Chicken with Soy Bean Sauce, 酱爆鸡丁
A saucy little stir-fry add to the table
It’s not a family meal without a plethora of diverse dishes on the table. Here’s a simple stir-fry packed with lots of flavor that goes well with rice or other dishes.
2 large chicken thighs
1/8 tsp salt
¼ tsp baking soda
2 tbsp corn starch
1 celery stalk
1/2 bamboo shoot (2 oz)
1/2 tsp Hosin sauce
1 tbsp soy bean sauce
1 tbsp soy sauce
Let's start with a raw chicken thigh.
Take off all skin and trim off the fat. It can be easier to use your hands to separate the skin from the meat like so.
Using a sharp knife, trim the meat off the bone.
Slice the boneless chicken meat into cubes.
Put the chicken in a large bowl. While mixing with your hands, progressively add in this order: 1/8 tsp salt, ¼ tsp baking soda, 50mL water, half an egg, 2 tbsp cornstarch and a dash of vegetable oil
Mix well and let it marinate for 10 minutes.
Meanwhile dice the bamboo shoots, carrots, celery, and onions.
Here's the brand of sauce we used
To prepare the sauce, combine the 1/2 tsp hosin sauce, 1 tbsp soy bean sauce, and 1 tbsp soy sauce. Mix well.
In a deep fryer or large wok heat up frying oil to about ~375 deg F. Flash fry the vegetables and chicken briefly.
Clear out the oil and clean the wok dry. Then begin stir-frying the vegetables with a dash of oil.
Add the chicken and stir fry until cooked through.
Add a dash of water.
Add the previously prepared sauce.
Add a dash of cornstarch, sugar, and sesame oil. Stir fry until done.
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