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
200 g Chicken breastangiesrecipes 1/2 tbsp Cornstarch 1/2 tbsp Water Pinch of salt 400 g Carrots Frying oil 1/2 tbsp Sesame oilangiesrecipes	2/3 tbsp Sweet fermented flour pasteangiesrecipes 1/3 tbsp Light soya sauce 1/2 tbsp Jiafan rice wine 1/2 tsp Salt 2/3 tbsp Sugar 1/2 tsp Chicken bouillonangiesrecipes

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.