Cu liu ji is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming.
Cu Liu Ji
Course: PoultryCuisine: China4
servingsCu liu ji is a popular stir fry from the area around Beijing. The vinegar adds a pleasant pungency without being overwhelming.
Ingredients
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
Directions
- In a bowl, beat together the egg white, cornstarch and salt. Stir in chicken and set aside.
- In another bowl, mix together the water or stock, vinegar, soy sauce, rice wine, cornstarch and salt. Adjust seasonings to taste and set aside.
- 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.
- 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.
- 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 Notes and Variations
- Substitute 4 to 6 chopped scallions for the onion.
- Try using water chestnuts in place of the bamboo shoots.
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