Stir-fried Chicken with Culantro

Name: Stir-fried Chicken with Culantro
Total time: 25 min
Yield: 2 servings
Cuisine: asian
Ingredients: 500 g Boiled Chicken; 100 g Culantro; 1 inch Ginger; 2 pieces Green Chili; 3 cloves Garlic; 1 piece Red Chili; 2 tbsp Cooking Oil; 2 tsp Taucu (Fermented Soybean Paste); 1 tbsp Dark Soy Sauce; 1 tsp Shaoxing Wine; 0.5 cup Water; 2 tsp Light Soy Sauce; 0.5 tsp Sugar; 0.5 tsp Sesame Oil

This recipe features a unique herb called culantro (刺芹), also known as false coriander, which has a lighter, more fragrant aroma than regular cilantro. It's perfect for stir-frying with leftover boiled chicken, creating a flavorful and aromatic dish. The chicken is first boiled to lock in moisture, then stir-fried with ginger, garlic, chilies, and fermented soybean paste, before being finished with fresh culantro.

25 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

580

Calories

55g

Protein

12g

Carbs

35g

Fat

Scale recipe

2 servings

Original recipe

Ingredients14 items

Produce

🌿Culantro100 g

🫚Ginger1 inch

🌶️Green Chili2 pieces

🧄Garlic3 cloves

🌶️Red Chili1 piece

Meat

🍗Boiled Chicken500 g

Pantry

🌻Cooking Oil2 tbsp

🥫Taucu (Fermented Soybean Paste)2 tsp

醬Dark Soy Sauce1 tbsp

🍶Shaoxing Wine1 tsp

💧Water½ cup

醬Light Soy Sauce2 tsp

🍚Sugar½ tsp

🌰Sesame Oil½ tsp

Instructions

1
Prepare the boiled chicken: If using leftover boiled chicken, ensure it's at room temperature or slightly chilled for easier chopping. If starting from raw chicken, boil two whole chicken drumsticks until cooked through, then let them cool before chopping into bite-sized pieces.
2
Prepare the aromatics: Smash and finely chop the ginger. Finely chop the green chilies. Smash and finely chop the garlic cloves. Slice the red chili diagonally into small pieces. Chop the culantro into small pieces, similar to chopped scallions.
3
Heat the wok: Heat a wok over high heat, then add cooking oil.
4
Sauté ginger and green chilies: Add the chopped ginger and green chilies to the hot oil and stir-fry until fragrant.
5
Add garlic: Add the chopped garlic and continue to stir-fry until fragrant and lightly golden.
6
Add fermented soybean paste: Stir in the taucu (fermented soybean paste) and stir-fry for a short period until its aroma is released.
7
Stir-fry chicken: Add the chopped boiled chicken to the wok and stir-fry over high heat for a few minutes until it's well coated with the aromatics and slightly browned.
8
Add dark soy sauce: Drizzle in the dark soy sauce for color and flavor, then continue to stir-fry until the chicken is evenly coated and has a rich, dark hue.
9
Deglaze with Shaoxing wine: Pour a few drops of Shaoxing wine around the edge of the wok to enhance the fragrance of the dish.
10
Simmer with water: Add water, just enough to cover about half of the chicken. Bring to a boil, then cover the wok and simmer over low heat for 1 minute.
1:00 timer
11
Season the dish: Uncover the wok. Add light soy sauce and sugar. Stir well to combine and allow the flavors to meld.
12
Add red chili and culantro: Add the sliced red chili and chopped culantro. Continue to stir-fry over high heat until the sauce has reduced and thickened, and the culantro is slightly wilted but still vibrant.
13
Finish with sesame oil: Drizzle a few drops of sesame oil over the chicken, give it a final quick stir, and remove from heat.
14
Serve: Transfer the stir-fried chicken with culantro to a serving plate and enjoy immediately with rice.

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Cuisineasian