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Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients (for 4 people) :
-2 boneless chicken thighs(225g)Method: Cut the chicken into 1–2 cm cubes and put into a bowl.
-1 smallish green pepper, or 1/2 each red and green pepper
-3 tbsp cooking oil
-3 garlic cloves, peeled and sliced
-An equivalent amount of ginger, peeled and sliced
-2 tbsp fermented black beans,rinsed and drained
-1–2 tsp ground chillies, to taste
-2 tbsp finely sliced spring
-1 tsp sesame oil
For the marinade:
-1 tbsp Shaoxing wine
-1/4 tsp salt
-11/2 tsp potato flour
-1 tsp light soy sauce
-1 tsp dark soy sauce
Stir together the marinade ingredients, add to the chicken and mix well.
Cut the pepper(s) into small squares to match the chicken.
Heat a wok over a high flame, add 1 tbsp of the oil, then the peppers and stir-fry until hot and slightly cooked, but still crisp. Remove and set aside.
Reheat the wok over a high flame. Add the remainder of the oil, swirl it around, then tip in the marinated chicken and stir-fry to separate the pieces.
When they have separated and are starting to become pale, add the garlic and ginger and stir-fry until they smell delicious.
Add the black beans and stir a few times until you can smell them.
Then add the ground chillies and return the peppers to the wok. Continue to stir-fry until the chicken is just cooked through and everything is sizzlingly delicious, seasoning with salt to taste.
Then stir in the spring onions and, off the heat, the sesame oil. Serve.