Wednesday, October 31, 2012

Allergy free Chinese chicken with black bean sauce recipe

Chicken coating
  • 1 double breast chicken, cut into 1-2cm sliced
  • 2 tsps cornflour
  • 1 tsp rice wine or dry sherry
  • 2 tsps allergy free soy sauce replacer
  • ½ tsp salt
  • 1 tsp olive oil
Black bean mixture
Stock and seasoning
  • ⅓ cup chicken stock made of 1 Massel Salt Reduced Ultracube
  • 1 tbsp rice wine or dry sherry
  • ¼ tsp salt
To cook
  • 2 tbsps olive oil for cooking
  • 1 red onion, sliced
  • ¼-½ tsp chilli flakes or powder, to taste
  • 1 carrot, halved lengthwise and thinly sliced
  • ½ green capsicum, sliced
  • 1 shallot, finely shredded

  • In a medium bowl, combine the chicken, cornflour, 1 teaspoon of the rice wine, soy sauce replacer, ½ teaspoon of salt and 1 teaspoon of the oil.
  • Stir to combine.
  • In a small bowl, mash the black beans with the garlic, ginger, and remaining soy sauce replacer.
  • In another small bowl, combine the stock and remaining 1 tablespoon of rice wine.
  • Set aside.
  • Heat a large wok over a high heat until hot.
  • Swirl in the remaining 2 tablespoons of olive oil and add the red onion and chilli.
  • Use a spatula to stir-fry for 30 seconds or until the onions soften.
  • Push the onion to the sides of the wok.
  • Carefully add the coated chicken and spread it in one even layer in the wok.
  • Cook for 1 minute without stirring, letting the chicken begin to sear.
  • Stir-fry for 1 minute or until the chicken is lightly browned but not cooked through.
  • Add the carrots, capsicum and black bean mixture.
  • Stir-fry 30 seconds or until fragrant. 
  • Swirl the stock mixture into the wok and sprinkle over the remaining ¼ teaspoon of salt.
  • Stir-fry 1 to 2 minutes or until the chicken is cooked through.
  • Stir in the shredded scallion.
  • Serve with rice.

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