Recipe: Chicken with Hot Bean Sauce (Chinese)

CHICKEN WITH HOT BEAN SAUCE

FOR THE MARINADE:
2 Tbsp. egg whites, lightly beaten
1/2 tsp. salt
2 Tbsp. tapioca starch
1 lb. chicken cutlets, cut into 21/2-by-1/3-inch strips
FOR THE SAUCE:
2 1/2 Tbsp. hot bean sauce
2 1/2 Tbsp. oyster sauce
1 Tbsp. light soy sauce
1 Tbsp. sugar
1 Tbsp. Shao-Hsing wine, or sherry
1 Tbsp. Chinkiang vinegar
1 tsp. sesame oil
Pinch white pepper
1 Tbsp. tapioca starch
1/3 cup chicken stock
FOR THE CHICKEN:
5 cups peanut oil, for oil blanching
2 tsp. minced ginger
2 tsp. minced garlic
1/4 cup scallions, white portions only, cut diagonally into 1/4-inch slices
1/2 lb. red bell peppers, cut into 2-by-1/4-inch strips
1 Tbsp. Shao-Hsing rice wine, or dry sherry
TO SERVE:
hot cooked rice

In a small bowl, combine the marinade ingredients. Transfer marinade to a zip-close plastic bag. Add the chicken. Close the bag and gently shake to coat well. Let stand 15 minutes.

Meanwhile, in a medium bowl, combine the sauce ingredients and mix well. Set aside.

Heat a large wok over high heat for 1 minute. Add the peanut oil and heat until it reaches 300 degrees F.

Add chicken and marinade, then immediately turn off the heat. Use a wooden spoon to loosen and separate the chicken strips.

When the chicken is loosened, turn the heat to medium. When chicken turns white, about 45 seconds, turn off heat and use a slotted spoon to transfer the chicken to a strainer. Drain over a bowl.

Empty the wok of all but 2 tablespoons of oil. Heat the wok over a high burner for 20 seconds. Add the ginger and garlic, then stir. Add the scallions and cook for 45 seconds.

Add the peppers, stir to combine, and cook for 2 minutes.

Add the chicken and stir together. Drizzle the wine into wok from the edges. Make a well in the center of the chicken. Stir the sauce and pour into the wok, stirring well. When sauce thickens and bubbles, turn off heat.

Serve with cooked rice.

Makes 4 servings
Source: My Grandmother's Chinese Kitchen by Eileen Yin-fei Lo