Noob Cook Recipes



What's
New
Sambal Quail Eggs Recipe Braised Ee-Fu Noodles Recipe Teh 'C' Recipe Watermelon Soju Recipe Bittergourd Salted Egg Recipe Myojo Ramen Char Mee 100 (Instant Noodles Review)

Taucheo Chicken

   

Taucheo Chicken

Taucheo (豆酱, see photo on page 2) is soy bean paste which is popular ingredient in Chinese cooking, and a staple in my pantry. When I posted taucheo pork recipe, someone asked if the pork can be replaced with chicken and the answer is yes! This stir-fry is cooked with my mother‘s taucheo chilli sauce – a simple recipe made of only 3 ingredients namely taucheo, chilli padi and garlic. So far, this chilli blend has been really reliable and works for me every time. If you prefer a milder taste without taucheo, check out the classic stir-fry chicken with ginger and scallions.

Stir-fry Taucheo Chicken Recipe

Taucheo (豆酱) is a preserved soy bean paste popularly used in Chinese cooking. Its saltiness and aroma perks up many Chinese savoury dishes.

Serves: 3-4

Prep Time: 25 mins

Cook Time: 10 mins

Ingredients

  • 8 cloves garlic peeled and sliced thinly
  • 3 chilli padi (bird's eye chili) to taste; sliced thinly
  • 1 tbsp taucheo (soy bean paste/豆酱)
  • 200 grams boneless chicken thigh cut to bite-sized pieces
  • 1 tbsp sesame oil
  • 1 tbsp cooking oil
  • 2 slices ginger sliced thinly
  • 8 shiitake mushrooms stalks removed; quartered or halved
  • 3 stalks spring onions cut to 5 cm length
  • 1/3 cup water top up with more water if necessary
  • 1/2 tsp dark soy sauce
  • 1-2 tbsp Chinese wine (Hua Tiao/Shao Hsing) optional

Directions

  1. Using an electric blender, first grind the garlic and chilli until finely chopped. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.
  2. Marinade chicken with sesame oil for 10 minutes.
  3. Heat oil in wok. Stir fry taucheo paste prepared in step 1 until fragrant, about 1-2 minutes.
  4. Add ginger and stir fry until fragrant, about 30 seconds. Add chicken, mushrooms and bottom white ends of spring onions; stir fry until the chicken is no longer pink on the surface.
  5. Add water, dark soy sauce and Chinese wine. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.
  6. Add Chinese wine and remaining spring onions; stir to mix evenly. Once you smell the aroma of the wine seconds later, turn off the heat. Serve with steamed rice.
                                           

Leave a Comment





19 Responses to “Taucheo Chicken”

  1. NoobCook via Facebook — August 16, 2012 @ 9:48 pm

    If you are interested in the pork version, check out the Taucheo Pork Recipe at http://www.noobcook.com/tau-cheo-pork/

    Reply

  2. TasteHongKong — August 16, 2012 @ 11:30 pm

    Apart from enjoying the chicken, I’d also love to spoon out the sauce and pour over my bowl of rice … yum.

    Reply

  3. tigerfish — August 17, 2012 @ 1:48 am

    What a perfect accompaniment with steamed rice or porridge!

    Reply

  4. Cheoh Boo via Facebook — August 17, 2012 @ 2:17 am

    There is a Nonya version of this and its called Babi Pongteh. Peranakans would know this dish very well. It also uses tau cheo as its main ingredient but the dish is more soupy like and uses twee bak instead.

    Reply

  5. MaryMoh — August 17, 2012 @ 3:38 am

    This is such a homey dish. I will eat more rice :D

    Reply

  6. lisaiscooking — August 17, 2012 @ 5:44 am

    I think I would love the taucheo chilli paste. I’ll have to look for taucheo so I can make this!

    Reply

  7. NoobCook via Facebook — August 17, 2012 @ 11:31 am

    Hi Cheoh, thanks for sharing – sounds like something I would love to cook!

    Reply

  8. LCOM — August 17, 2012 @ 11:47 pm

    Looks delicious, goes so well with rice!

    Reply

  9. daphne — August 20, 2012 @ 5:02 pm

    I make this dish quite often actually! Especially with some dried mushrooms and chill!

    Reply

  10. mycookinghut — August 21, 2012 @ 12:31 am

    I love taucheo. I like to make almost the same with fish. :)

    Reply