Diced Chicken with Spicy Fermented Tofu
Chicken is kind of bland, right? Pair it with strong flavours! Spicy fermented tofu, Shaoxing wine, chillies, plus lots of aromatic spring onions, garlic, and ginger. Stir-fry with sesame oil, over high heat to get the Maillard reaction going. And then you will inhale this chicken stir-fry, with a bowl of rice . . . or two.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 400 g boneless chicken leg
- 11/2 tbsp white fermented tofu pickling liquid
- 1/3 tsp salt
- 1/2 tbsp sugar
- 1 tbsp Shaoxing wine
- 11/2 tbsp water
- 1 tbsp white sesame oil
- 1 pc thumb-size ginger thinly sliced
- 3 clove garlic thinly sliced
- 3 bird's eye chillies thinly sliced (adjust to taste)
- 3 sprigs spring onion (white part) cut 1 cm long
- 30 g white fermented tofu mashed
- 1 tbsp Shaoxing wine
- 3 tbsp water
- 3 sprigs spring onion (green part) cut 1 cm long
- 1/4 tsp white sesame oil
Instructions
- 1
Wash chicken and drain. Dry with paper towels. Dice 2cm.
- 2
Add tofu pickling liquid, salt, sugar, wine, and water to chicken. Mix till liquid is fully absorbed. Marinate for 10-15 minutes.
- 3
In a wok or frying pan, heat white sesame oil till very hot.
- 4
Add ginger and stir-fry over high heat till lightly golden. Add garlic, chillies, and spring onions (white part). Stir-fry till garlic is also lightly golden. Add fermented tofu and stir-fry till fragrant.
- 5
Add chicken and stir-fry till wok is very hot. Drizzle with wine and stir through. Drizzle with 1 tbsp water. Stir through again. Add 2 tbsp water and continue stirring – a few minutes would do – till chicken is just cooked (totally opaque and firm), and sauce is reduced and slightly thickened. Or leave sauce a bit watery if not eating within 10 minutes, because it thickens as it sits.
- 6
Taste and if necessary adjust seasoning. Turn off heat.
- 7
Sprinkle with spring onions (green part). Stir through. Sprinkle with ¼ tsp sesame oil. Plate and serve immediately.