Prep 30 mins
Cook 15 mins
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.
- 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
- 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.
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.
the fragrance while cooking was ok but the end product was not liked by the family..wont be making this again