JASMINE CHINESE KINGSBRIDGE
STIR FRY CHICKEN IN BLACK BEAN SAUCE SERVES TWO

2 De-skinned chicken breasts, sliced
1 Tablespoon of Black Beans, finely chopped (available from all Chinese supermarkets) or bought in
Black Bean Sauce if the above is unavailable.
1 Tablespoon of finely chopped Garlic
¼ Teaspoon of ground White Pepper
1 ½ Tablespoons of Oyster Sauce
½ Green Pepper, sliced
1 Medium Onion, sliced
1 Tablespoon fresh Ginger, finely chopped
2 ½ Tablespoons of Vegetable Oil
¼ Pint fresh Chicken Stock
2 Tablespoons Bamboo Shoots, sliced
½ Teaspoon Dark Soya Sauce
½ Teaspoon of Cornflower
Dash of Soya Sauce

THE SOUTH HAMS RADIO COOKBOOK

 

 

Heat the oil in a large pan or wok. Add garlic, black bean sauce and ginger, stirring all the time until the garlic is lightly browned.

Add oyster sauce, stirring all the time and then slowly add chicken stock. Finally add the vegetables, soya sauce and meat.

Stir until the chicken is cooked. Thicken with cornflower.

Season to taste.

This recipe works equally as well with Beef, Fish, Scallops and Duck.

Serve immediately and enjoy!