Stir-Fried Diced Chicken

Name: Stir-Fried Diced Chicken
Yield: Serves 4
Cuisine: Jiangxi
Ingredients: boiled rice, to serve; 1 spring onion/scallion, chopped; 1 spring onion/scallion, chopped; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 15 ml/1 tbsp yellow bean sauce; 2.5 ml/½ tsp sugar; 15 ml/1 tbsp hoisin sauce; 15 ml/1 tbsp rice wine; 3 dried chillies, soaked in water for 20 minutes, then drained, seeded and cut into small pieces; 450 g/1 lb boneless chicken breast fillet, cut into 2cm/¾in cubes; 30 ml/2 tbsp vegetable oil; 2 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This recipe comes from Jiangxi province, which borders Fujian to the east. Jiangxi cuisine borrows freely from that neighbour as well as from that of Hunan province, as they share a common border. This dish is an aromatic union, marrying the subtle cuisine of Fujian, which rarely features chillies, with the fiery flavours of Hunan styles. It is all at once hot, sweet and tart, and utterly divine.

Ingredients

Asia
China
Main course
Spicy

Ingredients

Method