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.
- 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
- 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.
If you are interested in the pork version, check out the Taucheo Pork Recipe at https://noobcook.com/tau-cheo-pork/
Apart from enjoying the chicken, I’d also love to spoon out the sauce and pour over my bowl of rice … yum.
What a perfect accompaniment with steamed rice or porridge!
There is a Nonya version of this and its called Babi Pongteh. Peranakans would know this dish very well. It also uses tau cheo as its main ingredient but the dish is more soupy like and uses twee bak instead.
This is such a homey dish. I will eat more rice :D
I think I would love the taucheo chilli paste. I’ll have to look for taucheo so I can make this!
Hi Cheoh, thanks for sharing – sounds like something I would love to cook!
Looks delicious, goes so well with rice!
I make this dish quite often actually! Especially with some dried mushrooms and chill!
I love taucheo. I like to make almost the same with fish. :)