Haven’t made this for years, so I will tonight.
Vinegar-Splashed Chicken
The original recipe calls for boned chicken with skin on, which is hard to do unless you bone your own chicken. Feel free to substitute boned, skinless chicken. Also, if you want this a bit spicier, instead of adding a bunch of chilies, try dicing a couple of Hungarian wax peppers and tossing them in.
1 1/2 lb. chicken, cubed
Marinade:
2 T. dark soy sauce
1 T. ea: light soy sauce, sherry, sugar
1/2 t. ea: salt, Szechuan peppercorns (toasted and ground)
4 quarter-sized pieces of ginger, peeled and minced
2 large cloves garlic, minced
4 green onions
1 T. ea: black vinegar, sesame oil
2 T. oil
Mix the marinade until everything is dissolved, and pour over the chicken in a large bowl. Mix well, and let sit at least 30 minutes (longer is better).
Finely slice the white part of the green onions and put them on a saucer with the ginger and garlic. Chop the green part into inch pieces and reserve separately. If you’re using wax peppers, stem, seed, and cube them.
Put the wok over highest heat until extremely hot. Add the oil, swirl it around, then toss in the garlic, ginger, and onions. Flip around in the oil for about thirty seconds. Stir the chicken and marinade, and add it all at once. Cook, stirring constantly, for about two minutes, then turn the heat to low, cover, and simmer for two minutes. Uncover, turn the heat back up to high, add the green of the green onions (add the peppers here, if you’re using them), and stir until the marinade turns to a glaze. Add the sesame oil and vinegar, stir a few times, and serve.
