Food Network UK

Chicken and black bean stir-fry

1

Recipe by Ching-He Huang

Ingredients

  • 1 tbsp groundnut oil
  • 1 tbsp cornflour blended with 2 tbsps cold water
  • 1 tbsp light soy sauce
  • 200ml vegetable stock
  • 2 green peppers, deseeded and cut into chunks
  • 1 tbsp Shaohsing rice wine or dry sherry
  • 450g skinless chicken breast, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1 tbsp yellow bean paste
  • 1 tbsp fermented salted black beans, washed and crushed
  • 1 birds eye chilli, deseeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 medium red chilli, deseeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tbsp freshly Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated root ginger
  • 5 garlic cloves, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • Steamed jasmine rice or egg-fried rice to serve

Use imperial measurements

Method

How to make Chicken and black bean stir-fry

1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the fermented black beans and yellow bean paste and stir quickly.

2. Add the chicken Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to turn opaque, add the rice wine or sherry.

3. Add the green peppers and stir-fry for 1 minute, then add the stock and bring to the boil. Season with the soy sauce, then add the blended cornflour and stir to thicken. Serve with jasmine rice or egg-fried rice.