Ken Hom’s Chicken with Black Bean Sauce

Ken Hom’s Chicken with Black Bean Sauce

Ken Hom's stirfry
This is a perfect dish for The Big Lunch - it can be cooked ahead of time and reheated, and it is also delicious served cold.

Ingredients

  • 450 g (1 lb) boneless, skinless chicken breasts
  • 1 tablespoon light soy sauce
  • 1½ tablespoons Shaoxing rice wine or dry sherry
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornflour
  • 2 tablespoons groundnut (peanut) oil
  • 1 tablespoon finely chopped fresh root ginger
  • 1½ tablespoons coarsely chopped garlic
  • 2 tablespoons finely chopped shallots
  • 3½ tablespoons finely chopped spring onions
  • 2½ tablespoons coarsely chopped salted black beans
  • 150 ml (5 fl oz) chicken stock

Method

Cut the chicken into 5 cm (2 inch) chunks and place in a bowl. Mix with the soy sauce, rice wine or sherry, salt, sugar, sesame oil and cornflour.

Heat a wok over a high heat, then add the groundnut oil. When it is very hot and slightly smoking, add the chicken and stir-fry for 2 minutes.

Add the ginger, garlic, shallots,  tablespoons of the spring onions and the black beans and stir-fry for 2 minutes.

Add the stock, bring the mixture to the boil, then reduce the heat. Cover and simmer for 3 minutes or until the chicken is cooked. Garnish with the remaining spring onions and serve.

This delicious recipe is from Ken Hom’s 100 Quick Stir Fry Recipes.