Bei Jing Jiang Ji

Introduction

History

The origins of Bei Jing Jiang Ji can be traced back to the imperial kitchens of the Qing Dynasty, where chefs were tasked with creating dishes that could please the palates of emperors and their courts. Over time, the recipe made its way into the homes and hearts of the common people, evolving with regional influences and personal touches. Today, it stands as a testament to the enduring appeal of traditional Chinese flavors and cooking techniques.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the chicken remains moist and tender, avoid over-steaming. The key is to maintain a consistent high heat and to not exceed the recommended steaming time. Brushing the chicken with Shaoxing wine not only adds flavor but also helps to tenderize the meat. When preparing the sauce, make sure to dissolve the corn flour completely in water to avoid lumps. Lastly, pouring hot oil over the chicken right before serving enhances the dish's aroma and gives the skin a delightful texture.

Serving Suggestions

Bei Jing Jiang Ji is best served hot, accompanied by steamed rice or noodles to soak up the delicious sauce. A side of stir-fried or steamed vegetables can add color and nutritional balance to the meal, creating a well-rounded dining experience.

Cooking Techniques

Steaming is a crucial technique in this recipe, requiring careful attention to time and temperature to ensure the chicken is cooked perfectly. The final step of pouring hot oil over the chicken is a traditional Chinese cooking method known as "Huo Guo," which enhances flavor and texture.

Ingredient Substitutions

If Shaoxing wine is unavailable, dry sherry makes a suitable substitute. Tamari can be used in place of soy sauce for a gluten-free option. For a healthier version, reduce the amount of oil used in the final step or opt for a lighter oil such as vegetable oil.

Make Ahead Tips

The chicken can be marinated and steamed ahead of time, then quickly reheated and finished with the sauce and hot oil just before serving. This makes Bei Jing Jiang Ji a convenient option for entertaining or preparing meals in advance.

Presentation Ideas

Serve the chicken on a platter garnished with additional spring onions and red pepper for a pop of color. Drizzling the sauce artistically around the plate can add an elegant touch to the presentation.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a floral Gewürztraminer pairs beautifully with the savory flavors of Bei Jing Jiang Ji. For a non-alcoholic option, a jasmine or green tea can complement the dish's delicate flavors.

Storage and Reheating Instructions

Leftover Bei Jing Jiang Ji can be stored in an airtight container in the refrigerator for up to two days. To reheat, gently simmer in a covered pan over low heat until thoroughly warmed. Avoid microwaving, as it can dry out the chicken and affect the texture of the sauce.

Nutrition Information

Calories per serving

A single serving of Bei Jing Jiang Ji contains approximately 300 calories, making it a relatively light yet satisfying meal option. The balance of protein, fats, and carbohydrates ensures that it is both nourishing and enjoyable.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the sugar and corn flour used in the sauce. A single serving contains approximately 10 grams of carbohydrates, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come mainly from the oil used for frying and the natural fats found in the chicken. A serving of Bei Jing Jiang Ji contains about 15 grams of fat, a moderate amount that contributes to the dish's rich flavor without being overly indulgent.

Proteins

Chicken is an excellent source of lean protein, and this dish provides a generous amount, with roughly 35 grams of protein per serving. This makes Bei Jing Jiang Ji not only delicious but also a nutritious option that can help meet your daily protein needs.

Vitamins and minerals

Bei Jing Jiang Ji is a good source of several vitamins and minerals, including Vitamin B6, niacin, selenium, and phosphorus, thanks to the chicken. The vegetables add a modest amount of Vitamin C and dietary fiber, enhancing the dish's nutritional profile.

Alergens

This recipe contains common allergens such as soy (from soy sauce) and gluten (from soy sauce and possibly corn flour, depending on the brand). Individuals with allergies or sensitivities to these ingredients should exercise caution and consider suitable substitutions.

Summary

Overall, Bei Jing Jiang Ji is a balanced dish that offers a good mix of proteins, moderate fats, and low carbohydrates. It is rich in essential nutrients, making it a wholesome choice for a main meal. However, those with specific dietary restrictions should be mindful of the allergens present.

Summary

Bei Jing Jiang Ji is a timeless Chinese dish that combines tender chicken, aromatic vegetables, and a rich, savory sauce into a memorable meal. With its deep historical roots and nutritional benefits, it offers a taste of China's culinary heritage while providing a balanced and satisfying dining experience. Whether you're a seasoned cook or new to Chinese cuisine, this recipe is sure to delight your palate and enrich your cooking repertoire.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Bei Jing Jiang Ji. It was a warm summer day, and I was visiting my friend Mei in Beijing. Mei was an excellent cook, and she had promised to teach me how to make a traditional Chinese dish that her grandmother had passed down to her. I had always been fascinated by Chinese cuisine, with its bold flavors and intricate preparation methods, so I was eager to learn.

Mei led me into her kitchen, a small but cozy space filled with the tantalizing aromas of ginger, garlic, and soy sauce. She handed me a worn piece of paper with the recipe written in elegant Chinese characters. As I studied the ingredients and instructions, I marveled at the simplicity and complexity of the dish. It seemed to strike a perfect balance between sweet and savory, spicy and mild, tender and crunchy.

I watched Mei as she deftly chopped the chicken into bite-sized pieces, marinated them in a mixture of soy sauce, rice wine, and cornstarch, and stir-fried them until they were golden brown and fragrant. She then added a colorful array of vegetables – bell peppers, mushrooms, and green onions – along with a generous spoonful of hoisin sauce and a sprinkle of sesame seeds.

As the dish came together, Mei explained the significance of each ingredient and the importance of harmony in Chinese cooking. She spoke of the ancient principles of yin and yang, of the five elements, and of the balance of flavors that is essential to a good meal. I listened intently, soaking up her wisdom like a sponge.

When the Bei Jing Jiang Ji was finally ready, Mei served it with steamed rice and a pot of fragrant green tea. The flavors were exquisite – the chicken was tender and juicy, the vegetables crisp and vibrant, and the sauce rich and complex. I savored each bite, feeling grateful for the opportunity to learn from such a talented cook.

After our meal, Mei presented me with a small gift – a bottle of homemade chili oil that she had prepared herself. She explained that it was a traditional condiment in Chinese cuisine, used to add heat and depth to a wide variety of dishes. I thanked her profusely, touched by her generosity.

As I boarded the plane back home, I tucked the recipe for Bei Jing Jiang Ji into my bag, along with the bottle of chili oil. I knew that I would be making this dish again and again, sharing it with my own family and friends. And as I cooked, I would remember Mei and her kitchen, filled with love and laughter, and the sense of wonder that had sparked my culinary journey.

In the years that followed, I perfected the recipe for Bei Jing Jiang Ji, making small adjustments here and there to suit my own tastes. I experimented with different vegetables, spices, and cooking techniques, always striving to capture the essence of that magical day in Beijing. And as I cooked, I felt a deep connection to the long line of cooks and food lovers who had come before me, passing down their knowledge and passion through the generations.

Now, as I sit in my own kitchen, surrounded by the comforting smells of garlic, ginger, and soy sauce, I am filled with gratitude for all that I have learned. I may not have Mei's skill or her grandmother's wisdom, but I have my own unique perspective and my own voice in the world of cooking. And as I prepare Bei Jing Jiang Ji for my family, I know that I am honoring the traditions of the past while creating something new and delicious for the future.

So here's to the humble chicken dish that opened my eyes to the wonders of Chinese cuisine, and to the friends and mentors who have guided me on this incredible culinary journey. May we all continue to cook with love, curiosity, and an open heart, sharing our recipes and stories with those we hold dear. And may the flavors of Bei Jing Jiang Ji always remind us of the joy and beauty that can be found in a simple meal shared with loved ones.

Categories

| Chicken Recipes | Green Onion Recipes | Hong Kong Meat Dishes | Hong Kong Recipes | Red Bell Pepper Recipes | Shaoxing Wine Recipes |

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