Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless
  • skinless chicken thighs and breast
  • Salt and ground Szechuan pepper or combo of black and white pepper
  • 2 medium leeks
  • 6 cloves garlic
  • 2 inches ginger
  • About 3 tablespoons neutral oil
  • such as safflower or peanut oil
  • About ½ cup Shaoxing Chinese rice wine or dry sherry
  • About ½ cup kumquat or orange preserves
  • About ½ cup chicken stock
  • 3 tablespoons Sriracha or Frank's RedHot sauce
  • 2 tablespoons soy sauce
  • 1 large or 2 medium bunches broccolini
  • 1 leek
  • 4 cloves garlic
  • 1 inch ginger
  • ¼ cup sliced pickled cherry peppers and brine or 2-3 small chilies
  • thinly sliced
  • and 2 tablespoons white or rice vinegar
  • 2 tablespoons neutral oil
  • such as safflower or peanut oil
  • 2 tablespoons toasted sesame oil
  • About 3 tablespoons black bean sauce
  • About ½ cup water
  • 2 tablespoons toasted sesame seeds
  • 1 ½ cups water
  • Salt
  • 1 cup jasmine rice

Instruction

  • Gather ingredients for each dish as you prepare it
  • For the chicken, cut off the fat and bits of tendon and skin from chicken and cut into large bite-sized pieces, season with salt and Szechuan pepper on both sides
  • Trim tough ends and roots from leeks and halve lengthwise, washing an extra leek for the broccolini as well
  • Fan the leeks under water to release grit then shake dry and halve again, then chop into ½-inch pieces for chicken and ¼-inch for broccolini
  • Crack garlic and trim root, then halve pieces for the chicken and reserve a few for broccolini
  • Peel the 3 inches ginger and slice 2 inches into matchsticks or thin julienne for chicken and leave a small chunk to grate for broccolini
  • Gather ingredients for broccolini
  • For the broccolini, trim the ends and chop broccolini
  • Chop the leek into ¼ inch dice
  • Slice garlic, grate ginger and chop the chili peppers
  • Heat the oil for the broccolini in a large skillet over medium-high to high heat
  • Add the broccolini and cook 1-2 minutes, add leeks, garlic, ginger, chopped chili peppers and sesame oil, toss 2-3 minutes more, add sauce and water, then toss, cover, remove from heat
  • Sprinkle with sesame seed to serve
  • To cook chicken, heat cast-iron skillet over medium-high heat with oil, 3 turns of the pan
  • Cook the chicken pieces to brown 4-5 minutes, turn and add halved garlic and matchsticks or thin julienne of ginger
  • Brown 2-3 minutes and remove the chicken to a plate, add rice wine or sherry, stir in jam to melt, add stock, hot sauce and soy sauce, thicken a bit, then add the chicken back to pan and glaze
  • Turn off heat and cover
  • Meanwhile, heat water and salt and rice to a boil, cover and cook about 15 minutes, then turn off heat and fluff with fork
  • Serve Dragon Chicken, Broccolini with Black Bean Sauce and Sesame and Jasmine Rice family-style