Water Chestnut Chicken Cubes
A Fujian-style home-cooked dish featuring tender chicken cubes stir-fried with crisp water chestnuts in a rich, savory sauce with sweet and spicy notes.
Ingredients
diced chicken
250 g
water chestnut (for frying)
75 g
oil (for frying)
1500 g
sweet bean sauce
10 g
Shaoxing cooking wine
15 g
soy sauce
15 g
white sugar
40 g
salt
2 g
MSG (original text reads "mei jing")
5 g
egg (for coating)
25 g
water starch (for coating)
50 g
flour (for coating)
a pinch
sesame oil
10 g
small cucumber (sliced)
1
red chili pepper (cut into segments)
2
nuts (mentioned in steps but not listed in original ingredients)
to taste
Instructions
1
Marinate Chicken Cubes
Cut the chicken into cubes and place in a bowl. Add the egg, starch, and flour, then mix thoroughly to form a smooth batter.
2
Frying
Heat oil in a wok, fry the water chestnuts and remove them. Add the chicken cubes, stir-fry briefly to separate the pieces, then drain and set aside.
3
Stir-frying
In the same wok, add oil, sweet bean sauce, white sugar, oil, Shaoxing cooking wine, salt, and MSG. Stir-fry until well combined, then add the chicken cubes, nuts, cucumber slices, and red chili segments. Thicken the sauce slightly with a starch slurry, drizzle with sesame oil, and serve.
