Diced Chicken And Carrots In Sweet Fermented Flour Paste

“Sweet Fermented Flour Paste” (or Tian Mian Jiang in Chinese) is a savory runny paste with salty sweetness made from flour and flour through fermentation. It is an ideal fix for stir-fry dishes, and a dipping for Peking duck. It’s not made from soya bean, and it’s not the same as hoisin sauce or plum sauce. It’s a traditional sauce used in northern Chinese cuisine while hoisin often seen in Cantonese or other southern kitchens and used as a substitute to serve with Peking Duck.

  1. Clean the chicken breast and pat it dry with kitchen towel. Cut them into 1-inch dices. Marinate chicken dices with cornstarch solution and salt for 30 minutes. Rinse the carrots and cut into 1-inch dices too.
  2. In a small bowl, combine all ingredients for the sauce. Set aside. Deep-fry diced carrots for about 5-8 minutes until cooked. Pour all but a tablespoon of oil in the skillet. Add in marinated chicken and stir until tender.
  3. Remove chicken and add in sesame oil in a skillet, add in the sauce and stir until thickens. Return the carrots and chickens, stir until thoroughly heated.


Happy cook 14/5/09 19:54

This looks beautiful and delicous, the sweet fermentes paste is a really new ingridient for me.

homeladychef 14/5/09 20:09

How do you find the tian mian jiang in Germany? Amazing & nicely done!

lisaiscooking 14/5/09 21:09

Sounds delicious! I'll have to look for the fermented flour paste.

Tuty 14/5/09 23:27

I learn something new today... thanks for sharing the recipe and delicious looking photographs.

Fearless Kitchen 15/5/09 00:16

I never knew what went into that particular sauce... This looks delicious!

5 Star Foodie 15/5/09 06:59

Sweet Fermented Flour Paste really caught my attention. I didn't know about this and would really like to try! Thanks!

Dajana 15/5/09 10:31

Wonderful recipe. I'm curious too, do you find these particular Chinese ingredients in a Chinese shop?

Ivy 15/5/09 12:32

This sounds delicious but never heard of Jiafan rice wine. Can it be substituted by something else?

Reeni♥ 15/5/09 17:28

This looks great, Angie! There are a few ingredients that are new to me too. I would love to try this!

pigpigscorner 16/5/09 12:50

I've yet to try this sauce! Looks delicious.

Angie's Recipes 17/5/09 06:23

In Koeln city center, there's a relative large Chinese store "Far East" offers many different kinds of dressings, marinades and sauces. Some of them I have never even heard of before.
@Ivy, Reeni,
You can use Half-dry sherry wine instead of Chinese Jiafan rice wine.
Nice to see you back from the honeymoon.

My Asian Kitchen 17/5/09 09:34

hmmmm...I didn't see LKK have this flour paste here yet!! your chic dish look really good!! must look hard at asian market next time when I shop there!

nora@ffr 24/6/09 14:11

hmm i must use this sauce one day. rili good info angie and this is pretty new to me. how abt beef with this paste? will it taste good as using chicken?

Sophie 7/7/09 10:08

MMMMM,...this dish & sauce sounds so good to me!!! Yum!


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!



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