China | Poultry | Chicken | Vinegar | Stir Frying

Cu Liu Ji

(Chinese chicken in vinegar sauce)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Egg white 1 each
Cornstarch 1 Tbsp
Salt 1/2 tsp
Chicken breast boneless, skinless, cut in cubes 1 lb
 
Water or stock 1/2 cup
Rice wine vinegar 1/2 cup
Soy sauce 1/4 cup
Rice wine 2 Tbsp
Salt to taste
Cornstarch 1 Tbsp
 
Oil 1/4 cup
Onion chopped 1 each
Garlic minced 2-3 cloves
Ginger minced 2-3 slices
Bamboo shoots chopped 1/2 cup

METHOD

Basic Steps:  Marinate → Mix → Stir Fry → Simmer
  1. Beat egg white, cornstarch and salt together well in a bowl. Stir in chicken and set aside.
  2. In another bowl, mix together water or stock, vinegar, soy sauce, rice wine, salt and cornstarch. Adjust flavors to taste and set aside.
  3. Heat the oil in a wok or large pot over high heat. Add the chicken and stir fry until the chicken is just cooked through, 3-4 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 ginger, for 1-2 minutes. Add bamboo shoots and the chicken and stir fry to heat through.
  5. Lower the heat to medium-low, give the sauce a big stir and stir it into the chicken. Simmer to thicken the sauce. Adjust seasoning and serve.

VARIATIONS

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

NOTES

  • This dish is popular in the area around Beijing.