Chinese Chicken with Garlic, Chili, and Long Beans

Ingredients

• 8 pieces bone-in chicken thighs
• 1/4 cup coconut aminos
• 3 tablespoons Shaoxing wine
• 10 cloves, smashed garlic
• 3 tablespoons, sliced fresh ginger
• 8 whole dried red chilies
• 12 ounces, cut into 3-inch pieces Chinese long beans
• 3 tablespoons avocado oil
• 1 1/2 cups chicken stock
• 1 tablespoon rock sugar
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 4 stalks scallions
• 3 tablespoons crispy fried shallots
• 2 cups jasmine rice

Instructions

1. 1

   Cook the jasmine rice: rinse, then simmer 2 cups rice with 2 3/4 cups water, covered, 15 minutes; rest 10 minutes.

2. 2

   Marinate the chicken in 2 tablespoons coconut aminos and the Shaoxing wine for 20 minutes.

3. 3

   Heat 2 tablespoons avocado oil in a wide heavy pot or clay pot over medium-high heat. Brown the chicken thighs skin-side down until golden, about 6 minutes, then flip and brown 3 minutes more. Remove.

4. 4

   Lower heat to medium, add remaining oil, garlic, ginger, and dried chilies; cook until fragrant, about 1 minute.

5. 5

   Add the long beans and toss 2 minutes, then return the chicken to the pot with the stock, remaining coconut aminos, rock sugar, and rice vinegar.

6. 6

   Cover and simmer gently for 25 minutes until the chicken is cooked through and the beans are tender.

7. 7

   Lift out the chicken and beans. Stir the cornstarch slurry (cornstarch mixed with 2 tablespoons cold water) into the simmering liquid and cook until it coats a spoon.

8. 8

   Return the chicken and beans to the glaze, toss to coat, and scatter with scallions and crispy fried shallots. Serve over jasmine rice.