Cheng-Du Tender Chicken
Submitted by byrds
Fiery Sichuan-style wok chicken with chili, fermented bean curd, and fresh ginger, simmered in stock and served over tender pea shoots. A 30-minute wok sensation.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minNamed after Chengdu, the fiery capital of Sichuan province, this stir-fry brings authentic Chinese heat to your home wok.
Chicken gets a quick high-flame sear, then meets minced chili and nam yuey (fermented bean curd) for that funky, spicy depth you can’t get from chili flakes alone.
Ginger, wine, and stock round out the sauce before a cornstarch slurry pulls everything into a glossy, clinging glaze.
Garnished with blanched pea shoots, it’s a bowl that looks as vibrant as it tastes.
Kitchen Tips
- Nam yuey (chili fermented bean curd) is the secret weapon here. Find it in Asian grocery stores, usually in small jars near the soy sauce.
- Get your wok screaming hot before adding oil. That high heat is what gives the chicken its seared edges.
- Mix cornstarch with cold water before adding it. Hot liquid will cause lumps.
- Pea shoots wilt fast in boiling water, so just 30 seconds is all they need.
Ingredients
Directions
Chop chicken into 1 inch squares.
Heat oil in a wok.
Stir fry chicken over a high flame for 2 minutes.
Add minced chili and Chili Nam Yuey.
Stir fry for a few seconds.
Add wine, minced ginger, salt and sugar.
Mix well.
Add hot soup stock.
Cover the wok and simmer for 5 minutes.
Add cornstarch paste.
Add minced spring onion.
Mix well.
Remove and serve.
Cook pea shoots in boiling water.
Use to garnish plate.
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