I ended up settling on this spicy chicken stir-fry. We were all out of doubanjiang (豆瓣酱/Sichuan spicy bean paste), but we did have Laoganma (老干妈), so I just used that instead. It's not the same. Laoganma is much more oily and salty than doubanjiang. But it makes a tasty dish nonetheless. And some people1 find they prefer the results of dishes made with Laoganma over doubanjiang anyway. Personally, I think I still prefer the doubanjiang flavour, but this certainly got the job done.
Spicy Ground Chicken Stir-Fry
Slightly adapted from Aaron & Claire
Ingredients
Sauce
- 2 Tbsp. doubanjiang (豆瓣酱/Sichuan spicy bean paste)
- 1 Tbsp. dark soy sauce
- 1 Tbsp. oyster sauce
- 1/2 Tbsp. sugar
- 2 Tbsp. mirin
- 1 tsp. chicken bouillon powder (or dasida)
- 1/8 tsp. black peppercorns, ground
Stir-Fry
- 1 Tbsp. oil
- 500g ground chicken
- 10 cloves garlic, minced
- 1 tsp. minced ginger or ginger paste
- 200g garlic scapes, cut into bite-sized pieces (optional)
- 450g asparagus or green beans, cut into bite-sized pieces
- 1 small red bell pepper or mild chile, chopped
- 1/2 Tbsp. sesame oil
- 1 Tbsp. toasted sesame seeds
- cooked rice, to serve
- fried eggs, to serve
Directions
- Combine the doubanjiang, soy sauce, oyster sauce, sugar, mirin, bouillon powder, and pepper. Mix well and set aside.
- Heat a wok over high heat.
- Drizzle in the oil and swirl to coat.
- Add the chicken and cook until underside is browned.
- Flip and continue to cook, breaking up as it sears, until chicken is cooked through and liquid has boiled off.
- Add garlic, ginger, and garlic scapes (if using) and cook for 2-3 minutes.
- Add the asparagus and bell pepper and cook for another minute or two.
- Pour in the sauce and stir-fry for another 2-3 minutes.
- Remove from heat and sprinkle with sesame oil and sesame seeds.
- Serve on a bed of rice, topped with a fried egg.
1 Looking at you, Reiver!
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