Last Updated on May 19, 2021 by Simon Fan
Tian mian jiang (甜面酱), meaning “sweet flour sauce” in Mandarin, is a dark brown fermented sauce made primarily from wheat flour, water, and salt. Also known as sweet bean sauce, it’s a key ingredient in the cuisines of Beijing and northern China.
Many stir-fried dishes from the North use tian mian jiang to flavor meat, seafood, and vegetables. 
Without tian main jiang, you cannot make authentic Peking duck or zha jiang noodles.
The dish I’m sharing here is another example of tian mian jiang-flavored classics from Beijing. Here, the tender chicken and crunchy walnuts create a nice textural contrast, and the sweetness from tian mian jiang counterbalances the mild bitterness of the walnuts.
I’ve also made this dish with pecans instead of walnuts with equally great results.
By the way, tian mian jiang is used in other parts of China as well. For example, it plays a key role in the fantastic Sichuan twice-cooked pork. You can find tian mian jiang made by quality brands such as Liu Bi Ju at Chinese grocery stores or online. Otherwise, hoisin sauce is an acceptable substitute, though it’s not as nuanced or complex in my opinion.
Stir-fried chicken and walnuts with tian mian jiang (酱爆核桃鸡丁)
Serves 2
Ingredients
8 oz (230 g) boneless and skinless chicken breast or thigh, cut into ½-inch (1.3 cm) cubes
Marinade
⅛ teaspoon salt
2 teaspoons Shaoxing wine
½ tablespoon potato starch or cornstarch, mixed with ½ tablespoon water
Sauce
2 tablespoons tian mian jiang (sweet flour sauce) or hoisin sauce
½ teaspoon grated ginger
2 teaspoons Shaoxing wine
1 teaspoon soy sauce
¼ teaspoon Zhenjiang (aka Chinkiang) vinegar
¼ teaspoon sugar
2 tablespoons vegetable oil
2 oz (60 g) toasted walnuts or pecans
1 teaspoon sesame oil
Salt and freshly ground white pepper
1 scallion white, cut into 2-inch-long (5 cm) strips
Directions
- Mix the chicken with the ingredients for the marinade in a bowl. Let marinate for 15 minutes.
- Combine all the ingredients for the sauce in a small bowl and mix well.
- Heat a wok or skillet over medium heat until hot, then swirl in the oil. When the oil starts to shimmer, add the chicken and stir-fry until just cooked through, about 1½ minutes. Use a slotted spoon to transfer the chicken to a plate, leaving the remaining oil in the wok.
- Turn the heat to low. Add the sauce to the wok and cook until it thickens, about 15 seconds. Return the chicken to the wok, and stir to coat the chicken nicely with the sauce, about 30 seconds. Turn off the heat and mix in the walnuts and sesame oil. Adjust the seasoning with salt and pepper as needed, and serve garnished with the scallion strips.
