Dragon and Phoenix in XO Sauce – Sybaritica

Dragon and Phoenix in XO Sauce stir-fries the traditional, poetic Chinese pairing of Chicken and Shrimp with Cucumber and decadent XO Sauce.

• 1 large boneless Chicken breast;
• 1/2 lb medium Shrimp peeled and deveined.
• ½ a small English Cucumber;
• ¼ tsp. each of Garlic Salt and White Pepper;
• ½ tsp. each Sesame Oil and Sugar;
• 2 Tbsp. XO Sauce;
• 3 Tbsp. Sherry or Rice Wine;
• ½ tsp. Chili Paste or more to taste;

• Dice the chicken and marinate with the garlic salt, pepper, sugar and sesame oil for at least 30 minutes.
• Quarter the Cucumber lengthwise and cut the quarters into 1cm sections.
• Mix together the XO Sauce, Sherry (or rice wine), and the Chili Paste, and set aside.
• Deep-fry the Chicken over moderate heat until just white and not quite cooked through.
• Stir-fry the Shrimp and Cucumber in a Tablespoon of oil until the Shrimp are pink.
• Add the Chicken and the XO sauce mixture and stir-fry over high heat until the sauce is reduced to a glaze.