Feb 12, 2019

Pickled Tea Oil Chilies and Chicken Stir-Fry 茶油剝皮辣椒炒雞丁

A gift from my dad, a jar of pickled green chilies. But this time, it's not just regular pickled chilies, but further infused in Chinese tea oil, which has a slight grassy aroma, providing a wee bit of refreshing touch from its sourish spicy kick.

Pickled tea oil chilies and chicken stir-fry 茶油剝皮辣椒炒雞丁 -


  • 1/2 cup pickled tea oil chilies
  • 1 lb chicken tenders
  • 1/2 onion
  • 2 garlic cloves
  • 1 stalk scallion
  • Small pinch salt
  • 1 tablespoon olive oil
  • 1 tablespoon Chinese rice cooking wine
  • 2 tablespoons soy sauce


Remove the tendons from chicken tenders, then cut the meat into smaller chunks. Use 1 tablespoon of Chinese rice cooking wine and 2 tablespoons of soy sauce to marinate the chicken for 5 to 10 minutes.

Peel and dice the onion. Peel and finely chop the garlic cloves. Destem and chop the scallion. Also chop the pickled chilies.

Drizzle a little olive oil to the pan, 1 tablespoon is enough, since the pickled chilies used here were already coated with tea oil. Turn to medium high heat. Once warmed up, add in onion along with salt. Give it a quick stir and cook till the onion turns translucent or slightly colored.

Add in garlic and cook for another 30 seconds or so, till aromatic but not burnt.

Transfer marinated chicken over, cook for another minute.

Then add in chopped pickled chilies, and cook till all the sauce has been reduced and nearly all dried up.

Garnish with chopped scallion.

Pickled but not too sourish, chilies but not too spicy either. In fact, the chilies more so enhance the marinade, together with onion and garlic, this can be a rice-killing dish. Thanks dad~!

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