Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 cup Tianjin preserved vegetable, rinsed and chopped
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, Shaoxing wine, sugar, cornstarch, and sesame oil. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add chicken strips and stir-fry until browned and cooked through, about 3-4 minutes. Remove from wok and set aside.
4. In the same wok, add garlic, ginger, and green onions. Stir-fry for 30 seconds.
5. Add Tianjin preserved vegetable and stir-fry for 1-2 minutes until heated through.
6. Add the chicken back to the wok and pour in the soy sauce mixture. Stir-fry for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 7g
Protein: 31g
Sodium: 700mg
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Tianjin preserved vegetable can be substituted with other types of pickled vegetables, such as Sichuan preserved vegetable or Korean kimchi.
Variations:
- Add sliced mushrooms, bell peppers, or carrots for more vegetables.
- Add chili flakes or Sichuan peppercorns for a spicy kick.
- Use tofu instead of chicken for a vegetarian version.
Tips and tricks:
- Make sure to rinse the Tianjin preserved vegetable thoroughly before using to remove excess salt.
- Slice the chicken into thin strips for even cooking.
- Use a wooden spoon or spatula to stir-fry to prevent scratching the wok or skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
Sprinkle with chopped cilantro or sliced green onions for garnish.
Pairings:
Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through, stir-fry for a few more minutes until no longer pink.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Tianjin preserved vegetable is a type of pickled cabbage that originated in Tianjin, China. It is commonly used in northern Chinese cuisine.
Flavor profiles:
Salty, sour, savory, umami.
Serving suggestions:
Serve as a main dish with steamed rice and a side of vegetables.
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Region: Chinese