Monday, April 27, 2009

Stir Fry Chicken With Hot Bean Sauce

Hot bean sauce (la dou ban jiang) is a very popular condiment and commonly used in Chinese cooking especially in Szechuan cuisines. It goes very well with any seafood, chicken, tofu and other vegetable like bamboo shot and eggplant. In this version, i use boneless-skinless chicken thigh, recipe adapted from easy Chinese stir fry by Angela Cheng

Recipe for braised chicken with hot bean sauce


1 boneless chicken thigh
4 cloves garlic
1 stalk scallion
seasoning 1:
1 egg white
1 tbsp soy sauce
1 tbsp water
1/2 tbsp cornstarch
seasoning 2:
1/2 tbsp rice wine
1 tbsp soy sauce
1 tsp sugar
1/2 tbsp white vinegar
1 tbsp hot bean sauce
2 tbsp water
1 tsp cornstarch

- Cut chicken into bite size, marinate with seasoning 1 for 20 minutes then deep fry till half done. Set aside. Heat another tbsp oil, saute garlic and scallion till fragrant add chicken, stir fry for few minutes. Add seasoning 2, mix well. Remove from heat and serve while it's hot.


Retno Prihadana said...

Wiiiii...penampilan baru blognya cerah. Blon pernah nyoba masak pake hot bean sauce..biasanya untuk apa aja fan?

FF said...

Makasih mba Retno. Biasanya aku buat tumis rebung yg di potong tipis2 sama daging sapi, atau tahu sama daging cincang.


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