok, leaving behind as much oil as possible.
- Add dried chilies, pickled chilies, star anise, ginger slices and green onion to wok. Cook until fragrant, about 1 minute.
- Add broth, salt, glutinous rice wine, sugar, white pepper, Shaoxing wine, dark caramel and chicken to wok. Bring to a simmer and cook until chicken is cooked through and sauce is slightly thickened.
- Add sesame oil and serve hot.
Recipe Notes
Dark caramel is made by cooking sugar until it is very dark, then add a little water to liquefy. If dark caramel is not available, substitute 1 tablespoon dark soy sauce and reduce salt to ½ teaspoon.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.