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Beer-sautéed chicken with black cardamom

Beer-sautéed chicken with black cardamom

Chinese black cardamom gives this dish a camphorous, roasted fragrance, which goes well with the anis flavours of the Chinese five spice.


  • 3 Tbsp rice vinegar
  • 1 Tbsp Chinese five spice, ground
  • 1 tsp salt
  • 4 deboned chicken thighs, diced
  • 1 Tbsp corn starch
  • Vegetable oil
  • 1 chunk fresh ginger, grated
  • 3 cloves garlic, minced fine
  • 1 cup beer (blond)
  • 1 Tbsp Chinese black cardamom, ground
  • 3 green onions, sliced


  1. 1

    Mix the vinegar, salt, and five spice in a bowl. Add the chicken and marinate for at least 2 hours.

  2. 2

    Remove the chicken and mix it into the corn starch well.

  3. 3

    Heat the oil in a work over a high flame. Blanch the chicken in the hot oil quickly and remove, leaving the oil in the wok.

  4. 4

    Add the garlic and ginger to the wok and brown for about 2 minutes.

  5. 5

    Add the chicken, beer and cardamom, simmer until chicken is thoroughly cooked.

  6. 6

    Garnish with fresh green onions and serve.