XO Dragon and Phoenix

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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…

The Ingredients

  • 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;

 

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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.

 

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Cut the cucumber lengthwise into quarters and then cut these into 1cm thick sections;

 

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Mix together the XO Sauce, Sherry (or rice wine), and the Sriracha sauces for use later.

 

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Heat a cup or more of oil in a pan over moderate heat and fry the chicken pieces until white and just cooked through.

 

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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.

 

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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.

 

 

 

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