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Dinner, Lunch, Mains, Poultry, Quick and Easy, Saute and Stir-Fry

Shandong-Style Stir-Fried Chicken With Yellow Bean Paste

Shandong-Style Stir-Fried Chicken With Yellow Bean Paste
Yuki Sugiura / For The Times

Fuchsia Dunlop learned to make the Shandong version of stir-fried chicken in Jinan with veteran chef Li Jianguo. It’s nothing like the kung pao most of us know. Here, chicken is marinated in Shaoxing wine, starch and egg whites, then ... Read more

30 minutes. Serves 4.

Marinated Chicken

  • 10 ounces boneless, skinless chicken thighs, cut into ½-inch cubes
  • 2 tablespoons potato starch
  • 1 tablespoon Shaoxing wine
  • 1 large egg white
  • ½ teaspoon kosher salt

Sauce

  • ¼ cup cold homemade or store-bought unsalted chicken stock or water
  • ¾ teaspoon potato starch
  • 1 teaspoon light soy sauce
  • ¾ teaspoon dark soy sauce

Stir-Fry

  • ⅓ cup walnut halves (optional)
  • 3 scallions, white parts only
  • 1 ½ cups plus 3 tablespoons vegetable oil
  • 2 tablespoons fermented yellow bean paste (huángdòu jiàng)
  • 2 tablespoons Shaoxing wine

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