豆豉青椒炒雞塊 Stir Fry Chicken with Fermented Black Soybean and Capsicum
After a long break, I guess it’s time to pick up blogging or writing some recipes that I recently developed.
Probably this recipe has been developed by others, but it will never be the same when you add something extra on it.
All these while I never like the smell of Tochi or Douchi that you called it… as far as I know it’s actually a fermented black soybean. And recently I fell in love with it and tried all sorts of ways of cooking it.
This time I am trying it with chicken and coupled with Capsicum.
2 Chicken Thigh (debone, chop into cubes)
1 tbsp of chopped garlic
1 tbsp of chopped chili padi. If you like it more spicy you can add more
1 tbsp of fermented black soybean
1 tbsp oyster sauce
1 tbsp Chinese Cooking Wine
2 tsp light soy sauce
2 tsp dark soy sauce
Marinate chicken for 20 minutes
Heat the wok with 2 tbsp of oil
Stir fry the chopped garlic, fermented black soybean and chili padi till fragrant.
After that, add in the marinated chicken thigh and stir fry. Cook until it’s 90% cooked, you may add in 2 tbsp of water to make the sauce of this dish. Alternative if you want a dry version, you may keep stir frying it.
The tips of this, you would have to cover it with the wok lid and cook it. The chicken by itself may produce some water. That will make the dry version of this dish has more kick if you added more chili on it.
Once done, serve with steam rice.