Chilibonensaus, ook wel "Toban Djan" genoemd, is een Sichuan-stijl pasta met de sterke smaak van gezouten pepers, soja- en tuinbonenpasta's. Een essentieel ingrediënt in het klassieke Kung Pao kipgerecht en een geweldige aanvulling voor elk roerbakgerecht.
Ingredients: Salted chilies (chilies, salt), water, fermented soybean paste (water, salt, soybeans, wheat flour), fermented fava bean paste (fava beans, water, salt, wheat flour), sugar, modified corn starch, chili pepper powder, dehydrated garlic, soybean oil, lactic acid , disodium 5'-inosinate and disodium 5'-guanylate as flavor enhancers.
The best thing is to fry it in some oil, but you can also heat it later or add it to a sauce. . It tastes a bit like sambal, but with a deeper, fermented flavor. Salty too.
CHICKEN KUNG PAO
For 2 persons
Heat 250 grams of diced chicken in a wok for 5 minutes, then add 1 chopped green pepper, 2 chopped celery stalks, and 2 tablespoons of Chilli Bean Sauce and Lee Kum Kee Hoisin Sauce. Heat everything in the wok for 5 minutes, or until done. Mix in 25 grams of finely chopped cashew nuts before serving.
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