Vinegar-Glazed Chicken-Chinese Foods

Vinegar-Glazed Chicken-Chinese Foods:

You're a big fan of spicy chicken, try this vinegar-glazed chicken. First, I have this dish of Hunan from Grace young's stir-frying to the sky edge about a year ago and found it positively
addictive. I come back out again for his wonderful combination of smoky, tart and spicy aromas.
There is a big bottle of Chinese black vinegar on my counter, I have been for over a year at least two moves to survive apartment. I use it every week make dumplings plunge sauces for the stir-frying dishes like Kung pao chicken, but in one year (through intensive recipe testing, no less) only about two-thirds is done. Bottle Hoisin sauce, soy sauce, sesame oil and other pantry Staples have been replaced, but somehow, this bottle seems bottomless black vinegar.
Recently, I realized that I talk to much on this blog about Chinese black vinegar and its use does not. If you have never had the chance, try it, and live near a large Chinese supermarket, I recommend you the vinegar of course go and buy yourself a bottle. To search called Chinkiang vinegar in black from the brand label Gold plum, and it looks like this is how it looks:

In contrast to white rice vinegar, Chinese black vinegar from northern China an old vinegar from black glutinous rice, millet, wheat or millet is manufactured... (The version Gold plum from the city administered by Zhenjiang in Jiangsu Province, which is considered the leading brand with sticky rice.) The taste is similar to the balsamic vinegar. It is slightly sweet with a barely detectable smoke, which is why it is so great for dumplings dip. A bit of soy sauce, some vinegar, a little sesame oil, and you have a classic simple sauce for the store-bought or handmade dumplings.
As you have seen on this blog, I recommend a good balsamic vinegar as a substitute frequently in my recipes if you can not find the Chinese black vinegar. But the same you could say opposite if you run you can use Chinese black vinegar balsamic vinegar. A few weeks ago, I have salad dressing with black vinegar, olive oil, salt, pepper and lemon one spritz. It was delicious.
In Grace young's stir-frying to the sky edge, she has a good recipe for vinegar-glazed chicken, a dish of Hunan, which is also a quick and easy meal. A good two tablespoons Chinese black vinegar is added at the end. I picked it especially because I had all the ingredients on hand, including chicken and shallots. To give you an idea of how good it was, I had planned to expand the four portions on the next day, but it ended up eat anything for lunch and dinner on the same day.  Try it if you are looking for a quick meal that has a complex-tasting sauce, astringency, smoke and a spicy kick.

Vinegar-glazed chicken:

Adapted from stir-frying to the sky edge by Grace Young

For 4 people as part of a multi-course meal
1 Pound boneless, without skin chicken breasts or thighs, cut into 1/4-inch slices1 1/2 tbsp soy sauce2 teaspoon Chinese rice wine or dry sherry1 teaspoon sugar1 teaspoon cornstarch1/4 teaspoon ground Sichuan pepper1/2 TEASPOON salt2 tsp sesame oil2 tablespoons peanut or vegetable oil5 or 6 shallots, 2-inch cut (optional: Green additional sliced shallot for garnish) 2 teaspoons minced ginger2 teaspoon minced garlic1/2 teaspoon crushed red pepper flakes2 tablespoons Chinese black vinegar, or alternatively good balsamic VinegarMarinate the chicken: combine the chicken in a medium bowl, with the 1/2 TABLESPOONS soy sauce, 1 TEASPOON rice wine, sugar, cornstarch, Sichuan Pepper and salt. Stir so that the chicken is well coated with the marinade and let stand 10 minutes there.In a small bowl, mix the sesame oil, remaining 1 TBSP soy sauce and the remaining 1 teaspoon rice wine. Set aside.Heat a wok or a large skillet over high heat until a bead of water evaporates on contact. Add the peanut oil. Add the scallions, ginger, garlic and crushed red pepper flakes and stir fry about 20 seconds, until just aromatic. Slide the aromatics to the side, then add the chicken in the middle. Stir-frying you for 2 minutes, until slightly golden on the outside, but still not through cooked. Add the soy sauce mixture and cook for 1 to 2 minutes, until the chicken with sauce is well coated. Drizzle in the vinegar and for a further 1 minute stirring-roasting, so the chicken by is cooked. Transfer to a plate and serve.