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1 cup corn oil
8 skinless and boneless chicken thighs, cut into two-inch pieces
1 garlic clove, finely minced
1/2 teaspoon salt
1 teaspoon sugar
1 slice fresh ginger, slivered
1 Tablespoon red fermented rice, Fujian style
1 cup Chinese beer
1 Tablespoon cornstarch mixed with two tablespoons of water
1. Heat corn oil and fry chicken pieces for one minute, then remove. Remove all but one tablespoon oil, saving it for another use.
2. Heat the remaining tablespoon of oil, and fry garlic for half minute, then add salt, sugar, and ginger. slivers and fry for another minute before adding the fermented rice, and the beer, and bring to the boil.
3. Add chicken pieces, reduce heat and simmer for fifteen to eighteen minutes before adding the cornstarch mixture, raising the temperature, and stir-frying until the sauce boils and thickens. This should be no more than one minute, before it is ready to be served.