Editorial sample recipeShandongintermediateDairy-Free

Shandong Chicken Stir-Fry With Sweet Bean Paste And Cucumber

Name: Shandong Chicken Stir-Fry With Sweet Bean Paste And Cucumber
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Shandong
Ingredients: 450 g Boneless chicken thighs, halal-certified, cut into small 1/2-inch cubes; 1 medium English cucumber, seeded and cut into 1/2-inch cubes; 2 tbsp Sweet bean sauce (Tianmianjiang), halal-certified paste; 1 tbsp Halal soy sauce; 3 cloves Garlic, minced; 1 tsp Fresh ginger, minced; 1 tbsp Cornstarch; 2 tbsp Vegetable oil

Diced chicken wok-tossed with fresh cucumber cubes in an intensely savory, slightly sweet bean sauce inspired by classic Shandong flavors.

Prep: 15 min
Cook: 12 min
Total: 27 min

AI-generated illustration of Shandong Chicken Stir-Fry With Sweet Bean Paste And Cucumber

AI illustration

Technique to learn

Blooming Fermented Pastes

Frying fermented bean sauces directly in warm oil unlocks complex savory aromas and reduces raw harshness before tossing with main ingredients.

Instructions

Step 1: Toss the diced chicken with cornstarch and halal soy sauce in a medium bowl; let sit for 10 minutes.

Step 2: Heat 1 tablespoon of vegetable oil in a heavy skillet or wok over medium-high heat.

Step 3: Add the chicken pieces and stir-fry for 4 to 5 minutes until fully cooked and lightly browned on the edges, then remove from the pan.

Step 4: Add the remaining oil to the pan, lower heat to medium, and stir in the minced garlic and ginger for 30 seconds.

Step 5: Add the sweet bean sauce to the aromatics and stir constantly for 1 minute until fragrant and glossy.

Step 6: Return the cooked chicken and diced cucumbers to the wok. Toss everything together for 1 to 2 minutes so the warm sweet bean sauce thoroughly coats the dish while keeping the cucumber crisp.

Cooking tips

Scoop out the watery center seeds of the cucumber before dicing to keep the dish crisp and prevent wateriness.
Cook the sweet bean paste in oil briefly before adding ingredients to bloom its deep fermented Umami flavors.
Original home-cooking adaptation inspired by Shandong; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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