Greetings from Taipei!
It’s annual vacation time again when we take our son home to Malaysia to visit family. This time, we decided to stop over in Taipei for a couple of days to visit an old friend to have fun and, of course, eat.
Many years ago, when I first came to Taipei, I instantly fell in love with its food—the famous Taiwanese pineapple tarts, simple breakfast of scallion oil noodles, freshly made soy milk, salt and pepper chicken, street food, as well as the many hot stir-fry restaurants with cheap and delicious food.
I love Taiwanese 3-cup chicken, 3-cup squid, Taiwanese braised pork belly, as well as other delicacies, such as this spicy chicken stir-fry, or 辣子鸡丁.
Right before my vacation, I cooked up a storm in my test kitchen, many of them Taiwanese recipes, knowing that we will be here.
This recipe is adapted from my friend’s Taiwanese cookbook. I am excited at the thought that I will be trying this spicy chicken stir-fry while we are here in Taipei.
If you want to experience how this dish tastes and add a little bit of Taiwanese flavors to your dining table, please do attempt this spicy chicken stir-fry (辣子鸡丁) recipe at home.
It goes very well with steamed rice and the tint of spiciness from the Sichuan spicy bean sauce adds great flavors and nuance to this appetizing dish. Enjoy!
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Sheng
You left the amount of how much shaoxing wine to put in for the marinade. I really want to make this!
Rasa Malaysia
1/2 tablespoon, sorry.
Liz
Thank you for nice simple recipe.
Lynn
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
robert sakara
great recipe keep up the good work
Phyllis
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.
Rasa Malaysia
I know the Sichuan Lazijiding, must better. :)