Serves 4

Chengdu Chicken is named after Chengdu, the capital city of Szechuan province in western China.

4 boneless, skinless chicken breasts

2 stalks celery

3 teaspoons red or black rice vinegar

1 teaspoon sugar

¾ teaspoon salt, divided

½ cup hot water

1 teaspoon Chinese rice wine or dry sherry

3 tablespoons oil for stir-frying

1 tablespoon chopped ginger

2 garlic cloves, chopped

2 tablespoons hot bean sauce

2 teaspoons cornstarch

¼ cup water

• Rinse the chicken breasts and cut into cubes. Cut the celery into 1-inch slices on the diagonal. Blanch or parboil the celery in a pot of boiling water for 2–3 minutes.

• Combine the rice vinegar, sugar, ½ teaspoon salt, hot water, and rice wine. Set aside.

• Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the celery. Stir-fry briefly and add ¼ teaspoon salt. Stir-fry until the celery changes color and is tender but still firm. Remove from the wok.

• Wipe the wok clean with a paper towel. Add 2 tablespoons oil. When the oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the chicken cubes. Stir-fry for 2–3 minutes, then add the hot bean sauce. Stir-fry until the chicken changes color and is nearly cooked through.

• Add the sauce and bring to a boil. Mix the cornstarch and water and add to the middle of the wok, stirring vigorously to thicken. Add the celery. Mix everything through and serve hot.