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The ingredients needed to cook Daikon and Chicken Sautéed in Doubanjiang Paste:
- Take 200 grams Chicken thigh
- Prepare 1/2 Daikon radish
- Get 1 Green onions
- Provide 1 Sesame oil
- Get 1 clove Garlic
- Take 1/2 tsp Doubanjiang
- Use 1 tbsp Sake
- You need 1 tbsp Soy sauce
Steps to make Daikon and Chicken Sautéed in Doubanjiang Paste:
- Mince the garlic, then chop the chicken into large bite-sized pieces. Parboil the daikon or microwave until tender.
- Add sesame oil to a heated frying pan, reduce to low heat, then sauté the garlic in doubanjiang paste.
- When the garlic starts to become aromatic, stir fry the chicken on high heat, then add the sake when browned.
- Add the daikon, drizzle in the soy sauce from the sides of the frying pan, mix well, then it's ready to serve. Transfer to a serving dish, garnish with green onions. Bon appetit!
Spicy Bean Sauce, or la doubanjiang, (辣豆瓣酱) is a paste made from fermented soybeans, broad beans, and chilies, and a key ingredient in Sichuan There are many kinds of soybean pastes and sauces in Chinese cooking, but one of the types we tend to call for most often–especially in Sichuan. Doubanjiang; or douban, toban-djan, broad bean chili sauce, fermented chili bean paste) is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour. Doubanjiang - find out all you need to know about this Sichuan Chilli Bean Paste, the soul of Sichuan cooking, used in Mapo Tofu. Doubanjiang is the soul of Sichuan cuisine. Its deep, earthy, spicy and salty flavour is a secret weapon for many a Sichuan housewife, and is an essential ingredient in.
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