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Spicy Chicken Stir-fry (辣子鸡丁) http://rasamalaysia.com/spicy-chicken-stir-fry/
March 31st, 2014 7 Comments

Spicy Chicken Stir-fry (辣子鸡丁)

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Spicy Chicken Stir-Fry

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Spicy Chicken Stir-fry (辣子鸡丁) Recipe

Serves 4 | Prep Time: 15 Minutes | Cook Time: 5 Minutes
Adapted from Taiwanese cookbook

Ingredients:

1 lb chicken, cut into small cubes
3 tablespoon cooking oil
2 cloves garlic, sliced thinly
8 slices ginger
2 scallions, trim and cut into 1-1/2 inch lengths
2 red chilies, seeded and finely sliced

Marinade:

1/2 teaspoon soy sauce
1/2 teaspoon salt
1/2 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon water

Sauce:

2 tablespoon Sichuan soy-bean paste with chili (“douban jiang“)
1 tablespoon sugar
1/2 cup water
1 tablespoon cornstarch

Method:

1. Marinate the Chicken cubes for 15 minutes.
2. Mix the Sauce ingredients in a small bowl and set aside.
3. Heat up a wok with 2 tablespoons cooking oil and stir-fry the marinated chicken until they are 80% cooked or the surface turns white. Transfer out and set aside.
4. Clean the wok and add in the remaining 1 tablespoon of Oil. When the oil is fully heated, add the garlic and ginger until aromatic.
5. Add the Sauce and stir for a few times, adding the chicken back into the wok.
6. Stir continuously until the chicken meat is nicely coated with the Sauce.
7. Add the scallion and chili, stir evenly. Dish out and serve with steam rice.

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7 comments... read them below or add one

  1. Sheng says:

    You left the amount of how much shaoxing wine to put in for the marinade. I really want to make this!

  2. Liz says:

    Thank you for nice simple recipe.

  3. Lynn says:

    Bee – I have just discovered your website and I am so happy I did. My mom is from Penang, my dad from Labuan. Your recipes remind me of home cooking. Thank you so much for a great resource!! Lynn

  4. robert sakara says:

    great recipe keep up the good work

  5. Phyllis says:

    Hope one day you will get the chance to taste the Sichuan 辣子鸡丁, it’s very different from the Taiwanese version. I ate it when living in Beijing. Now I am living in Taipei and miss the Sichuan lazijiding very much.

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