We got a new cook book. No real surprise there but our first recipe from this one is excellent. It was extremely tasty, quite spicy and it took half an hour from start to finish. That includes cooking the rice and all the prep. The recipe came from Ching’s Fast Food by Ching-He Huang and according to the book, there are a lot of variations of this dish.
2 skinless chicken breasts (cut into 1.5cm cubes)
Salt and ground white pepper
1 tbsp corn flour
1 tbsp groundnut oil
1 clove garlic (crushed)
4 dried red chillies
1 tbsp rice wine
4 spring onions (cut into 2.5cm lengths)
For the sauce:
1 tbsp yellow bean sauce (we couldn’t find any today so used black bean instead)
1 tbsp light soy sauce
1 tbsp tomato ketchup
1 tbsp chilli sauce (we used Sriracha)
1 tsp light brown sugar
1 tsp dark soy sauce
Put the chicken in a bowl, season with the salt and pepper, add the corn flour and mix well. Put the sauce ingredients in another bowl and stir them together.
Heat a wok over a high heat. Add the oil, then the garlic and chillies. Fry for a few seconds. Add the chicken and stir-fry for 2 minutes. As the chicken starts turning opaque, add the rice wine. Cook for another 2 minutes. Pour in the sauce and bring to the boil.
Cook the chicken in the sauce for a further 2 minutes or until it is cooked through and the sauce has reduced and thickened and is slightly sticky. Add the spring onions and cook for just under a minute. Serve immediately over rice.
Not many photos of this one as it’s too quick and we couldn’t stop to photograph it.
Optional kitchen porn: