Stir-Fried Chicken Cubes with Soy Bean Paste
Marinated chicken breast cubes are stir-fried over high heat with sweet bean sauce and yellow rock sugar, finished with scallions and sesame oil.
Story
This quick and aromatic dish features tender chicken cubes coated in a rich, savory sauce. The high-heat stir-fry creates a fragrant glaze that clings to the meat, while a final drizzle of sesame oil and fresh scallions adds a warm, nutty aroma.
Ingredients
Chicken breast (trimmed, cut into 1.5 cm cubes)
2 pieces (340 g)
Oil (for sautéing)
2 tbsp
Minced garlic
1 tsp
Sweet bean sauce
2 tbsp
Yellow rock sugar
2 tbsp
Scallion (chopped)
2 stalks
Sesame oil
1 tsp
Water (seasoning)
1 tbsp
Egg white (seasoning)
1 tbsp
Oil (seasoning, added last to separate chicken)
1 tbsp
Shaoxing wine (seasoning)
2 tsp
Cornstarch (seasoning)
1 tsp
Salt (seasoning)
1/8 tsp
Instructions
1
Preparation
Remove the membranes from the chicken breast and cut into 1.5 cm cubes. Place in a bowl and marinate with the first 5 seasonings (water, egg white, oil, Shaoxing wine, cornstarch, salt) for half an hour, then add oil to separate the chicken cubes. Mix the sweet bean sauce and yellow rock sugar in a small bowl and set aside.
2
Roasting Pan Method
Heat the roasting pan on high heat for 5 minutes. Add oil to sauté the garlic paste, then immediately add the sauce mixture, stirring constantly until the sugar melts. Add the chicken cubes, stir-fry to separate, then cover loosely with a paper plate to prevent oil splattering, and heat on high for 2 minutes. Stir a few more times, then add the scallion cubes, heat on medium for 30 seconds, drizzle with sesame oil, and serve on a plate.
3
General Heating Method
Add oil to a 1-litre shallow pan and heat on high for 2 minutes. Add the garlic paste, sweet bean sauce, and sugar, and heat on high for 1 minute. Add the chicken cubes and mix with the hot oil, stirring constantly until the chicken cubes are separated. Cover the pan, heat on high for 1 minute, stir to separate the chicken cubes again, uncover, and heat on high for 1 minute. Mix in the sesame oil and scallions, heat for another 30 seconds. Serve in the original pan.
