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Black bean sauce chicken
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| Ingredients (Serves 2) | |
| 200g | boneless chicken fillets, cut to bite-sized pieces |
| 1 tbsp | cooking oil |
| 1/2 | red or yellow bell pepper, de-seeded and cut to bite-sized wedges |
| 1/2 | green bell pepper, de-seeded and cut to bite-sized wedges |
| 2 tsp | dried fermented black beans, (rinsed, patted dry & mashed slightly with a fork) |
| 3 cloves | garlic, peeled and finely chopped |
| 3 slices | ginger, finely chopped |
| - 2 chilli padi, thinly sliced (adjust or omit to your preference) | |
| 2 | shallots, peeled and finely chopped |
| Marinade: | |
| 1/2 tsp | light soy sauce |
| 1/2 tsp | dark soy sauce |
| 1/2 tsp | sesame oil |
| 1 tsp | Chinese wine, (Shao Hsing or Hua Tiao) |
| 1 tsp | corn starch |
| Sauce, (mix well): | |
| 1/4 cup | water |
| 1 tsp | oyster sauce |
| 1 tsp | hot bean sauce, la dou ban jiang (????), optional |
| 1/2 tsp | sugar |
Directions
1. Combine chicken with marinade for at least 15 minutes.
2. In a wok, heat oil and stir fry bell pepper wedges until cooked, about 2 minutes. Set aside on a plate.
3. Using the remaining oil, stir fry fermented black beans, shallots, garlic and ginger until fragrant, about 30 seconds.
4. Add chicken pieces and stir fry until the surface is cooked, about 2 minutes.
5. Add sauce ingredients, mix well, cover the lid and simmer for about 3 minutes.
6. Thicken the sauce with cornstarch solution. Return and stir in cooked bell peppers to coat evenly in the sauce.
Recipe uploaded with Shop'NCook for iPhone.
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