Black beans with chicken and peppers
( SERVES 4 )
Photo by Babiche Martens
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.
|2 tsp||Potato flour|
|2 Tbsp||Soy sauce|
|2 Tbsp||Sweet soy sauce|
|2 Tbsp||Shaoxing rice wine|
|8||Chicken breasts, boneless, cut into 4|
|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|
|1||Spring onion, sliced|
|1 serving||Coriander leaves, to garnish|
- 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.