Tuesday, April 30, 2013

Black Bean Chicken

This dish is super quick and easy, but packs a lot of flavour. We cut back on the chicken and increased the peppers keeping the marinade and sauce the same, but you could easily increase the chicken instead.

One year ago: Watercress, Endive, and Blue Cheese Salad

Black Bean Chicken (from Every Grain of Rice)

2 boneless chicken thighs (225g), cut into 3/8" cubes
1 small green bell pepper or 1/2 each red and green
3 tbsp cooking oil
3 garlic cloves, sliced
an equivalent amount of ginger, peeled and sliced
2 tbsp fermented black beans, rinsed and drained
1 - 2 tsp ground chilies
2 tbsp finely sliced spring onion greens
1 tsp sesame oil
1 tbsp Shaoxing wine
1/4 tsp salt
1 1/2 tsp potato flour
1 tsp light soy sauce
1 tsp dark soy sauce

1. Mix chicken with marinade ingredients. Set aside.
2. Cut peppers into small squares to match chicken.
3. Heat wok over high heat and add 1 tbsp of oil. Add pepper and stir-fry until hot and slightly cooked, but still crisp. Remove and set aside.
4. Reheat wok over high heat. Add remainder of oil. Add chicken with marinade and stir-fry to separate pieces.
5. When chicken is pale, add garlic and ginger and stir-fry until fragrant.
6. Add ground chili and return peppers to wok.
7. Stir-fry until chicken is cooked through. Remove from heat. Stir in spring onions and sesame oil. Serve.

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