Stir – Fried Chicken in Casserole: A Flavorful Sichuan – Chongqing Delicacy

Stir – Fried Chicken in Casserole, hailing from the Sichuan – Chongqing region, is celebrated for its bold, spicy flavor and tender chicken. The combination of various vegetables and seasonings creates a dish that’s both filling and full of character. Here’s a detailed guide to making this popular dish at home.​

Ingredients​

For the Chicken​

• 500g chicken, preferably a mix of chicken thighs and wings. Chicken thighs are moist and flavorful, while wings add variety. Cut the chicken into bite – sized pieces.​

For the Vegetables​

• 1 medium onion, cut into wedges​

• 1 green pepper, cored and cut into chunks​

• 1 red pepper, cored and cut into chunks​

• 1 medium potato, peeled and cut into cubes​

• 3 – 4 dried chili peppers​

• 3 cloves of garlic, minced​

• 2 slices of ginger, minced​

For the Seasonings​

• 2 tablespoons of chicken – cooking sauce (specific sauce for this dish available in Asian grocery stores). If unavailable, a mix of light soy sauce, oyster sauce, and chili bean sauce can be used.​

• 1 tablespoon of light soy sauce​

• 1 tablespoon of oyster sauce​

• 1 teaspoon of sugar​

• 1/2 teaspoon of salt​

• 1/2 teaspoon of white pepper​

• 1 tablespoon of cooking wine​

• 3 – 4 tablespoons of cooking oil​

Step – by – Step Cooking Process​

Marinating the Chicken​

1. Place the cut chicken pieces in a bowl. Add 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of white pepper, and 1 tablespoon of cooking wine. Mix well and let the chicken marinate for 15 – 20 minutes. This step helps to tenderize the chicken and infuse it with flavor.​

Pre – cooking the Potato​

1. Heat a pot of water and bring it to a boil. Add the potato cubes and blanch them for 2 – 3 minutes. Remove the potatoes with a slotted spoon and set them aside. Blanching the potatoes in advance ensures they cook evenly with the chicken.​

Sautéing the Aromatics and Chicken​

1. Heat 3 – 4 tablespoons of cooking oil in a wok or a large skillet over medium – high heat. Add the minced garlic, ginger slices, and dried chili peppers. Stir – fry until fragrant, about 30 seconds to 1 minute.​

2. Add the marinated chicken pieces to the wok. Stir – fry the chicken until it changes color and turns light golden – brown on all sides, about 3 – 4 minutes.​

Adding Seasonings and Vegetables​

1. Add 2 tablespoons of chicken – cooking sauce to the wok. Stir – fry the sauce with the chicken until well – combined.​

2. Add 1 tablespoon of oyster sauce and 1 teaspoon of sugar to the wok. Stir well.​

3. Add the blanched potato cubes, onion wedges to the wok. Stir – fry for 2 – 3 minutes to coat the vegetables with the sauce.​

Transferring to the Casserole​

1. Transfer the chicken and vegetable mixture to a clay casserole or a small pot. Add a small amount of water (about 100 – 150ml) to prevent the dish from drying out. Cover the casserole and let it simmer over low heat for 8 – 10 minutes.​

Adding the Bell Peppers​

1. Add the green and red pepper chunks to the casserole. Stir well and let it simmer for another 2 – 3 minutes until the peppers are slightly softened.​

Serving​

Uncover the casserole and serve the Stir – Fried Chicken in Casserole hot. It’s best enjoyed with steamed rice, allowing you to soak up the rich, spicy sauce.