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Dou Si Ji

A stir-fry of chicken, peppers, preserved black beans, garlic, and egg, seasoned with soy sauce, Shaoxing wine, and spices.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dou Si Ji

Ingredients

Directions

Prepare

  1. Cut chicken into small bite pieces.

  2. Chop green and red pepper.

  3. Cut spring onion into short stalks.

  4. Press garlic cloves.

  5. Whisk egg.

  6. Add chicken chunks and 2 tbsp of light soy sauce. Add 1 tbsp of corn flour and some pepper. Mix well.

Fry the chicken

  1. Heat wok with plenty of oil.

  2. Deep fry chicken chunks until golden.

  3. Dish up.

Stir fry and serve

  1. Heat wok with 2 tbsp of oil.

  2. Add garlic.

  3. Add green and red pepper. Stir fry.

  4. Add preserved beans. Stir fry again.

  5. Add chicken. Stir fry well.

  6. Pour in seasoning. Add wine finally.

  7. Dish up.

  8. Serve.

Nutrition, whole recipe (rough)

1028Calories
63 gProtein
12 gFat
159 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Black Bean1/2 cup canned (120g) drained114
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Soy Sauce1 tbsp (15ml)9
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  3. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Frying seals the coating so the meat stays juicy inside a golden exterior.
Corn flour
Coats the chicken so it crisps when fried and holds in moisture.
Preserved black beans
Add a salty, fermented aroma that flavours the whole stir-fry.
Egg
Binds the marinade and helps the coating adhere to the chicken.
Light soy sauce
Adds salt and savoury flavour and helps colour the chicken.

The step that matters

Deep fry chicken chunks until golden. Oil that is not hot enough lets the coating absorb grease and turn soggy, while overheating burns the outside before the meat cooks through. Heat the oil well and fry in batches so the pieces stay crisp.

Swap the onion

How well each one fits the dish's main ingredients (chicken, pepper, garlic, egg, wine, corn, flour):

  1. Capsicumfits better
  2. Spinachfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, garlic, egg, wine, corn, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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