Shandong Shaoji with Fragrant Spices

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup snow peas 1/2 cup snow peas
• 2 green onions, sliced 2 green onions, sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, Shaoxing wine, cornstarch, sesame oil, sugar, and white pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat.
4. 4.
   Add the minced garlic and grated ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
5. 5.
   Add the marinated chicken to the wok and stir-fry for 5-6 minutes until cooked through and slightly browned.
6. 6.
   Add the sliced bell peppers, julienned carrot, snow peas, and green onions to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.
7. 7.
   Season with salt to taste and give it a final toss.
8. 8.
   Remove from heat and serve hot with steamed rice.

Treat your ingredients with care...

• Chicken — For the most tender and juicy chicken, marinate it for at least 30 minutes to allow the flavors to penetrate the meat.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.
• Snow peas — To retain their vibrant green color and crispness, blanch the snow peas in boiling water for 1 minute before adding them to the stir-fry.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili flakes or a chopped chili pepper to the stir-fry.
• To make the dish more colorful, use a mix of red, yellow, and green bell peppers.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Customize the vegetables according to your preference. Broccoli florets, baby corn, or mushrooms would also work well in this dish.
• Garnish with toasted sesame seeds and freshly chopped cilantro for added flavor and visual appeal.

Serving advice

Serve the Shandong Shaoji hot over steamed rice. It pairs well with a side of stir-fried noodles or a simple cucumber salad.

Presentation advice

For an elegant presentation, arrange the stir-fried chicken and vegetables on a large platter and garnish with a sprinkle of sesame seeds and sliced green onions. Serve with steamed rice in individual bowls for a complete and visually appealing meal.