Chinese cuisine

Easy

Sautéed Shredded Chicken with Sweet Bean Sauce

Shredded Pork With Sweet Bean Sauce is well-known traditional Beijing specialty. Chef John uses chicken instead and make it equally delicious.

Chef John Zhang

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Sautéed Shredded Chicken with Sweet Bean Sauce

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

6 SERVING

Ingredients:

10.5 oz. Large Chicken Breast, Cut Into Thin Strips
5.25 oz. Large Cucumber, Julienned
2 oz. Leek (White Part Only), Thinly Sliced
2 oz. Red Bell Pepper, Julienned
2 oz. Medium Carrots, Julienned
1 tsp. [Marinate] Salt
1 count [Marinate] Egg White
1 tbsp. [Marinate] Cornstarch
1 tbsp. [Sauce] Garlic, Minced
1 tbsp. [Sauce] Ginger, Minced
1 tsp. [Sauce] Vegetable Oil
1 tbsp. [Sauce] Sweet Bean Sauce
1 tbsp. [Sauce] Broad Bean Sauce
1 tbsp. [Sauce] Sugar
1 tbsp. [Sauce] Shaoxing Wine (Or Other Rice Wine)
1 tsp. [Sauce] Drops Of Sesame Oil

Directions:

Step 1

In a bowl, add the chicken along with salt, egg white, cornstarch, and mix well. Let marinate for 15 minutes.

Step 2

In a large wok, heat 2 tbsp of vegetable oil over medium heat. Once the oil starts to smoke slightly, add the marinated chicken, and give it a quick stir. Once the chicken turns color from pink to white, turn down the heat (to avoid burning). Transfer to a separate bowl and set aside.

Step 3

Pour in the sauce at the same wok, turn up the heat, and stir the sauce quickly for a few seconds--it should be bubbling.

Step 4

Toss the chicken back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot!

Step 5

Garnish with cucumber, leek, green and red bell pepper. Enjoy it with thin wraps or rice.