Chicken is kind of bland, right? Pair it with strong flavours! Spicy fermented tofu, Shaoxing wine, chillies, plus lots of aromatic spring onions, garlic, and ginger. Stir-fry with sesame oil, over high heat to get the Maillard reaction going. And then you will inhale this chicken stir-fry, with a bowl of rice . . . or two.
Wash chicken and drain. Dry with paper towels. Dice 2cm.
400 g boneless chicken leg
Add tofu pickling liquid, salt, sugar, wine, and water to chicken. Mix till liquid is fully absorbed. Marinate for 10-15 minutes.
1½ tbsp white fermented tofu pickling liquid, ⅓ tsp salt, ½ tbsp sugar, 1 tbsp Shaoxing wine, 1½ tbsp water
Stir-fry
In a wok or frying pan, heat white sesame oil till very hot.
1 tbsp white sesame oil
Add ginger and stir-fry over high heat till lightly golden. Add garlic, chillies, and spring onions (white part). Stir-fry till garlic is also lightly golden. Add fermented tofu and stir-fry till fragrant.
1 piece thumb-size ginger thinly sliced, 3 cloves garlic thinly sliced, 3 bird's eye chillies thinly sliced, 3 sprigs spring onion (white part) cut 1 cm long, 30 g white fermented tofu mashed
Add chicken and stir-fry till wok is very hot. Drizzle with wine and stir through. Drizzle with 1 tbsp water. Stir through again. Add 2 tbsp water and continue stirring – a few minutes would do – till chicken is just cooked (totally opaque and firm), and sauce is reduced and slightly thickened. Or leave sauce a bit watery if not eating within 10 minutes, because it thickens as it sits.
1 tbsp Shaoxing wine, 3 tbsp water
Taste and if necessary adjust seasoning. Turn off heat.
Sprinkle with spring onions (green part). Stir through. Sprinkle with ¼ tsp sesame oil. Plate and serve immediately.
¼ tsp white sesame oil, 3 sprigs spring onion (green part) cut 1 cm long