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Chilli black bean chicken with pepper and oyster mushrooms
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 2
Make Ching He-Huang’s classic chicken stir fry for a quick, tasty and healthy mid-week supper for the family
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Ingredients
- 2 Chicken breast
- 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
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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Latest Comment
Lovely dish, ching makes everything look easy.
This is a very tasty and fulfilling dish. I love it! Thanks Ching