Macau Olives
A Macau specialty blending Chinese and Western flavors, savory with a hint of tanginess. The fragrant olives complement tender chicken perfectly, making it an appetizing dish.
Ingredients
13 items- Chicken breast 200g
- Green olives 8-10
- Red bell pepper 1/2
- Onion 1/2
- Garlic 2 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Shaoxing wine 1 tbsp
- Sugar 1/2 tsp
- White pepper a pinch
- Cornstarch 1 tsp
- Cooking oil 2 tbsp
- Salt to taste
Nutrition
Steps （7 steps）
Dice chicken breast, mix with 1 tsp Shaoxing wine, a pinch of salt, white pepper and 1 tsp cornstarch. Marinate for 10 minutes.
Pit and slice olives, dice red bell pepper and onion, mince garlic. Set aside separately.
Heat oil in a wok over medium heat. Stir-fry chicken until it changes color, about 2 minutes. Remove and set aside.
Add another tbsp oil, reduce to low heat. Sauté garlic and onion until onion is translucent and fragrant, about 30 seconds.
Add diced bell pepper and sliced olives, stir-fry over medium heat for 1 minute, until the pepper softens and olive aroma releases.
Return chicken, add light soy sauce, dark soy sauce, sugar and 2 tbsp water. Turn to high heat and stir-fry quickly for 1 minute, coating evenly.
Adjust salt to taste, stir well, and serve immediately.
Tips
Green olives are salty, so adjust salt accordingly. Velveting the chicken ensures it stays tender.
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