International Recipes and Cooking Around the World

Cu Liu Ji

Chef stir frying in a wok

(Chinese chicken in vinegar sauce)

Image by Romain Guy

Average: 5 (4 votes)

Cu liu ji is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming.

4 to 6 servings


  • Egg white -- 1
  • Cornstarch -- 1 tablespoon
  • Salt -- 1/2 teaspoon
  • Chicken breast, boneless, skinless and cut into cubes -- 1 pound
  • Water or stock -- 1/2 cup
  • Rice wine vinegar -- 1/2 cup
  • Soy sauce -- 1/4 cup
  • Rice wine -- 2 tablespoons
  • Cornstarch -- 1 tablespoon
  • Salt -- to taste
  • Oil -- 1/4 cup
  • Onion, chopped -- 1
  • Garlic, minced -- 2 or 3 cloves
  • Ginger, minced -- 2 or 3 slices
  • Bamboo shoots, chopped -- 1/2 cup


  1. In a bowl, beat together the egg white, cornstarch and salt. Stir in chicken and set aside.
  2. In another bowl, mix together the water or stock, vinegar, soy sauce, rice wine, cornstarch and salt. Adjust seasonings to taste and set aside.
  3. Heat the oil in a wok or large pot over high flame. Add the chicken and stir fry until the chicken is just cooked through, 3 to 4 minutes. Remove the chicken to bowl.
  4. Add a little more oil to the wok or pot if needed and stir fry the onion, garlic and ginger for 1 to 2 minutes. Add the bamboo shoots, return the chicken and stir fry to heat through, another 1 to 2 minutes.
  5. Reduce heat to medium-low, give the sauce a big stir and stir it into the chicken. Simmer to thicken the sauce, 1 to 2 minutes. Adjust seasoning and serve with steamed rice.

Cu Liu Ji Variations

  • Substitute 4 to 6 chopped scallions for the onion.
  • Try using water chestnuts in place of the bamboo shoots.


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