Name: Chicken Stir-Fry with Black Beans
Ingredients: 225 g Skinless chicken fillets; cut into 2.5cm/1"; ; pieces; 2 Garlic cloves; 1 2 1/2 cm pie root ginger; 1/2 Heaped tsp crushed chilli flakes; 1 tb Chinese black beans; (from an Oriental; ; store) or 4 tbsp; ; black bean sauce; ; (from a jar); 4 tb Groundnut oil; 1 Onion; finely chopped; 1 Carrot; 1 sm Red pepper; 1 sm Yellow pepper; 225 g Frozen rice; (Uncle Ben's); 120 ml Chicken stock; 1 tb Dark soy sauce; 2 tb Rice vinegar; pinch sugar; 50 g Frozen peas; thawed; 1/2 ts Ground black pepper; 1 ts Sesame oil; 75 g Sugar snap peas; 4 Spring onions; finely chopped,; ; plus spring onion; ; tassels to garnish; 2 ts Cornflour; slated with two; ; tbsp of water; 1 Egg white; plus 1 large egg; 1/2 ts Salt; 2 ts Cornflour

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Can’t, Cook, Won’t, Cook	2	servings

INGREDIENTS

225	g	Skinless chicken fillets; cut into 2.5cm/1"
		; pieces
2		Garlic cloves
1		2 1/2 cm pie root ginger
1/2		Heaped tsp crushed chilli flakes
1	tb	Chinese black beans; (from an Oriental
		; store) or 4 tbsp
		; black bean sauce
		; (from a jar)
4	tb	Groundnut oil
1		Onion; finely chopped
1		Carrot
1	sm	Red pepper
1	sm	Yellow pepper
225	g	Frozen rice; (Uncle Ben's)
120	ml	Chicken stock
1	tb	Dark soy sauce
2	tb	Rice vinegar; pinch sugar
50	g	Frozen peas; thawed
1/2	ts	Ground black pepper
1	ts	Sesame oil
75	g	Sugar snap peas
4		Spring onions; finely chopped,
		; plus spring onion
		; tassels to garnish
2	ts	Cornflour; slated with two
		; tbsp of water
1		Egg white; plus 1 large egg
1/2	ts	Salt
2	ts	Cornflour

INSTRUCTIONS

FOR THE VELVETING
1 For the Velveting: Lightly beat the egg white, salt and cornflour
in a bowl. Add the chicken and put in the freezer for five minutes.
2 Roughly chop the garlic and ginger and place in a mini-blender with
the chilli flakes and black beans and whiz to a coarse paste.
3 Heat half the oil in a large saute pan. Add the onion to the pan
and cook for five minutes, stirring until soft.
4 Place 330ml/1/2 pint water in a pan and bring to the boil. Cut the
carrots on the diagonal and cut the peppers into diamond shapes.
5 Stir the chicken and drain with a slotted spoon. Remove the pan of
boiling water from the heat and add the chicken, stirring to prevent
it from sticking. Then return to the heat.
6 Cook for a further 11/2 minutes until white and tender. Drain on
kitchen paper. Add the rice to the onion and cook for three minutes,
stirring.
7 Heat a wok and swirl in the remaining oil. Add the garlic mixture
and stir- fry for 15 seconds, add the carrots and stir-fry for a
minute.
8 Stir in the chicken and the peppers. Pour in the stock and add the
soy sauce, vinegar and sugar, increase the heat and bring to the boil.
9 Add the peas to the rice and stir-fry until just heated through.
Season with the remaining salt and the pepper.
10 Mix together the large egg with the sesame oil and then pour into
the rice in a thin, steady stream, stirring all the time, then
stir-fry for another minute or two until the eggs have set.
11 Reduce the chicken mixture to a simmer, add the sugar snap peas and
spring onions and cook for 1-2 minutes until tender.
12 Stir the slated cornflour mixture into the wok. Cook for a minute
or so until the sauce clears and thickens. Place some of the rice in
a Chinese bowl and spoon some of the chicken mixture on top. Garnish
with spring onion tassels and serve at once.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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