In Chinese cuisine, the name ‘Dragon and Phoenix’ means that a dish combines Shrimp and Chicken in some way. Today, I have put together a simple illustration of the idea using cucumber, for its pleasing color and texture, and a rich XO Sauce for depth of flavor…
- 1 large boneless Chicken breast;
- 1/2lb medium Shrimp, peeled and deveined.
- ½ a small English Cucumber;
- ¼ tsp. each of Garlic Salt and White Pepper;
- ½ tsp. each Sesame Oil and Sugar;
- 2 Tbsp. XO Sauce;
- 3 Tbsp. Sherry or Rice Wine;
- ½ tsp. Sriracha Sauce, or more to taste;
Dice the chicken breast into fairly large cubes, discarding any adhering fat. Next, stir the meat in a bowl along with the garlic salt, pepper, sugar and sesame oil. Set this aside to marinate for at least 30 minutes.
Cut the cucumber lengthwise into quarters and then cut these into 1cm thick sections;
Mix together the XO Sauce, Sherry (or rice wine), and the Sriracha sauces for use later.
Heat a cup or more of oil in a pan over moderate heat and fry the chicken pieces until white and just cooked through.
Drain the pan of all but a tablespoon or so of oil (removing the cooked chicken to a small bowl for the time being) and put the pan back on the heat. Add the shrimp and cucumber and stir-fry until the shrimp are pink and completely cooked.
Finally, add back the chicken meat and pour in the sauce. Cook over high heat until all is bubbling and the sauce has reduced to almost a glaze. Serve immediately.