Hunan Chicken
from Ming.com
Hunan Chicken is made with chunks of breaded and deep fried white meat chicken (Ming uses dark meat), stir-fried with mix vegetables in brown spicy Hunan sauce.
1 pound diced dark chicken meat, 1/2 inch cubes (naturally raised, skinned)
1 cup diced carrots, 1/2 inch dice
1 cup celery, 1/2 inch dice
1 cup onion , 1/2 inch dice
1 cup unsalted crispy peanuts (optional)
1 tablespoon Traditional Spicy Sambal (see note below)
1 tablespoon naturally brewed soy sauce
Kosher salt and freshly cracked black pepper
Canola or grapeseed oil to cook
Hot steamed long grain rice
1/2 teaspoon sesame oil
1. In a wok filled with 1 cup oil, bring to high temperature and add the chicken. Using a strainer, quickly move around the chicken and cook until medium, 1-2 minutes. Remove, strain chicken and set aside.
2. Leave 2 tablespoons of oil in the wok and return to high heat. Stir fry the carrots, celery, onions and peanuts until slightly soft, about 3 minutes and add Sambal. Season with kosher salt and freshly ground black pepper and check for seasoning.
3. Return chicken to the wok and add naturally brewed soy sauce. Check again for seasoning. Feel free to add more sambal if you like it really hot! Add dashes of sesame oil for flavor. Heat thoroughly and serve with hot rice.
Note: Sambal is a condiment used in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands and in Suriname, made from garlic and a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in numerous countries.
