Gongbao chicken with rice

Dice the Chicken thigh into 2cm cubes. In a bowl, combine the diced Chicken thigh with 15 grams of Shaoxing wine, 10 grams of Light soy sauce (for marinade), 10 grams of Cornstarch (for marinade), and White pepper. Mix well and let marinate for at least 15 minutes.

Prepare the sauce: In a separate small bowl, whisk together Chinkiang vinegar, 20 grams of Light soy sauce (for sauce), Dark soy sauce, 10 grams of Shaoxing wine (for sauce), Sugar, 10 grams of Cornstarch (for sauce), and Chicken stock until smooth. Set aside.

Mince the Ginger and Garlic. Cut the white parts of the Scallion into 2cm pieces. Cut the Dried chili into 1cm segments, discarding most of the seeds.