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.
Ingredients
- 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
Method
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1
Mix the vinegar, salt, and five spice in a bowl. Add the chicken and marinate for at least 2 hours.
-
2
Remove the chicken and mix it into the corn starch well.
-
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.
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4
Add the garlic and ginger to the wok and brown for about 2 minutes.
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5
Add the chicken, beer and cardamom, simmer until chicken is thoroughly cooked.
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6
Garnish with fresh green onions and serve.
