Diced Chicken with Water Chestnuts

Name: Diced Chicken with Water Chestnuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 250 g chicken (diced); 75 g water chestnuts (later referred to as nuts in the original); 1500 g oil (actually uses a pinch); 10 g sweet sauce (mianjiang); 15 g cooking wine; 15 g soy sauce; 40 g sugar; 2 g salt; 5 g MSG; 25 g egg (for batter); 50 g water-starch slurry (for batter and thickening); a pinch flour (for batter); 10 g sesame oil; 1 small cucumber (sliced); 2 red chili (cut into segments)

Fujian-style diced chicken with water chestnuts. The battered chicken is briefly oil-blanched, then stir-fried with water chestnuts, cucumber, and chili for a salty-sweet flavor.

25 min

Easy

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Ingredients

chicken (diced) 250 g

water chestnuts (later referred to as nuts in the original) 75 g

oil (actually uses a pinch) 1500 g

sweet sauce (mianjiang) 10 g

cooking wine 15 g

soy sauce 15 g

sugar 40 g

salt 2 g

MSG 5 g

egg (for batter) 25 g

water-starch slurry (for batter and thickening) 50 g

flour (for batter) a pinch

sesame oil 10 g

small cucumber (sliced) 1

red chili (cut into segments) 2

Instructions

Coating the Chicken

Dice the chicken and place in a bowl; add the egg, starch, and flour, then toss until evenly coated with batter.

Quick-Frying and Stir-Frying

Heat oil in a wok; fry the water chestnuts briefly and remove them, then add the chicken cubes, spread them out for a moment, and pour them out. Return the wok to heat with oil; add the sweet sauce, sugar, oil, cooking wine, salt, and MSG, and stir to combine. Add the chicken cubes, water chestnuts (nuts), cucumber slices, and red chili segments; thicken lightly with the starch slurry, drizzle with sesame oil, and serve.