Diced Chicken in Yellow Bean Sauce

Name: Diced Chicken in Yellow Bean Sauce
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Ingredients: 150 g chicken breast (remove fat, skin, and white tendons, dice, soak in cold water for 1 hour); 2.5 g ginger juice; 0.5 egg white; 7.5 g Shaoxing wine; 25 g yellow soybean paste; 500 g rendered pork fat (about 40 g actually used); 20 g sugar; 7.5 g wet starch; 15 g sesame oil; 5 g water (for coating the meat)

A renowned Beijing-style dish featuring a glossy reddish hue, a balanced salty-sweet flavor, an intense sauce aroma, and tender, succulent meat.

1h 20m

Easy

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Ingredients

chicken breast (remove fat, skin, and white tendons, dice, soak in cold water for 1 hour) 150 g

ginger juice 2.5 g

egg white 0.5

Shaoxing wine 7.5 g

yellow soybean paste 25 g

rendered pork fat (about 40 g actually used) 500 g

sugar 20 g

wet starch 7.5 g

sesame oil 15 g

water (for coating the meat) 5 g

Instructions

Step 1

Soak the chicken breast in cold water for 1 hour, then remove the fat, skin, and white tendons. Cut the meat into 0.8 cm cubes. Add the egg white, wet starch, and 5 g water, and mix well so the chicken is evenly coated.

Step 2

Pour the rendered pork fat into a wok and heat over low heat until it reaches about 40% hot. Add the coated chicken cubes and quickly separate them with chopsticks, sliding them through the oil until they are about 60% cooked. Pour the chicken into a strainer to drain off the oil.

Step 3

Pour 15 g of the rendered pork fat together with the sesame oil into the wok and heat over high heat. Immediately add the yellow soybean paste and stir-fry until the moisture in the paste is driven off, then add the sugar. Once the sugar has dissolved, add the Shaoxing wine and ginger juice. When the mixture has cooked down into a thick paste-like sauce, add the chicken cubes and continue stir-frying for about 5 seconds until everything is evenly coated and done.