Dry-Seared Chicken
ID: 9f821600...
This oil-free dry-seared chicken utilizes the chicken's own natural fats and moisture to crisp up the skin without adding a single drop of oil. Infused with ginger slices, garlic slices, and dried chili peppers, then finished with freshly ground black pepper and Sichuan peppercorns for added aroma, this dish is crispy on the outside, tender on the inside, incredibly fragrant, and a perfect healthy home-cooked meal.
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🍳 Cooking Flow
Cut the chicken into pieces, marinate with salt, pepper, and rice wine for 10 minutes; slice the ginger and garlic. → Place ginger slices in a cold pan, layer the chicken pieces skin-side down on top, cover, and steam-cook over medium-high heat. → Remove the lid to evaporate the moisture, then use the rendered chicken fat to pan-fry the chicken until the skin is golden and crispy. → Stir-fry with garlic slices and dried chili peppers, then season with salt, freshly ground black pepper, and ground Sichuan peppercorns. → Stir-fry until well combined, then plate and garnish with chopped green onions.
Cooking Steps
Brief Cooking Order
Cut the chicken into pieces, marinate with salt, pepper, and rice wine for 10 minutes; slice the ginger and garlic. → Place ginger slices in a cold pan, layer the chicken pieces skin-side down on top, cover, and steam-cook over medium-high heat. → Remove the lid to evaporate the moisture, then use the rendered chicken fat to pan-fry the chicken until the skin is golden and crispy. → Stir-fry with garlic slices and dried chili peppers, then season with salt, freshly ground black pepper, and ground Sichuan peppercorns. → Stir-fry until well combined, then plate and garnish with chopped green onions.
Introduction
This oil-free dry-seared chicken utilizes the chicken's own natural fats and moisture to crisp up the skin without adding a single drop of oil. Infused with ginger slices, garlic slices, and dried chili peppers, then finished with freshly ground black pepper and Sichuan peppercorns for added aroma, this dish is crispy on the outside, tender on the inside, incredibly fragrant, and a perfect healthy home-cooked meal.
Step 1
Place the chicken pieces in a bowl, sprinkle with salt and pepper, and add a splash of rice wine or Shaoxing wine to remove gameyness. Mix thoroughly by hand and marinate for about 10 minutes.
Step 2
Slice the ginger and garlic thinly and set aside.
Step 3
Prepare a non-stick pan. While the pan is completely cold and without any oil, layer the ginger slices across the bottom.
Step 4
Lay the marinated chicken pieces flat on top of the ginger, making sure the skin-side is facing down toward the pan surface.
Step 5
Turn the heat to medium-high and cover the pan. Use the moisture and fat released from the ginger and chicken to create a steam circulation in the pan, allowing the chicken to cook through slowly.
Ingredients List
Important Notes
💡 It is recommended to use fattier cuts (like chicken thighs or wings) to render more oil, ensuring a crispy skin and tender meat that won't dry out.
⚠️ It is essential to start in a "cold pan" with the ginger and chicken, skin-side down. As the temperature rises, the chicken skin will release its fat, preventing the meat from sticking to the pan.
⚠️ The pan must be covered during the initial phase; the steam circulation ensures the bone-in chicken is fully cooked through, preventing the exterior from burning while the meat near the bone remains raw.
⚠️ Garlic slices and dried chili peppers burn easily, so do not add them too early. Wait until the chicken is 70-80% crispy, moisture has evaporated, and there is sufficient rendered fat before adding them; fry garlic only until light golden.
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