Three cup chicken
Chicken second courses
From <em>Phoenix Claws and Jade Trees</em>, a beautiful cookbook and great source for Chinese cooking. <br /> <br />Bone-in, skin-on dark meat is best here in terms of providing flavor, but boneless, skinless dark meat also works as does whole drumsticks (if you're not up for cutting through bones). <br /> <br />If you can't find white rice wine or Shaoxing cooking wine, dry sherry is a good substitute. I made this once with mirin, which is sweetened rice wine, and I found the sugars caramelized a little too much. <br /> <br />Using a Dutch oven or heavy-bottomed lidded pot during the stir-fry step (3) will save you from having to clean an extra pan.
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