Photograph of the finished Chicken Stir-Fried with Whole Soybean Paste

Vietnam · Gà xào tương hột

Chicken Stir-Fried with Whole Soybean Paste

40 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 kg
  • Photograph of Soybean paste Soybean paste 200 g
  • Photograph of Lemongrass Lemongrass 100 g
  • Photograph of Onion Onion 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Sugar Sugar 40 g
  • Photograph of Cornstarch Cornstarch 48 g
  • Photograph of Oil Oil 140 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Mash the fermented soybeans with a little water, keeping a few whole beans to give the dish texture.
  2. 2 Marinate the chopped chicken pieces with half of the fermented soybean paste and chopped lemongrass for 20 minutes.
  3. 3 Fry the chicken in oil for 8 minutes until the outside is golden brown.
  4. 4 Sauté the garlic, lemongrass, and onion, then add the remaining sauce and stir for 90 seconds.
  5. 5 Fermented soybean paste is already salty, so don't add salt or fish sauce; adding more would make the dish inedible.
  6. 6 Add the chicken, pour in 120 ml of water, simmer for 10 minutes until reduced, and mix in cornstarch to thicken the sauce.
Start cooking