Posted on by David Hogsette

Xi’an Chicken with Mushrooms

INGREDIENTS:

  • 1-2 chicken legs and 1-2 chicken thighs, de-skinned but bone in
  • 2-3 tablespoons peanut oil
  • 3-4 dried red chili peppers
  • 1/2-1 teaspoon green Sichuan pepper corns
  • 1/2-1 teaspoon red Sichuan pepper corns
  • 3-4 garlic cloves, sliced
  • 2 green onions, sliced
  • Half inch ginger peeled and thinly sliced
  • 6-8 large mushrooms, either fresh or dried (soak the dried mushrooms in water for at least one hour)
  • 2-3 tablespoons Chinese red cooking wine
  • 2-3 tablespoons soy sauce
  • 2-3 tablespoons black Chinese vinegar
  • 1 teaspoon cumin powder
  • 1 teaspoon 13 spice
  • 1/2 teaspoon Sichuan pepper salt
  • 1 tablespoon black bean chili paste in oil
  • 2-3 cups water
  • Ground black pepper

COOKING INSTRUCTIONS:

  1. De-skin the chicken legs and thighs (bone in) and cut into large pieces.
  2. Heat peanut oil in wok and stir fry the chili peppers, Sichuan pepper corns, garlic, green onion, and ginger for 1-2 minutes.
  3. Add the chicken and stir fry 2-3 minutes.
  4. Add the Chinese red cooking wine and cook for 1 minute.
  5. Add the soy sauce and cook for one minute.
  6. Add the Chinese black vinegar and cook for one minute.
  7. Add the cumin, 13 spice, Sichuan pepper salt, and black bean chili paste, and stir fry for 1 minute.
  8. Add the mushrooms (either whole or sliced into large chunks).
  9. Add the water and simmer for 30 minutes.
  10. Cook down until there is a little bit of liquid left.
  11. Plate and sprinkle with ground black pepper.