Check out this Chinese chicken recipe and cooking yourself a Shandong-style dish: Chicken legs and mushrooms.
To see cooking process of the dish, please watch Americans in Chinese Kitchens Episode 1: Homemade Shandong Cuisine.
Prep: 20 min
Cook: 10 min
- Peanut oil
- 1 pound chicken thighs, cut into 1-inch pieces
- 1/2 pound fresh shiitake mushrooms, cleaned, each one cut into four pieces
- 3 to 4 Chinese Sichuan peppercorns
- 1 green onion, cleaned and chopped
- 1 green chili pepper, cleaned and chopped
- 3 to 4 pieces of garlic, peeled and sliced thinly
- 1 tablespoon chopped garlic
- 4 tablespoon soy sauce
- 1/2 tablespoon garlic powder
- 3 tablespoon sesame oil
Boil the chicken legs for 20 minutes.
Heat a large pan over high heat. When the pan is hot, add enough peanut oil to coat the pan and heat the oil for about 20 to 30 seconds. Add Chinese Sichuan peppercorns. When fragrance comes out, add boiled chicken legs and stir-fry them for about 1 minute. Add mushrooms and stir-fry the chicken legs and mushrooms together until the mushrooms begin to soften. Transfer everything to a plate.
Heat a large pan over high heat. When the pan is hot, add enough peanut oil to coat the pan and heat the oil for about 20 to 30 seconds. Add garlic slices. When fragrance, add cooked chicken legs and mushrooms. Stir-fry them for 1 minute. Add about 4 tablespoons of soy sauce and 1 tablespoon of salt, and continue to stir-fry the ingredients for an additional 1 minute. Add 1/2 tablespoon of garlic powder and chopped green peppers. Turn off the heat.
Season the mixture with 1 tablespoon of salt and 1 tablespoon of sesame oil. Transfer everything to a plate. Top the food with 1 tablespoon of chopped garlic, 1 tablespoon of chopped green onions and 1 to 2 tablespoons of sesame oil and serve.