|Creator: Joddo||Prep Time: 30 minutes||Difficulty: Medium|
|Serving: 2-3||Cooktime: 20 minutes|
- 250 g of cubed chicken breast
- 4-6 shallots, minced
- 4-6 cloves of garlic, minced
- 2-3 inch piece of ginger, minced
- 3 tbsp of oil
- 1-2 tbsp of doubanjiang chili paste (tested with Youki-brand)
- 2 tbsp of rice vinegar or dry white wine
- 2 tbsp of light soy sauce, or 1.5 tbsp of normal soy sauce
- 1 heaped tsp of sugar
- Optional: corn starch mixed with water for sauce, per instructions on the package
Put a large pan on medium heat. Add oil, doubanjiang, vinegar or white wine, soy sauce and sugar. Mix together and cook until the mixture becomes fragrant and turns dark red. Add the minced shallots, garlic and ginger and cook on medium-low heat for a few minutes. Increase the heat back to medium and add the chicken breasts. Cook until the meat is fully cooked. Serve with steamed rice or fried noodles.
Towards the end, you can mix corn starch with cold tap water and add the mixture to the pan for a runnier sauce. Bring the sauce to a boil and mix well before serving.
Spicy and intense Sechuanese dish. Portitions can be easily modified to taste, and chicken can be replaced with vegetables if desired.