How to Make Delicious “Ji Li Bong” – A Chinese Chicken and Shrimp Stir-Fry?
Q: Can I use a different type of meat instead of chicken breast in Ji Li Bong?
A: Yes, you can substitute chicken breast with other meats like pork or beef, but the cooking time may vary.
Q: Is it necessary to use both chicken and shrimp in Ji Li Bong?
A: While traditional Ji Li Bong includes both chicken and shrimp, you can make it with just one of these proteins if preferred.
Q: Can I make Ji Li Bong without cornstarch?
A: Cornstarch is used for thickening the sauce and giving a silky texture to the meat. If omitted, the sauce may be less thick and the meat less tender.
Wash the cucumber, cut off the ends, and dice it. Set aside.
Clean the chicken breast and prepare it for slicing.
Slice the chicken breast open from the thicker part.
Score the chicken breast with a crisscross pattern.
Cut the chicken into small cubes and set aside.
Combine chicken cubes and shrimp in a bowl. Add Tai Tai Le banquet cooking wine.
Add salt, white pepper powder, and cornstarch to the bowl.
Mix well and finally seal with a spoonful of cooking oil. Marinate for 10 minutes.
In a separate bowl, mix together cooking wine, Tai Tai Le fresh chicken sauce, salt, white pepper powder, cornstarch, sugar, water, and sesame oil. Stir well and set aside.
Finely chop spring onion and ginger. Set aside.
Heat oil in a pan. When it's about 40% hot, add the chicken cubes and shrimp.
Quickly stir-fry until they change color, then remove and drain oil.
Leave some oil in the pan and sauté the spring onion and ginger.
Add diced cucumber and stir-fry.
Add the chicken and shrimp back into the pan, followed by stir-frying.
Pour in the prepared sauce, turn up the heat to reduce the sauce, and stir-fry until everything is evenly coated. Serve hot.
Finally, take a picture of the finished dish, Ji Li Bong is ready. Thanks for watching!