I don’t know much about Shaanxi cuisine other than it’s strongly flavored with its emphasis on onions, garlic, vinegar, and chiles. The resemblance to Sichuan cuisine drew me to this old recipe adapted from my tattered copy of Martin Yan’s China, originally named “glazed Xian chicken.” The chicken is stir-fried and coated with a savory sauce and the whole thing comes together in about half an hour. I can’t attest to its authenticity, but I can attest to its deliciousness.
1 pound boneless, skinless chicken
2 tablespoons oyster sauce
1/3 cup chicken broth
3 tablespoons rice wine
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon chili garlic sauce
2 tablespoons vegetable oil
6 small dried red chiles
1 tablespoon minced garlic
2 ribs celery, thinly sliced diagonally
1 small zucchini, thinly sliced (optional)
1/2 onion, thinly sliced
1 teaspoon cornstarch dissolved in 1 teaspoon water
1/3 cup toasted walnut halves
1. Cut chicken into 3/4 inch pieces. Place in a bowl and add oyster sauce; stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl; set aside.
2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add chiles and garlic; cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Add celery, zucchini, and onion; stir-fry for 1 minute. Add sauce and bring to a boil. Reduce heat to low, cover, and simmer for 3 minutes. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.