Simmer for 1 minute and serve with steamed rice. Bring everything to a boiling and then place chicken, chili peppers and red onion. Leave some oil in and fry garlic until aromatic. Let the chicken stay for 3-5 seconds and gently stir fry the chicken until the the chicken slices turns pale. Place chicken in when the oil is warm but not hot. Heat your cook firstly, then around 2 tablespoons of cooking oil in a non-stick pan or wok. Slice chicken and then marinating with soy sauce, cooking wine and water starch. 2 green peppers (both bell and spicy pepper work fine).2 boneless chicken legs or 1 chicken breast, cut into thin slices.You can taste it before the last transformation and see whether a tiny pinch of salt is needed. Sha cha sauce is quite salty itself, so I do not list salt in the recipe. Among all the brands, Bull head from Taiwan wins my heart and has been stored in my kitchen cabinet around the year.Ĭomparing with sha cha beef, I add more juice in this sha cha chicken and make it even better for steamed rice or other plain staple food. Returning home, I am always trying to find the best Sha cha product. I believe Szechuan style chili oil shares the same features. But different portions create slightly different flavors. In general, Sha Cha sauce is made from soybean oil, garlic, shallots, chilies, brill fish and dried shrimp. After tried with different restaurants, I find that they have their unique Sha Cha sauce recipes and flavors. I love the taste of sha cha sauce with tender beef slices. My first meating with Sha Cha sauce is on a Teochew beef hot pot table. However, there are no fish ingredients, no fishy taste, nor any fish smell in this stir-fry whatsoever The name simply comes from the style and ingredients used to cook a traditional spicy, sweet, and sour garlic sauce Sichuan fish dish. With a savory and a slightly spicy taste, it has been widely used in Fujian cusine, Teochew cuisine and Taiwan area. Literally translated, Yu Xiang means fish-fragrant. Sha cha sauce (沙茶酱) is a combined sauce from ChaoZhou area in Guangdong, China. Beside sha cha chicken, sha cha beef is another representative. This is the newly tested Sha cha chicken or more accurately braised chicken with Sha Cha sauce.
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