Húnán xiǎochǎo jī - 湖南小炒鸡
chicken stir-fry
Ingredients:
450 g chicken thighs
1 tbsp light soy sauce
1 tbsp Shaoxing rice wine
1 tbsp cornstarch
1/4 tsp white pepper
6 cm jahe
5 cloves garlic
2 tbsp fermented black beans/Dòu Chǐ/豆豉
3 red lomboks
3 green lomboks
1/2 tbsp dark soy sauce
2 tbsp oil + 1 tsp oil
Preparation:
Cut the meat into small pieces. Finely chop the jahe and garlic. Rinse the beans and pat dry. Cut the lomboks into pieces.
Mix the meat with the light soy sauce, rice wine, cornstarch and pepper. Then mix in the teaspoon oil and let it soak for 10 minutes.
Heat the oil in a pan. Then add the jahe, garlic and beans and stir fry for 20-30 seconds. Then add the meat and fry while stirring until it changed colour.
Then add the lomboks and the dark soy sauce and fry while stirring until the lomboks start to soften. Serve.