Welcome to Soup Top Recipes Today: Cooking with Jian Bao Ji Ding

Hello everyone, welcome to Soup Top Recipes today. We are making jian bao ji ding ji ding, which means chicken bite bao. This cooking method is where you toss all the ingredients in a super hot wok and Jiang refers to its thick glossy and savory sauce. You can look at this as the non-spicy version of compound chicken because the ingredient and the cooking method are similar.

In this video, I'm also going to share a trick to make you the most tender chicken. Let's get started first by making the aromatic water in a bowl. Add half cup of water, a quarter cup of diced green part of the scallion, 2 tbsp of diced ginger, and 3 tbsp of Chinese cooking wine. Then go in with your hand and rub and squeeze the aromatics for a few minutes to release the flavor. Let it go through a sieve and set the aromatic water aside. I have here 20 ounces of boneless and skinless chicken thigh, which I already cut into bite size. You can use chicken breast if you want.

Take three and a half tablespoon of the aromatic water and mix it with three tablespoons of corn starch and a third teaspoon of salt. Stir to combine everything and pour this mixture into the chicken. Go in with your hand and start massaging the meat for five minutes. This technique is called Zhang Jiang, also known as Velvetine. It looks simple but it will give you tender chicken. The idea of this marinade is to create a starchy layer that protects the meat fibers preventing them from seeding up while cooking. So, your chicken will come out extra juicy and soft.

Let the chicken sit for 20 minutes while waiting. We can make the sauce this is the rest of the aromatic water which is about 6 tbsp. You will also need half tablespoon of soy sauce, 1 tablespoon of Chiamine sauce, 2 and a half tablespoon of soy bean paste, and 1 tsp of sugar. Mix well and set it aside. Besides that, I also prepared some thinly sliced garlic and ginger. This is the white part of the scallion that I reserved. The pecan I used is raw so we will cook that first.

Turn the heat to low and add about 3 tbsp of oil to the wok. Toss in the pecans stir for a couple of minutes until they become crunchy. Then you can take them out, be sure to tilt the wok so you can leave the oil in there set it aside. Use a sieve to fish out the pecan bits otherwise it will burn when we cook the chicken and bring a bitter taste. Now, we are going to turn the heat to high and heat up the wok a little bit toss in the chicken stir for two to three minutes. I know it doesn't sound long enough to cook the chicken through which is exactly what we want because we will cook it further more if the chicken is fully cooked at this moment it will be overcooked when we mix it with the sauce.

Okay, that looks good, take it out again coat the wok so you can leave the oil the chicken aside. Pour in the sauce stir it on low heat the soybean paste and the Chiamine sauce have a slight hard aftertaste sautéing them will help to remove that. You see now the oil and the sauce was separated in the beginning now they are well mixed after the stirring and heating continue to stir for 2-3 minutes it will start separating again look at the edge right there that means you are ready to toss in the garlic ginger and the reserved white part of the scallion.

Stir until fragrant introduce the chicken and toast the pecans back to the wok keep mixing for a couple of minutes and you are done. We call this a rice killer recipe which means it's super flavorful and it makes you eat more rice than usual. The chicken is 10 out of 10, soft and juicy. I think the pecan did a great job at elevating the taste and texture if you are looking for a compound chicken recipe but you don't want to make it spicy then this is it. I hope you can give this a try soon if you did leave me a comment let me know how it goes as always don't forget to check the description where you can find all the links including the printable recipe the related videos the purchase link for special ingredients if you don't know where to buy them or the tools that I have used in this video.

Thank you for watching and I will see you next time.

"WEBVTTKind: captionsLanguage: enhi everyone welcome to soup top recipes today we are making jian bao ji ding ji ding means chicken bite bao is a cooking method where you toss all the ingredients in a super hot wok jiang refers to its thick glossy and savory sauce you can look at this as the non-spicy version of compound chicken because the ingredient and the cooking method are similar in this video i'm also going to share a trick to make you the most tender chicken let's get started first let's make the aromatic water in a bowl add half cup of water a quarter cup of diced green part of the scallion 2 tbsp of diced ginger 3 tbsp of chinese cooking wine then go in with your hand rub and squeeze the aromatics for a few minutes to release the flavor let it go through a sieve set the aromatic water aside i got here 20 ounces of boneless and the skinless chicken thigh which i already cut into bite size you can use chicken breast if you want take three and a half tablespoon of the aromatic water mix it with three tablespoons of corn starch and a third teaspoon of salt stir to combine everything pour this mixture into the chicken go in with your hand and start massaging the meat for five minutes this technique is called zhang jiang also known as velvetine it looks simple but it will give you the tenders chicken the idea of this marinade is to create a starchy layer that protects the meat fibers preventing them from seeding up while cooking so your chicken will come out extra juicy and soft let the chicken sit for 20 minutes while waiting we can make the sauce this is the rest of the aromatic water which is about 6 tbsp you will also need half tablespoon of soy sauce 1 tablespoon of chia mine sauce 2 and a half tablespoon of soy bean paste 1 tsp of sugar mix well and set it aside besides that i also prepared some thinly sliced garlic and ginger 3 4 cup of pecan this is the white part of the scallion that i reserved the pecan i used is raw so we will cook that first turn the heat to low add about 3 tbsp of oil to the wok toss in the pecans stir for a couple of minutes until they become crunchy then you can take them out be sure to tilt the wok so you can leave the oil in there set it aside use a sieve to fish out the pecan bits otherwise it will burn when we cook the chicken and bring a bitter taste now we are going to turn the heat to high and heat up the wok a little bit toss in the chicken stir for two to three minutes i know it doesn't sound long enough to cook the chicken through which is exactly what we want because we will cook it further more if the chicken is fully cooked at this moment it will be overcooked when we mix it with the sauce okay that looks good take it out again coat the wok so you can leave the oil the chicken aside pour in the sauce stir it on low heat the soybean paste and the chiamian sauce have a slight hard aftertaste sauteing them will help to remove that you see now the oil and the sauce was separated in the beginning now they are well mixed after the stirring and heating continue to stir for 2-3 minutes it will start separating again look at the edge right there that means you are ready to toss in the garlic ginger and the reserved white part of the scallions stir until fragrant introduce the chicken and toast the pecans back to the wok keep mixing for a couple of minutes and you are done we call this a rice killer recipe which means it's super flavorful and it makes you eat more rice than usual the chicken is 10 out of 10. soft and juicy i think the pecan did a great job at elevating the taste and texture if you are looking for a compound chicken recipe but you don't want to make it spicy then this is it i hope you can give this a try soon if you did leave me a comment let me know how it goes as always don't forget to check the description where you can find all the links including the printable recipe the related videos the purchase link for special ingredients if you don't know where to buy them or the tools that i have used in this video thank you for watching and i will see you next time byehi everyone welcome to soup top recipes today we are making jian bao ji ding ji ding means chicken bite bao is a cooking method where you toss all the ingredients in a super hot wok jiang refers to its thick glossy and savory sauce you can look at this as the non-spicy version of compound chicken because the ingredient and the cooking method are similar in this video i'm also going to share a trick to make you the most tender chicken let's get started first let's make the aromatic water in a bowl add half cup of water a quarter cup of diced green part of the scallion 2 tbsp of diced ginger 3 tbsp of chinese cooking wine then go in with your hand rub and squeeze the aromatics for a few minutes to release the flavor let it go through a sieve set the aromatic water aside i got here 20 ounces of boneless and the skinless chicken thigh which i already cut into bite size you can use chicken breast if you want take three and a half tablespoon of the aromatic water mix it with three tablespoons of corn starch and a third teaspoon of salt stir to combine everything pour this mixture into the chicken go in with your hand and start massaging the meat for five minutes this technique is called zhang jiang also known as velvetine it looks simple but it will give you the tenders chicken the idea of this marinade is to create a starchy layer that protects the meat fibers preventing them from seeding up while cooking so your chicken will come out extra juicy and soft let the chicken sit for 20 minutes while waiting we can make the sauce this is the rest of the aromatic water which is about 6 tbsp you will also need half tablespoon of soy sauce 1 tablespoon of chia mine sauce 2 and a half tablespoon of soy bean paste 1 tsp of sugar mix well and set it aside besides that i also prepared some thinly sliced garlic and ginger 3 4 cup of pecan this is the white part of the scallion that i reserved the pecan i used is raw so we will cook that first turn the heat to low add about 3 tbsp of oil to the wok toss in the pecans stir for a couple of minutes until they become crunchy then you can take them out be sure to tilt the wok so you can leave the oil in there set it aside use a sieve to fish out the pecan bits otherwise it will burn when we cook the chicken and bring a bitter taste now we are going to turn the heat to high and heat up the wok a little bit toss in the chicken stir for two to three minutes i know it doesn't sound long enough to cook the chicken through which is exactly what we want because we will cook it further more if the chicken is fully cooked at this moment it will be overcooked when we mix it with the sauce okay that looks good take it out again coat the wok so you can leave the oil the chicken aside pour in the sauce stir it on low heat the soybean paste and the chiamian sauce have a slight hard aftertaste sauteing them will help to remove that you see now the oil and the sauce was separated in the beginning now they are well mixed after the stirring and heating continue to stir for 2-3 minutes it will start separating again look at the edge right there that means you are ready to toss in the garlic ginger and the reserved white part of the scallions stir until fragrant introduce the chicken and toast the pecans back to the wok keep mixing for a couple of minutes and you are done we call this a rice killer recipe which means it's super flavorful and it makes you eat more rice than usual the chicken is 10 out of 10. soft and juicy i think the pecan did a great job at elevating the taste and texture if you are looking for a compound chicken recipe but you don't want to make it spicy then this is it i hope you can give this a try soon if you did leave me a comment let me know how it goes as always don't forget to check the description where you can find all the links including the printable recipe the related videos the purchase link for special ingredients if you don't know where to buy them or the tools that i have used in this video thank you for watching and i will see you next time bye\n"