Chicken with Leeks and Oyster Sauce (Jiangbao Dacong Ji)
Experience the rich flavors of Jiangbao Dacong Ji, a Chinese stir-fry dish that combines tender chicken with young leeks in a savory oyster sauce. Perfect for a quick and delicious meal, this dish pairs beautifully with steamed rice.
Equipment
- Nonstick wok or skillet
- spatula
Ingredients
For the Chicken:
- 8 –12 oz 200–300 g boneless, skinless chicken breast, cut into bite-size cubes
- 1 tablespoon cornstarch
- 1 egg white lightly beaten
For the Sauce:
- 1 –1 ½ tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon Chinese rice wine or pale dry sherry
- 2 –4 tablespoons unsalted chicken stock or water
- Freshly ground black pepper and ground red pepper to taste
For the Stir-Fry:
- 1 ½ tablespoons vegetable oil
- 8 young leek stalks cut into 1-inch (2-2.5 cm) sections
- 2 cloves garlic crushed
- 1 tablespoon grated fresh ginger
Instructions
- Start cooking rice to serve alongside the chicken with leeks.
- Prepare all the ingredients and place them within easy reach of the stove.
- Place the chicken pieces in a bowl, sprinkle with cornstarch, and toss to coat lightly and evenly.
- Pour the beaten egg white over the chicken pieces and toss again to coat them thoroughly.
- In a small bowl, combine the sauce ingredients (oyster sauce, sugar, rice wine, chicken stock, black pepper, and red pepper) and set aside.
- Heat a nonstick wok or skillet over high heat until very hot.
- Add ½ tablespoon of vegetable oil and rotate the wok to coat the sides.
- When the wok is very hot, add the leek sections and stir-fry for about 1 minute, or until they are wilted and slightly browned.
- Remove the leeks from the wok.
- Reheat the wok over high heat and add the remaining tablespoon of oil.
- Stir-fry the crushed garlic and grated ginger for 3–4 seconds until fragrant.
- Add the chicken to the wok and stir-fry for about 2 minutes, or until the chicken begins to brown.
- Stir in the sauce mixture, mixing well with the chicken.
- Return the leeks to the wok, stirring and tossing until everything is heated through.
- Serve immediately with steamed rice.
Notes / Tips / Wine Advice:
Pair with a light, aromatic white wine like Gewürztraminer or a dry Riesling.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 15 g | Protein: 30 g | Fat: 15 g | Fiber: 3 g | Sugar: 4 g | Salt: 700 mg
