Careme

Instructions

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1. 1.

   Slice 2 pounds chicken breast across the grain into 1/4-inch strips. Toss with 2 teaspoons Diamond Crystal kosher salt flakes, 2 tablespoons cornstarch, and 1 tablespoon neutral cooking oil; let the seasoned chicken stand for 15 minutes while preparing the other components.

2. 2.

   Rinse 2 cups dry long-grain rice. Combine it in a saucepan with 3 cups water and 1 1/4 teaspoons Diamond Crystal kosher salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

3. 3.

   While the rice cooks, trim 2 pounds bok choy. Cut the stems crosswise into 1-inch pieces and roughly chop the leaves, keeping them separate. Mince 1 ounce ginger and 4 garlic cloves. Thinly slice 4 green onions; combine the white parts with the ginger and garlic as the aromatics, and reserve the green parts for serving.

4. 4.

   Make the stir-fry sauce by whisking together:

   • 1/4 cup low-sodium soy sauce
   • 3 tablespoons Chinkiang black vinegar or unseasoned rice vinegar
   • 1/2 cup water
   • 1 1/2 tablespoons light brown sugar
   • 1 tablespoon cornstarch
   • 2 teaspoons toasted sesame oil

   Set the sauce aside.

5. 5.

   Heat a large wok or skillet over high heat. Add 1 tablespoon neutral cooking oil, spread half the seasoned chicken into one layer, and stir-fry for 3 to 4 minutes until lightly browned; transfer it to a clean plate. Add another 1 tablespoon neutral cooking oil and repeat with the second half of the chicken.

6. 6.

   Add 1 tablespoon neutral cooking oil to the hot wok, followed by 1 teaspoon Sichuan peppercorns and 1/2 teaspoon crushed red pepper flakes; stir for 15 seconds. Add the prepared aromatics and stir-fry for 30 seconds. Add the prepared bok choy stems and cook for 2 minutes, then add the leaves and cook for 1 minute.

7. 7.

   Whisk the stir-fry sauce again and pour it into the wok. Return the cooked chicken and any juices to the wok, then toss for 2 to 3 minutes until the sauce is glossy, the bok choy is crisp-tender, and the chicken reaches 160°F. Remove from the heat and let stand for 2 minutes.

8. 8.

   Divide the fluffed rice among six bowls, spoon the Sichuan chicken and bok choy over it, and finish with the reserved green onion tops.

Want more detail? See the temperature guide.