Chicken In Black Bean Sauce With Mushrooms
|Peanut oil||250 Milliliter|
|Boneless chicken breast||500 Gram, cubed|
|Button mushrooms||10 , halved|
|Pepper red||1⁄2 , seeded and diced|
|Green pepper||1⁄2 , seeded and diced|
|Onions spring||4 , finely chopped|
|Carrots||2 , thinly sliced|
|Dried black beans||2 Tablespoon, washed|
|Root ginger||2 1⁄2 Inch, peeled and grated|
|Ginger||2 1⁄2 Inch, peeled and grated|
|Garlic||1 Clove (5 gm), finely chopped|
|Rice wine||2 Tablespoon|
|Vegetable stock||250 Milliliter|
|Light soy sauce||1 Tablespoon|
|Cornflour mixture||2 Tablespoon|
|Corn flour mixture||2 Tablespoon|
In a wok, heat oil until smoking, add chicken cubes and deep fry for 2 minutes.
Using a slotted spoon, lift chicken from oil and drain on absorbent kitchen paper.
Pour oil from wok, leaving just 2 tablespoonsful.
Add mushrooms to wok and stir fry for 1 minute.
Add red and green peppers (capsicums) and spring onions and carrots, stir fry for 3 minutes.
In a bowl, mash black beans with ginger, garlic and rice wine or dry sherry, stir into wok then stir in stock and soy sauce.
Cook for another 2 minutes.
Stir in cornflour (cornstarch) mixture and bring to the boil, stirring.
Stir in chicken and heat through gently.