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Taucheo Chicken
Posted by wiffy on August 16, 2012
Filed Under: Asian Recipes Chicken Recipes Chinese Recipes Recipes Stir Frying
Taucheo (豆酱) is soy bean paste which is popular ingredient in Chinese cooking, and a staple in my pantry. When I posted taucheo pork recipe, someone asked if the pork can be replaced with chicken and the answer is yes!
See Also: Claypot Yong Tau Foo Recipe
This taucheo chicken stir-fry is cooked with my mother‘s taucheo chilli sauce – a simple recipe made of only 3 ingredients namely taucheo, chilli padi and garlic. So far, this chilli blend has been really reliable and works for me every time. If you prefer a milder taste without taucheo, check out the classic stir-fry chicken with ginger and scallions.
Stir-fry Taucheo Chicken Recipe
Taucheo (豆酱) is a preserved soy bean paste popularly used in Chinese cooking. Its saltiness and aroma perks up many Chinese savoury dishes.
Serves: 3-4
Prep Time: 25 mins
Cook Time: 10 mins
Ingredients:
- 8 cloves garlic peeled and sliced thinly
- 3 chilli padi (bird’s eye chili) to taste; sliced thinly
- 1 tbsp taucheo (soy bean paste/豆酱)
- 200 grams boneless chicken thigh cut to bite-sized pieces
- 1 tbsp sesame oil
- 1 tbsp cooking oil
- 2 slices ginger sliced thinly
- 8 shiitake mushrooms stalks removed; quartered or halved
- 3 stalks spring onions cut to 5 cm length
- 1/3 cup water top up with more water if necessary
- 1/2 tsp dark soy sauce
- 1-2 tbsp Shaoxing wine
Directions:
- Using an electric blender, first grind the garlic and chilli until finely chopped. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.
- Marinade chicken with sesame oil for 10 minutes.
- Heat oil in wok. Stir fry taucheo paste prepared in step 1 until fragrant, about 1-2 minutes.
- Add ginger and stir fry until fragrant, about 30 seconds. Add chicken, mushrooms and bottom white ends of spring onions; stir fry until the chicken is no longer pink on the surface.
- Add water, dark soy sauce and Chinese wine. Simmer for 3-4 minutes, lid on, turning the chicken pieces once halfway with kitchen tongs.
- Add Chinese wine and remaining spring onions; stir to mix evenly. Once you smell the aroma of the wine seconds later, turn off the heat. Serve with steamed rice.
Ingredients Used: chicken • chilli • fermented soybean (taucheo) • garlic • ginger • mushroom • sesame oil • Shaoxing wine • soy sauce (dark) • spring onion
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19 comments on “Taucheo Chicken”
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Stephanie — August 21, 2012 @ 11:19 am Reply
Pinning this to make for my boyfriend! We’ll be moving in together next month and since he’s Chinese he is hoping that I’ll learn some chinese dishes to make.
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elaine — August 21, 2012 @ 3:30 pm Reply
taucheo! That’s a nice idea. I am always thinking about to cook meat with other paste differing from broad bean paste I used for Sichuan dishes.
I will have a try since I just got one bottle in my home.
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food-4tots — August 21, 2012 @ 11:12 pm Reply
I love your mom’s taucheo chilli paste!! So simple yet satisfying!! Best to go with steamed rice. ;)
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Ivy — August 27, 2012 @ 5:51 pm Reply
Made this over the weekend and it was super yummy!
Not much gravy in mine though, so I’ll have to add a little bit more water next time (during the simmering phase at the end).
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nurulthecook — September 2, 2012 @ 7:30 am Reply
I will definitely try this recipe. Looks delicious!! i don’t know taucheo yet!
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Beanie — September 19, 2012 @ 11:37 pm Reply
Hi Wiffy, when I scooped the taucheo from the bottle, do I drain the water/oil?
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wiffy — September 20, 2012 @ 2:51 pm
Hi Beanie, I drain most of the liquid away. The beans will still be soaking wet from the bottle liquid but don’t worry about patting it dry – just use it like that.
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Nick — March 9, 2013 @ 6:02 am Reply
I just want to say THANK YOU for this recipe!
On a whim a few months ago I bought a pack of soy bean paste from a Chinese supermarket and had been wondering what to do with it ever since. Your blog came up when doing a search on recipes with it
This was so delicious! I’ll be making it again and again, and buying some more soy bean paste when it runs out! :-)
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wiffy — March 14, 2013 @ 4:29 pm
great to hear that, thanks for your note and happy cooking!
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