Xiaojian chicken recipe

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Created by Yichun Chen

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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.

Ingredients

250g chicken thigh fillets, cut into 5cm x 1cm strips
Salt, to taste
25g corn starch
20ml soy sauce
5ml Chinese vinegar
3g sugar
40ml stock
130ml oil
25g pickled chilli, finely chopped
10g ginger
10g garlic
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

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Preparation

Place 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.

If you enjoyed this Xiaojian chicken recipe then browse more Chinese recipes, meat recipes, easy recipes and our most popular hainanese chicken rice recipe.

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