Dry-pot cooking often takes the same ingredients and spices but uses a stir-fry technique to cook them.
Place tofu skin in a medium bowl and cover with boiling water.
Let soak for 30 minutes.
Meanwhile, toss chicken with 2 tablespoons oil, 1 tablespoon Shaoxing and ground pepper in a large bowl.
Transfer to the prepared baking sheet.
Transfer to a clean cutting board.
When cool enough to handle, pull the meat from the bones (discard bones and skin).
Cut the chicken into bite-size pieces and set aside.
Heat a small skillet over medium heat for 1 minute.
Transfer to a plate to cool, then coarsely grind in a spice grinder or mortar and pestle.
Add the tofu skin and potato to the boiling water.
Cook until the potato is just tender, about 5 minutes.
Add broccolini and celery; cook for 30 seconds.
Heat a large flat-bottom wok or cast-iron skillet over high heat.
Add 4 tablespoons oil and onion.
Cook, stirring, until the onion is softened, about 3 minutes.
Add jalapeno (or serrano) and dried chiles to taste, garlic and ginger.
Cook, stirring constantly, until fragrant, about 1 minute.
Push the aromatics to the sides of the pan, making a well in the center.
Add the remaining 3 tablespoons oil, followed by the reserved peppercorn mixture.
Cook, stirring, until fragrant, about 30 seconds.
Add the chicken and scallions; cook, stirring, until the chicken is hot, about 1 minute.
Cook, stirring, until the vegetables are hot, about 1 minute more.
Sprinkle with sesame seeds.
It is sold dried in sheets and must be rehydrated to use.
Shaoxing rice wine: A key ingredient for adding depth of flavor to Chinese sauces and soups.
It is similar in flavor to sherry, but contains salt and sugar for added punch.
It is sometimes labeled “broad bean” chili paste.
Korean pepper powder, available at Korean markets and online, is a good substitute.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
