Diced Chicken with Fermented Black Beans and Chili
A Fujian-style diced chicken dish prepared with fermented soybean and chili, featuring tender chicken in a savory, spicy, sweet, and tangy sauce.
Ingredients
tender chicken breast (cross-hatch scored and cut into small dice)
150 g
egg
1
dry starch
6 g
scallion segments
to taste
chili oil
to taste
sugar
to taste
soy sauce
to taste
wet starch slurry
to taste
MSG
to taste
fine salt
to taste
Shaoxing wine
to taste
dried red chilies (cut into small dice)
to taste
fermented black beans
to taste
Chinkiang vinegar
to taste
Instructions
1
Step 1
Score the chicken breast with a cross-hatch cut and dice it into small cubes. Combine with egg white, dry starch, and fine salt and mix until evenly coated. Place into a wok of hot lard and briefly sear, then drain off the oil.
2
Step 2
Cut the dried chilies into small dice. Stir-fry the chilies together with the fermented black beans in hot oil until golden, then add the chicken and stir-fry together for 10 minutes.
3
Step 3
Mix together the scallion segments, Shaoxing wine, soy sauce, sugar, vinegar, and wet starch slurry. Pour the mixture into the wok and toss to coat. Finish by drizzling in some chili oil just before serving.
