Stir-fry Taucheo Chicken

Stir-fry Taucheo Chicken requires around 35 minutes from start to finish. For $2.73 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 281 calories, 13g of protein, and 21g of fat each. It works well as a rather cheap side dish. 22 people were impressed by this recipe. If you have ginger, chilli, soy sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Noob Cook. With a spoonacular score of 62%, this dish is solid. Similar recipes are Stir-fry Taucheo Pork, Chicken Stir Fry, and Chicken Stir-Fry.

Servings: 3

Preparation duration: 25 minutes

Cooking duration: 10 minutes

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Ingredients:

200 grams boneless chicken thigh cut to bite-sized pieces

3 chilli padi (bird's eye chili) to taste; sliced thinly

1 tbsp cooking oil

8 cloves garlic peeled and sliced thinly

2 slices ginger sliced thinly

1 tbsp sesame oil

8 shiitake mushrooms stalks removed; quartered or halved

1/2 tsp dark soy sauce

3 stalks spring onions cut to 5 cm length

1/3 cup water top up with more water if necessary

1-2 tbsp Chinese wine (Hua Tiao/Shao Hsing) optional

Equipment:

blender

mortar and pestle

wok

tongs

Cooking instruction summary:

Using an electric blender, first grind the garlic and chilli until finely chopped. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.Marinade chicken with sesame oil for 10 minutes.Heat oil in wok. Stir fry taucheo paste prepared in step 1 until fragrant, about 1-2 minutes.Add ginger and stir fry until fragrant, about 30 seconds. Add chicken, mushrooms and bottom white ends of spring onions; stir fry until the chicken is no longer pink on the surface.Add water, dark soy sauce and Chinese wine. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.Add Chinese wine and remaining spring onions; stir to mix evenly. Once you smell the aroma of the wine seconds later, turn off the heat. Serve with steamed rice.

 

Step by step:


1. Using an electric blender, first grind the garlic and chilli until finely chopped.

2. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.Marinade chicken with sesame oil for 10 minutes.

3. Heat oil in wok. Stir fry taucheo paste prepared in step 1 until fragrant, about 1-2 minutes.

4. Add ginger and stir fry until fragrant, about 30 seconds.

5. Add chicken, mushrooms and bottom white ends of spring onions; stir fry until the chicken is no longer pink on the surface.

6. Add water, dark soy sauce and Chinese wine. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.

7. Add Chinese wine and remaining spring onions; stir to mix evenly. Once you smell the aroma of the wine seconds later, turn off the heat.

8. Serve with steamed rice.


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