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.

Sauce
  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.

15 comments:

Happy cook 14/5/09 19:54

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

[Reply]
homeladychef 14/5/09 20:09

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

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lisaiscooking 14/5/09 21:09

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

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Tuty 14/5/09 23:27

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

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Fearless Kitchen 15/5/09 00:16

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

[Reply]
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!

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Dajana 15/5/09 10:31

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

[Reply]
Ivy 15/5/09 12:32

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

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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!

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pigpigscorner 16/5/09 12:50

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

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

@Dajana
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.
@pigpigscorner
Nice to see you back from the honeymoon.

[Reply]
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!

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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?

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Sophie 7/7/09 10:08

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

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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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