Chilli black bean chicken with pepper and oyster mushrooms

Method

1. For the black bean sauce: combine all the ingredients in a bowl and set aside until needed.

2. Coat the chicken lightly in the cornflour. Heat a wok over high heat and add the groundnut oil. Add the chicken, let it settle for less than a minute and then start to stir-fry. When the chicken starts to turn opaque, add the rice wine. Stir-fry for less than 2 minutes until the chicken has cooked through. Set aside on a plate.

3. Add the peppers and oyster mushrooms to the wok with a splash of water to create some steam and stir-fry until al dente for 1 minute. Return the chicken to the wok, add the prepared black bean sauce and stir and cook for 30 seconds.

4. To serve, place a mound of jasmine rice on the side of the plate and ladle the chicken stir-fry on the side.

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Ingredients

2 skinless chicken breasts, finely sliced
3 tbsp cornflour
2-3 tbsp groundnut oil
1 tbsp Shaoxing rice wine
1 green pepper, sliced
100g oyster mushrooms, coarsely sliced
steamed jasmine rice, to serve

For the black bean sauce

3 large garlic cloves, finely chopped
2 cm piece Ginger, finely chopped
2 red chillies, seeds removed and finely chopped
2 tbsp light Soy sauce
2 tbsp fermented salted black beans, washed and crushed

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