If you're a big fan of tangy chicken, give this vinegar-glazed chicken a try. I first made this Hunan dish about a year ago from Grace Young's Stir-frying to the Sky's Edge and found it positively addictive. I still come back to it again and again for its wonderful combination of smoky, tart, and spicy flavors.
There's a big bottle of Chinese black vinegar on my counter that I've had for well over a year, surviving at least two apartment moves. I use it every week, from making dumpling dipping sauces to stir-frying dishes like kung pao chicken, but in a year (through intensive recipe testing, no less) it's only about two-thirds done. Bottles of soy sauce, hoisin sauce, sesame oil, and other pantry staples have been replaced, but somehow this bottle of black vinegar seems bottomless.
I realized the other day that I haven't talk too much on this blog about Chinese black vinegar and its uses. If you've never had the chance to try it, and live near a big Chinese supermarket, I highly recommend you go to the vinegar aisle and buy yourself a bottle. The one to look for is called Chinkiang Black Vinegar from the Gold Plum brand label, and it looks like this is what it looks like:Read More