serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 450g chicken pieces
- ½ tbsp light soy sauce
- ½ tsp granulated sugar
- 1 tsp Shaoxing wine (Chinese rice wine)
- 2 tbsp vegetable oil
- ¼ tsp cornflour
- ¼ tsp salt
- ½ tbsp fermented black beans, rinsed and chopped
- 1 clove garlic, chopped
- 6 shallots, halved
- 1 large red chilli, roughly chopped
- 1 green chilli, roughly chopped
- 4 spring onions, stems only, cut into 4cm lengths, plus extra to garnish
- ¼ tsp sesame oil
- steamed rice, to serve
Marinating time 10 minutes
Instructions
Rinse the chicken in cold water and cut it into bite-size chunks. Combine the chicken, soy sauce, ¼ teaspoon sugar, ½ teaspoon wine, ½ tablespoon vegetable oil, cornflour, and salt in a large bowl. Set aside and marinate for 10 minutes.
Combine the black beans, garlic, ¼ teaspoon sugar, and ½ tablespoon vegetable oil in a bowl and mix well.
Heat the remaining 1 tablespoon vegetable oil in a wok or large frying pan over medium-high heat, add the shallots, and fry for 1–2 minutes until fragrant. Add the chicken and stir-fry over medium heat for 3 minutes until half cooked. Put the black bean mixture and the chillies on top of chicken.
Do not stir. Sprinkle the remaining ½ teaspoon wine along the inside of the wok, reduce to low heat, cover, and simmer for 2 minutes.
Remove the lid, increase to high heat, and stir-fry the ingredients in the wok until the chicken is fully cooked. Toss in the spring onions and sesame oil.
Transfer to a serving plate, garnish with more spring onions, and serve with rice.
Image and recipe from China: The Cookbook by Kei Lum Chan and Diora Fong Chan (Phaidon, hbk, $59.95) . Read more about the authors and see other recipes from the book here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
