Careme

Instructions

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1. 1.

   Cut 12 ounces chicken thighs into 1-inch pieces. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and 1 teaspoon cornstarch; let the seasoned chicken stand for 15 minutes while you prepare the other components.

2. 2.

   Rinse 3/4 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1 1/4 teaspoons Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. 3.

   Separate 1 pound bok choy into stems and leaves, then cut both into bite-size pieces. Thinly slice 3 green onions, keeping the white and green parts separate. Grate 1 tablespoon fresh ginger, mince 3 garlic cloves, and lightly crush 1 teaspoon Sichuan peppercorns.

4. 4.

   Make the Sichuan sauce by whisking together:

   • 1 tablespoon low-sodium soy sauce
   • 1 1/2 tablespoons Chinkiang black vinegar
   • 2 teaspoons granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon cornstarch
   • 3 tablespoons water
   • 1/2 teaspoon crushed red pepper flakes

   Set the sauce beside the stove.

5. 5.

   Heat a large skillet or wok over medium-high heat. Toast the prepared Sichuan peppercorns for 30 seconds, then add 1 tablespoon neutral cooking oil. Add the seasoned chicken in one layer and stir-fry for 5 to 6 minutes, until browned but not quite cooked through; transfer it to a clean plate.

6. 6.

   Add 1/2 tablespoon neutral cooking oil to the skillet. Add the prepared bok choy stems and 1 1/2 teaspoons Diamond Crystal kosher salt; stir-fry for 2 minutes. Add the prepared green onion whites, ginger, and garlic and stir-fry for 30 seconds. Add the prepared bok choy leaves and cook for 1 minute, until beginning to wilt.

7. 7.

   Whisk the Sichuan sauce again and pour it into the skillet. Return the cooked chicken and stir-fry for 2 to 3 minutes, until the sauce is glossy and the chicken reaches 175°F. Remove from the heat and rest for 2 minutes.

8. 8.

   Fluff the cooked rice and divide it between two shallow bowls. Spoon the Sichuan chicken and bok choy over the rice, then finish with the prepared green onion tops.

Want more detail? See the temperature guide.