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Sha Cha chicken and Sha Cha beef are two Chinese dishes that use Sha Cha sauce, a savoury and slightly spicy condiment used in Minnan cuisine. Sha Cha chicken is a quick and easy dish to make, with chicken pieces seasoned with an umami-rich marinade, pan-fried with aromatics, and braised with Sha Cha sauce. Sha Cha beef, on the other hand, is a traditional dish from the Gansu province of China, featuring Sha Cha sauce and tenderised beef strips. Both dishes can be customised with different proteins and vegetables, but which is ultimately better, Sha Cha chicken or Sha Cha beef?
| Characteristics | Values |
|---|---|
| Ingredients | Sha Cha Chicken: Chicken, Sha Cha Sauce, Soy Sauce, Cornstarch, Salt, Sugar, Garlic, Onion, Chili Peppers, Rice Sha Cha Beef: Beef, Sha Cha Sauce, Rice, Scallions, Cilantro |
| Taste | Sha Cha Chicken: Juicy, Flavorful, Tender, Spicy Sha Cha Beef: Unknown |
| Preparation Time | Sha Cha Chicken: 10-15 minutes Sha Cha Beef: Unknown |
| Ease of Preparation | Sha Cha Chicken: Easy Sha Cha Beef: Unknown |
| Nutritional Value | Sha Cha Chicken: Healthy, Gluten-free Sha Cha Beef: Unknown |
| Variations | Sha Cha Chicken: Sha Cha Shrimp, Sha Cha Pork Sha Cha Beef: Sha Cha Chicken |
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What You'll Learn
Sha Cha sauce ingredients
Sha Cha sauce, also known as Bullhead BBQ sauce, is a staple in Taiwanese cuisine. It is a versatile paste that can be used in stir-fries, soups, as a dry rub, marinade, or as a hot pot dipping sauce. Sha Cha sauce is commonly used in the cuisines of Fujian, Teochew (Chaozhou), and Taiwan.
Sha Cha sauce is made from a variety of ingredients, including:
- Oil: Avocado oil, toasted sesame oil, or soybean oil
- Garlic
- Shallots
- Chilies
- Seafood: Chinese brill fish, dried shrimp, and dried shrimp powder
- Spices: Coarse salt, white pepper, black pepper, and cayenne pepper
- Other: Finely shredded coconut, toasted white sesame seeds, coconut aminos, and Korean red pepper flakes
Sha Cha sauce can be store-bought or homemade. The store-bought version typically contains soybean oil, while the homemade version often uses avocado oil, which results in a fresher and more fragrant taste.
The sauce is a great way to add flavor to dishes such as Sha Cha chicken and Sha Cha beef. It can be used as a marinade or stir-fried with the protein and vegetables of your choice.
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Sha Cha chicken recipe
Sha Cha chicken is a quick and easy dish to make, with a short ingredient list and minimal culinary skills required. The key flavour comes from Sha Cha sauce, a unique paste with a faint seafood aroma that is made from seafood (brill fish and dried shrimp), shallots, garlic, and chillies. Sha Cha sauce is commonly known as Taiwanese BBQ sauce and can be used in stir-fries, soups, as a dry rub, marinade, or as a hot pot dipping sauce.
Ingredients:
- Chicken breast
- Coarse sea salt
- Garlic powder
- Baking soda
- Olive oil
- Coconut aminos
- Tapioca starch
- Sha Cha sauce
- White pepper
- Vegetables of your choice (e.g. garlic, yellow onion, bell peppers, celery)
Method:
Firstly, slice the chicken breast and season with soy sauce, cooking wine, and water starch. Set aside for around 15 minutes. Next, heat some cooking oil in a wok or pan and place the chicken in when the oil is warm but not hot. Gently stir-fry the chicken until the slices turn pale, then transfer to a plate.
Leave some oil in the wok and fry garlic until aromatic. Place Sha Cha sauce and water in the wok and bring to a boil. Add the chicken back to the wok along with chilli peppers and red onion. Simmer for 1 minute, then serve immediately with steamed rice.
Variations:
Sha Cha chicken can be made even better by adding more crunchy vegetables such as Chinese broccoli, yu choy sum, or Chinese spinach. For a stronger chicken flavour and a more tender texture, use bite-sized chicken thighs. To make the dish less spicy, use red or green bell peppers instead of chilli peppers. Sha Cha chicken can also be served with stir-fried spinach or stuffed into steamed bao buns.
Other proteins:
While Sha Cha chicken is a delicious and popular dish, Sha Cha sauce also goes well with other proteins such as shrimp, beef, pork, or tofu. Simply follow the same recipe and seasoning steps, using thinly sliced proteins.
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Sha Cha beef recipe
Sha Cha sauce is a popular condiment in Chinese, Taiwanese, and Sichuan cuisines. It is made from a combination of shallots, garlic, dried shrimp, fish, and chilies, resulting in a savoury, vaguely seafood-like, umami-rich flavour. Sha Cha sauce is commonly used in hot pot dipping sauces, but it can also be used in stir-fries, soups, as a dry rub, marinade, or as a stand-alone sauce.
Sha Cha beef is a classic Chinese dish that has been enjoyed for thousands of years. It is a quick and easy meal option, perfect for a satisfying lunch or dinner. The beef is typically stir-fried and served with steamed white rice and a vegetable side dish.
Ingredients:
- Beef (sirloin, flank, skirt, tenderloin, or flat iron steaks are ideal)
- Sha Cha sauce
- Soy sauce
- Cornstarch
- Vegetable oil
- Sugar (optional)
- Scallions
- Ginger (optional)
- Garlic
- Your choice of vegetables (asparagus, broccoli, water spinach, bell peppers, onions, etc.)
Instructions:
- Slice the beef into thin pieces, cutting across the grains of the meat.
- In a large bowl, mix Sha Cha sauce, soy sauce, cornstarch, vegetable oil, and sugar (if desired).
- Heat a wok over high heat and add vegetable oil.
- Sear the beef until it is just opaque, then remove it from the wok and set aside.
- Reduce the heat to medium and add garlic and ginger (if using). Sauté for 1 minute.
- Add the beef back to the wok along with the scallions and the sauce mixture.
- Stir-fry for 1-2 minutes until the scallions are wilted and the sauce is well incorporated.
- Serve with steamed rice and your choice of vegetables.
Feel free to adjust the recipe to your taste preferences and get creative with your choice of vegetables and protein substitutions. Sha Cha sauce pairs well with various proteins, so you can easily customise the dish to your liking. Enjoy the delicious, tender, and flavourful Sha Cha beef!
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Sha Cha chicken vs beef nutrition
Sha Cha chicken is a popular dish in Taiwan, Fujian, and Chaozhou (Teochew) that combines Sha Cha sauce with tender chicken. Sha Cha sauce, also known as Chinese BBQ sauce, is made from soybean oil, garlic, shallots, chillies, brill fish, and dried shrimp. The dish is typically served with steamed rice or noodles and can be paired with stir-fried vegetables for added nutrition.
On the other hand, Sha Cha beef is a variation of the dish that uses beef instead of chicken. Sha Cha sauce is quite salty, so adjustments may be needed when preparing Sha Cha beef to balance the flavours. Both dishes offer a blend of savory, slightly spicy, and umami tastes. Sha Cha sauce can also be used as a marinade for meats, in hot pot dipping sauces, and sometimes in soup bases.
The nutritional information for Sha Cha chicken can vary depending on the ingredients and cooking methods used. For example, the type of oil, the amount of salt, and the addition of vegetables or other side dishes can all impact the nutritional content. However, a typical serving of Sha Cha chicken (without rice or noodles) contains approximately 400 calories, 12g of carbohydrates, 33g of protein, 26g of fat, and 91mg of cholesterol.
Similarly, the nutritional content of Sha Cha beef can vary depending on the specific ingredients and cooking methods used. As a general guideline, a serving of Sha Cha beef (without rice or noodles) may provide approximately 300-500 calories, depending on the amount of beef and sauce used. The dish will also contribute to an individual's daily protein, fat, and carbohydrate intake, with the exact values depending on the recipe.
When comparing Sha Cha chicken and Sha Cha beef in terms of nutrition, it is important to consider individual dietary needs and preferences. Both dishes offer a good source of protein, and the addition of vegetables or tofu can further enhance their nutritional profile. The type of oil and the amount of salt used in the Sha Cha sauce can also be adjusted to align with specific dietary requirements or goals.
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History of Sha Cha chicken and beef
Sha Cha chicken and beef are Chinese dishes that feature Sha Cha sauce, a thick paste composed of garlic, soybean oil, brill fish, dried shrimp, shallots, and chilli pepper. Sha Cha sauce is commonly served in southern Chinese cuisine and used as a dipping sauce and in dishes. Sha Cha chicken is a stir fry featuring tender chicken cooked in a bold sauce. Sha Cha beef, on the other hand, is a dish featuring Sha Cha sauce and tenderised beef strips. It is usually served over a bed of white rice with fresh scallions and cilantro (coriander).
Sha Cha sauce has a rich history in Southeast Asia. When Chinese labourers from the Chaoshan region went to work in Malaysia and Indonesia in the 20th century, they were inspired by the local satay sauce. They introduced dried seafood to suit their tastes and, upon resettling in Taiwan, they created a new culinary sensation. Sha Cha sauce is now commonly used in Taiwanese hot pots and stir-fried dishes. Sha Cha beef is native to the Gansu province of China and is a traditional dish dating back thousands of years.
Sha Cha chicken is a quick and easy dish to prepare, taking 15 minutes or less to make. The chicken is seasoned and seared in a skillet over medium-high heat for 2-3 minutes on each side. Garlic and onions are then sauteed in the same skillet, and the chicken is added back in and coated with Sha Cha sauce. Sha Cha chicken is often served with steamed rice. The dish can be made spicier by using chilli peppers or Fresno chilli peppers instead of bell peppers. It can also be made gluten-free by using dry sherry instead of Shaoxing wine and tamari instead of soy sauce.
Sha Cha beef is also a stir-fried dish and can be made using a similar method to Sha Cha chicken. Sha Cha sauce is added to a skillet with garlic and onions, and the beef strips are added and coated with the sauce. The dish is then served over rice with scallions and cilantro. Sha Cha beef can also be made into a soup or used as a rub for barbecued meats.
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Frequently asked questions
Sha Cha sauce is a savoury, slightly spicy Chinese condiment used in Minnan cuisine. It is made from soybean oil, garlic, shallots, chilli, Chinese brill, and dried shrimp.
Sha Cha chicken is a Chinese dish that features Sha Cha sauce and chicken. It is often served with steamed rice or stuffed into steamed bao buns.
Sha Cha beef is a Chinese dish that features Sha Cha sauce and beef. It is usually served over a bed of white rice with fresh scallions and cilantro (coriander).
It is a matter of personal preference. Sha Cha chicken is a tasty and easy-to-prepare dish that can be made in 15 minutes or less. Sha Cha beef is a traditional dish that is native to the Gansu province of China and is usually served with rice, scallions, and cilantro.
Yes, Sha Cha sauce is a versatile condiment that can be used with various proteins such as shrimp, pork, or tofu. It can also be used in vegetarian and gluten-free options.
