Tuesday, March 15, 2011

合掌瓜炒雞絲/Chayote and Shredded Chicken Stir-fried

Chayote is a good cooking fruit and a great source of amino acids and vitamin C and it can be eaten cooked or raw.  I like to cook chayote and chicken because the fragrances and good flavors of chicken are all absorbed by the Chayote but the texture remains fresh and crisp.  This dish is very easy to make with just a few simple ingredients but tastes very delicious.  Serve it along with a bowl of rice and you will have a complete meal.


  • 5 oz shredded chicken
  • 1 medium Chayote
  • 1 tsp chopped garlic
  • 2 tbsp olive oil
  • A quarter tsp salt
  • 1 tbsp chopped green onion

To marinate the chicken:

  • 1 tsp chili broad bean paste 
  • 1 tsp sesame oil
  • 1 tsp cooking wine
  • 1 tbsp cornstarch water


  1. Marinate the chicken 10 minutes before cooking.  Peel the chayote and take out the middle part.  Julienne the Chayote.
  2. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated chicken to cook, until the chicken is ready - about 7 minutes.  Transfer the chicken to a plate.  
  3. Wash the pan, and then heat 1 tbsp oil over medium-high heat.  Add chopped garlic to cook for about 1 – 2 minutes, until you can smell the fragrances of garlic.  Be careful not to let it burn.  Add Chayote to cook.  Keep stirring for about 1 - 2 minutes, make sure to cook lightly to retain the crisp flavor.  Be careful not to over cook them.  Add salt, mix evenly with Chayote and then add the cooked chicken to mix together.  Transfer to a serving plate and garnish with chopped green onion, you are done!

No comments:

Post a Comment