Recipe by SpiceBunny
Beer sauce complements chicken very well, especially with tomatoes and veggies. This recipe is from Yangshuo, China, a tourist village near Guilin with hills like in Chinese watercolour paintings. The famous local fare is "beer fish" and I've adapted the recipe from 7th Heaven Cafe.
Top Review by East Wind Goddess
I actually made this with fish (bass, as I don't like carp) instead of chicken as the original recipe intended. I think that beer compliments fish better than chicken, and the kind of beer you use is important! TsingTao, a Chinese beer is a lighter, malty beer and a good choice for this recipe. If not available, a good Pilsner will work, as it will be similar. Anyway having traveled in Yangshuo and Guilin, this recipe called me back to those lovely places and made a slovely entree.
- 1 lb chicken breast, cut into 1 inch cubes
- 2 tomatoes, cut into cubes
- 1 red pepper, cut into large pieces
- 2 medium green peppers, cut into large pieces
- 1 chili pepper, chopped with seeds
- 5 garlic cloves, chopped
- 20 g garlic, root loosely chopped
- 10 g celery, loosely chopped
- 1 green onion, cut into 1 inch pieces
- 10 g gingerroot
- cooking oil
- white pepper
- soy sauce
- oyster sauce
- 0.5 (12 ounce) bottlepale lager beer
- sesame oil
Directions See How It's Made
- Cut chicken into approximately 1 inch cubes.
- Heat the wok with oil.
- When hot, add the chicken pieces until golden brown. Flip and reduce heat.
- Add the beer to the wok, until it half covers the fish.
- Add all peppers, garlic, ginger, garlic root.
- Increase heat and add pinch of salt, pinch of white pepper, pinch of sugar, 1 tsp oyster sauce, 1/2 tsp soy sauce. Cover and cook 4 minutes.
- Put a pinch of corn starch in water and mix.
- After the 4 minutes, put the tomatoes in the wok and then turn the chicken over. Cook another 3 minutes.
- Add green onions, then add cornstarch water mixture.
- Cook 1 minute and serve.