Suan Jiangdòu
Ingredients
To ferment cowpea
- 400 g cowpea (long beans)
- 1 carrot peeled and cut into matchsticks
- 10 red chilis
- 1 small piece ginger
- 1 tsp sichuan peppercorns
- 750 g water
- 23 g salt
For stir-fry
- 400 g fermented cowpea
- 1 green onion finely chopped
- 1 clove garlic finely chopped
- 1 slice ginger can use the leftover fermented ginger or fresh
- 1 chicken leg minced
- ¼ tsp white pepper
- ⅛ tsp five-spice powder
- 1 tsp regular soy sauce
- ½ tsp dark soy sauce
- ½ tsp cornstarch
- 2 Tbsp oil
- 1 Tbsp dried chili
- 1 tsp broad bean chili sauce
- oil for stir-frying
Instructions
Ferment cowpeas
- Add cowpeas to a large mason jar. Layer remaining fermenting ingredients on top. You can use a stone to make sure all the ingredients stay submerged in the water.
- Ferment at room temperature for 7-10 days.
To make the stir-fry
- Chop the fermented cowpea into tiny pieces, about ¼ inch long. Finely chop the ginger. Set both aside.
- To the minced chicken add the white pepper, five-spice, both types of soy sauce, and cornstarch. Combine well. Add 2 Tbsp oil and stir to combine.
- Heat oil in a wok. Once hot, add the chicken mixture. Cook, breaking chicken up into bits until fully cooked through. Remove from wok and set aside.
- Heat a little more oil in the same wok. Add dried chilis and fry for one minute before adding garlic, ginger, green onion, and broad bean chili sauce. Stir-fry till fragrant.
- Add cowpeas and chicken. Stir fry 1-2 minutes or until flavors come together.
- Serve warm over cooked white rice!
Notes
Recipe inspired by 小高姐的 Magic Ingredients