Xiaojian chicken recipe
- Cuisine: Chinese
- Prep Time: 10 min(s)
- Cook Time: 5 min(s)
- Serves 4
Xiaojian is a unique cooking method, meaning small fried cooking for one or two portion dishes only. Sichuan chefs often specialise in small-fry dish techniques, and chef Yichun Chen shows us how to prepare a tasty chicken dish with the xiaojian method.
Ingredients250g chicken thigh fillets, cut into 5cm x 1cm strips
Salt, to taste
25g corn starch
20ml soy sauce
5ml Chinese vinegar
25g pickled chilli, finely chopped
10ml cooking wine
100g cos lettuce roots (or bamboo shoots), cut into 4cm x 1cm pieces
25g celery, cut into 4cm pieces
25g shallots, cut diagonally into 2cm pieces
PreparationPlace the chicken in a bowl. Add the salt and corn starch and mix well. In a bowl, combine the soy sauce, Chinese vinegar, sugar and stock.
Heat the oil in a wok until hot. Add the chicken and stir. When the chicken is half cooked-through, add the chilii, ginger, garlic, cooking wine, lettuce roots, celery and shallots. Stir-fry for 2 minutes or until the chicken is cooked completely. Stir in the soy sauce mixture.
Divide among serving plates.
Displaying 10 of 815 Chinese Restaurants.
|1.||Eastern Garden Chinese Restaurant||Toorak Gardens|
|3.||Greenwood Seafood Restaurant||North Sydney|
|4.||Harry's Singapore Chilli Crab||Sydney|
|5.||Dragonfly Theatre & Cabaret Restaurant||Tullamarine|
|7.||The Chairman and Yip||City|
|8.||China Tea Club||Lyneham|
Featured Food & Recipes
Cook large rice crackers in the microwave. Lay across a take away container and cook on HIGH for approx. 1 minute until puffed. Use as an edible serving dish for salads.
Made from ewe's milk, it is a Spanish cheese that originated in La Mancha. The cheese is very fatty and firm to the touch.