You will find many of the ingredients in local Asian stores. Don’t be put off by names you don’t recognise, like shaoxing or Chinese rice cooking wine; sherry, or any other rice wine, will suffice. If you cannot find potato flour, cornflour is fine, (although potato flour will create a crisper result and when used for thickening the sauce will be richer and clearer). A good wok is a worthwhile investment for quick and efficient cooking of Asian food.The key to this black bean and chicken recipe is the marinating; it’s important to allow the flavours to develop over time. Once that is done the process is quick and simple. I prefer the peppers to retain a bit of crunch, but it depends on taste. This dish is also delicious the next day.
Ingredients
| 2 tsp | Potato flour |
| 2 Tbsp | Soy sauce |
| 2 Tbsp | Sweet soy sauce |
| 2 Tbsp | Shaoxing rice wine |
| 1 pinch | Salt |
| 8 | Chicken breasts, boneless, cut into 4 (Main) |
| 2 Tbsp | Oil |
| 3 cloves | Garlic, sliced |
| 1 Tbsp | Grated ginger |
| 1 | Red pepper, cut into chunks |
| 1 | Green pepper, cut into chunks |
| 1 cup | Black beans, cooked (Main) |
| 1 | Spring onion, sliced |
| 1 serving | Coriander leaves, to garnish |
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Directions
- Place flour, both soy sauces, shaoxing, salt and chicken cubes in a bowl. Stir well, cover and leave to marinate, preferably overnight, or for at least 2 hours.
- Heat oil in a frying pan or wok. Add garlic and ginger, cooking quickly for 2 minutes. Add peppers and cook until still a little crunchy. Remove from pan and set aside.
- Add a little extra oil if needed. Fry chicken, browning on all sides, and cook through. Add a little water if the pan gets too hot.
- Return peppers to pan with beans, chilli and spring onion. Season with salt and pepper.
- Sprinkle with coriander and serve hot with brown rice.