Chicken Cubes In Black Bean Sauce

Hi everyone, how was your Chinese New Year? Mine was great, had a great time with my sisters and families at my dad's place and we had a blasting beautiful fireworks display! And of course, lots of eating!

I would like to thank everyone for the recent Bake-Along's theme, Chinese New Year Cookies. There was a total of 211 submissions and clearly Pineapple Tarts is the top favourite. To view all the wonderful cookies that everyone has shared, please click here.  Even though we still have another week to go before Chinese New Year is over, it is back to daily routine for most of us.

Today, I'm sharing a simple stir-fry chicken dish that is suitable for "everyday dish", very nice eaten with plain cooked jasmine rice.

This is a simple recipe taken from one of our local cooking books. I have replaced the green capsicum with spring onions, simply because I have harvested a large bunch of spring onions from my garden.

Enjoy!

Chicken Cubes In Black Bean Sauce
(adapted from "Hawkers' Fair Simplified")
1 piece boneless chicken breast, about 300gm, cubed
1/2 tbsp sliced garlic
5 slices ginger
2 tbsp fermented black bean, soaked, chopped
1 green capsicum, sliced (replaced with a bunch spring onions, separating the whites and the green parts, cut into 1-1/2 inch sections)
1 onion, sliced
1 red chilli, sliced

Marinade :
1 egg white
1/2 tsp salt
1 tsp light soy sauce
1/4 tsp pepper
1 tbsp water
1 tbsp corn flour

Seasoning :
1/2 tbsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar (1/2 tsp)
1/2 tsp sesame oil
1 tsp Shaoxing wine
2 tbsp water
1 tsp corn flour mixed with 2 tbsp water, for thickening

1. Combine chicken breast with marinade and season for 30 minutes. Deep-fry in hot oil until golden brown. Dish and drain.
2. In a clean wok, heat up 1 tbsp oil, sauce garlic and ginger until fragrant. Add in fermented black beans and stir-fry until aromatic.
3. Add in green capsicum (white part of spring onions), onion, red chilli and stir well. Add in seasoning, chicken cubes and mix well. Add in green spring onions. Thicken with corn flour solution and dish up.

I am linking this post to :

Cook-Your-Books #9 hosted by Kitchen Flavours