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食譜 ＆ 文化
:: Crushed Yellow Bean Sauce (淘大磨豉醬)
Amoy Crushed Yellow Bean Sauce (淘大磨豉醬)
貨運重量： 0.583 kg
國家別: Chinese, Malaysian, Singaporean, Taiwanese, Thai, Vietnamese
產地: Hong Kong
Amoy Crushed Yellow Bean Sauce is made in the traditional way by crushing fermented soybeans and blending them with wheat flour, sugar and soy sauce. It is widely used in every day cooking throughout China - particularly in the Northern (Peking) style of cooking. Other spices and seasoning such as garlic, pepper, ginger or chilli etc can be added to this basic sauce to form a variety of sauces.
Chilli Chicken Sichuan Style (Serves 4):
450g /1 lb chicken thigh, de-boned and skinned (cut into small cubes), 1 tbsp sugar, 1 tbsp Amoy Soy Sauce, 1 tbsp dry sherry or brandy, ¼ tsp freshly ground pepper, 2 tsp corn flour, 3 tbsp vegetable oil, 2 cloves garlic (crushed), 2-3 spring onions (cut into small sections), 6-8 dried whole red chillies, 2 tbsp Amoy Crushed Yellow Bean Sauce, 50 ml / 2 fl oz stock or water, 1 small green or red pepper (cored and seeded, cut into small cubes)
Marinate the chicken cubes with sugar, soy sauce, wine, pepper and corn flour for 25-30 minutes. Heat oil in a pre-heated wok or pan. Lightly brown the chicken for 1-2 minutes, remove. In the same oil, stir-fry the garlic, spring onions and chillies for about 30 seconds, then add the yellow bean sauce. Blend well before adding the part-cooked chicken. Stir constantly for about 1-2 minutes, then add the stock or water. Bring to a boil and braise gently, covered, for 5-6 minutes, stirring occasionally. Finally, add the green or red peppers, blend well and cook uncovered for another minute, stirring constantly. Ensure fully cooked before serving. Serve hot.
Allergy Advice: Contains Soya Bean, Wheat.
Empty unused contents into a suitable covered container and keep refrigerated.
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