Chili Pickled Bamboo Chicken, or 辣味香筍炒雞片, combines Chicken and Mushrooms with the spicy heat and umami punch of Bamboo pickled with Chili.
This sir-fried dish is extremely simple to prepare. It uses a commercially prepared Pickled Bamboo with Chili that adds a very earthy umami punch to Chicken breast strips and Button Mushrooms. If you haven’t tried this interesting ingredient yet, a straightforward preparation like the one pictured above will showcase it nicely for you.
Ingredient Notes for Chili Pickled Bamboo Chicken
If you are only familiar with Bamboo Shoots as those rather unpleasant tasting things that comes from cans, Fresh, Dried or Pickled Bamboo will be an eye opener. There are many brands of commercially prepared Pickled Bamboo available, and most Asian grocery stores will carry one sort or another. Some are plain, while others include Chili, or Garlic, or other ingredients. The Chili Bamboo Pickle pictured above is the type I am using here.
For a different brand of this product, and another use, please see my Chili Bamboo Pickle Shrimp recipe.
How to Cook 辣味香筍炒雞片
Stir the sesame oil and soy sauce into the chicken pieces. Sprinkle over the sugar and pepper, then stir again and set it all aside to marinate for not less than thirty minutes.
When you are ready to cook, heat a cup or so of vegetable oil in your wok and let it come to the shimmering point. Now, stir-fry the chicken pieces in two batches until it is just browned on the outside but still only half-cooked through. Remove each batch to a bowl as it becomes ready and set aside for now.
Dump out all the oil except a couple of tablespoons and then let it come almost to the smoking point. Add the mushrooms and stir-fry them until they are well browned and have given up some of their moisture.
Now … and apologies for forgetting to photograph the final steps … add the chili slivers, toss until you can smell the aroma and add the chicken and bamboo. Continue to cook for a couple of minutes until the chicken is cooked through and all is hot. Plate and serve immediately.
This dish is designed to be one of several as part of a Chinese meal, but here, I made a simple lunch of one small portion alongside some rice fried with Kale and Egg.
Your Recipe Card for 辣味香筍炒雞片 :
Chili Pickled Bamboo Chicken
- 1 large Chicken breast sliced into thin strips;
- 1 small can of Button Mushrooms;
- ½ cup Chili Pickled Bamboo;
- 2 small Green Chilies finely slivered;
- 1 tsp. Soy sauce;
- ½ tsp. Sesame Oil;
- 1 tsp. Sugar;
- ¼ tsp. White Pepper.
- Marinate the Chicken with the Soy Sauce, Sesame Oil, Sugar, and Pepper for at least 30 minutes.
- Deep-fry the Chicken until just browned on the outer surfaces and set aside.
- Pan-fry the Mushrooms in a little oil over high heat until getting brown and crispy at the edges.
- Add the slivered Chili to the Mushrooms and, when the aroma rises, add the Bamboo, followed by the Chicken.
- Stir-fry until all is heated through and serve immediately.