Chicken and Black Bean Stir Fry

Chicken and Black Bean Stir Fry

From Chings Fast Food



Serves 4

1 tbsp groundnut oil (I used 1 tsp and it was plenty)
5 cloves garlic, finely chopped
1 tbsp peeled and grated fresh ginger
1 red chilli, deseeded and chopped
1 birds eye chilli, deseeded and chopped
1 tbsp fermented and salted black beans, rinsed and crushed
450g skinless chicken breast or thigh, cut into 1cm slices
1 tbsp Shaohsing rice wine or dry sherry
2 green peppers, deseeded and cut into chunks (as you see I used yellow)
200ml veg stock
1 tbsp light soy sauce
1 tbsp cornflour mixed with 2 tbsp water

Heat a wok over high heat until it starts to smoke then add the oil.  Add the garlic, ginger and chilles and stir fry for a few seconds then add the fermented black beans and stir quickly.

Add the chicken and stir fry for 1 minute, keeping the ingredients moving in the wok.  As the chicken starts to turn opaque, add the rice wine or sherry.

Add the peppers and stir fry for 1 minute then add the stock and bring to the boil.  Season with the soy sauce then add the cornflour paste and stir to thicken. Once the sauce is thick, serve with rice or noodles.