Yield: 4 Servings
Ingredients
Ingredients
6Chicken thighs; boned
and
-skinned
1 tb Hoisin sauce
1 tb Oyster sauce
1 tb Dark sesame oil
1 tb Chinese rice wine or dry
-sherry
4 Garlic cloves; finely minced
1/2 c Hazelnuts
14 md Button mushrooms
6 whole Green onions
12 sm Dried red chiles
1/4 c Cooking oil
=== WOK SAUCE ===
1 ts Minced tangerine zest
1/3 c Freshly-squeezed tangerine
-juice
1/4 c Chinese rice wine or dry
-sherry
2 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark sesame oil
1 tb Red wine vinegar
1 tb Cornstarch
Instructions
Preheat the oven to 325 degrees (to toast nuts). Rinse the chicken with
cold water, then pat dry. Cut the meat lengthwise into 1/4-inch-wide
strips. Cut the strips in half. In a small bowl, combine the chicken with
the hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mix
thoroughly to coat chicken. Cover and refrigerate the chicken for at least
15 minutes but not longer than 8 hours.
Place the hazelnuts on a baking sheet and toast in the preheated oven for
15 minutes, or until the nuts become golden. If the papery skins are still
on the nuts, wrap them in a kitchen towel and let cool for a few minutes.
Rub the towel vigorously between your palms until all skins have been
removed. Set the nuts aside. Cut each mushroom through the stem into 4
wedges. Cut the green onions on a sharp diagonal into 1-inch lengths.
Combine and set aside the green onions, mushrooms, and the dried chiles.
Set aside the cooking oil. In a small bowl, combine the wok sauce
ingredients and set aside. (All advance preparation may be completed up to
8 hours before you begin the final cooking steps.)
Place a wok over the highest heat. When the wok is very hot, add half the
cooking oil. Roll the oil around to coat the inside, and when the oil
gives off just a wisp of smoke, add the chicken. Stir and toss the chicken
until it loses its raw exterior color, about 1 minute. Immediately
transfer the chicken to a plate.
Immediately return the wok to the highest heat. Add the remaining cooking
oil and, when the oil is hot, add the vegetables and chiles. Stir and toss
the vegetables, until the green onions brighten, about 2 minutes.
Stir the wok sauce, and pour into the wok. Return the chicken to the wok,
add the nuts, and stir and toss until all the ingredients are glazed with
sauce. Taste and adjust the seasoning. Immediately transfer the stir-fry
to a heated platter or 4 heated dinner plates and serve.
This recipe yields 4 servings.
Comments: The next time a stir-fry sauce lists chicken stock, rice wine,
or coconut milk as its main ingredient, try substituting fresh citrus
juice. In particular, the juice from tangerines and blood oranges, as well
as the always available fresh juice from navel and Valencia oranges, makes
an ideal foundation for Asian-style stir-fry sauces. The subtle citrus
flavor marries well with simple combinations of rice wine and hoisin sauce,
minced gingerroot, and dark sesame oil and, in this recipe, with more
complex blends of Asian seasonings.
-skinned
1 tb Hoisin sauce
1 tb Oyster sauce
1 tb Dark sesame oil
1 tb Chinese rice wine or dry
-sherry
4 Garlic cloves; finely minced
1/2 c Hazelnuts
14 md Button mushrooms
6 whole Green onions
12 sm Dried red chiles
1/4 c Cooking oil
=== WOK SAUCE ===
1 ts Minced tangerine zest
1/3 c Freshly-squeezed tangerine
-juice
1/4 c Chinese rice wine or dry
-sherry
2 tb Oyster sauce
1 tb Hoisin sauce
1 tb Dark sesame oil
1 tb Red wine vinegar
1 tb Cornstarch
Instructions
Preheat the oven to 325 degrees (to toast nuts). Rinse the chicken with
cold water, then pat dry. Cut the meat lengthwise into 1/4-inch-wide
strips. Cut the strips in half. In a small bowl, combine the chicken with
the hoisin sauce, oyster sauce, sesame oil, rice wine, and garlic. Mix
thoroughly to coat chicken. Cover and refrigerate the chicken for at least
15 minutes but not longer than 8 hours.
Place the hazelnuts on a baking sheet and toast in the preheated oven for
15 minutes, or until the nuts become golden. If the papery skins are still
on the nuts, wrap them in a kitchen towel and let cool for a few minutes.
Rub the towel vigorously between your palms until all skins have been
removed. Set the nuts aside. Cut each mushroom through the stem into 4
wedges. Cut the green onions on a sharp diagonal into 1-inch lengths.
Combine and set aside the green onions, mushrooms, and the dried chiles.
Set aside the cooking oil. In a small bowl, combine the wok sauce
ingredients and set aside. (All advance preparation may be completed up to
8 hours before you begin the final cooking steps.)
Place a wok over the highest heat. When the wok is very hot, add half the
cooking oil. Roll the oil around to coat the inside, and when the oil
gives off just a wisp of smoke, add the chicken. Stir and toss the chicken
until it loses its raw exterior color, about 1 minute. Immediately
transfer the chicken to a plate.
Immediately return the wok to the highest heat. Add the remaining cooking
oil and, when the oil is hot, add the vegetables and chiles. Stir and toss
the vegetables, until the green onions brighten, about 2 minutes.
Stir the wok sauce, and pour into the wok. Return the chicken to the wok,
add the nuts, and stir and toss until all the ingredients are glazed with
sauce. Taste and adjust the seasoning. Immediately transfer the stir-fry
to a heated platter or 4 heated dinner plates and serve.
This recipe yields 4 servings.
Comments: The next time a stir-fry sauce lists chicken stock, rice wine,
or coconut milk as its main ingredient, try substituting fresh citrus
juice. In particular, the juice from tangerines and blood oranges, as well
as the always available fresh juice from navel and Valencia oranges, makes
an ideal foundation for Asian-style stir-fry sauces. The subtle citrus
flavor marries well with simple combinations of rice wine and hoisin sauce,
minced gingerroot, and dark sesame oil and, in this recipe, with more
complex blends of Asian seasonings.
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