Stir-fried chicken with fermented black beans and bell peppers

Here’s part two of my growing bell peppers post, featuring a recipe cooked with the harvested bell pepper ^_^

This is a deliciously homely and pleasing Chinese stir fry dish which I learned from a cookbook. There were so much flavour in this dish, that we needed extra rice to go with it

Ingredients
(Serves 2)

Credits: Recipe taken from “100 Homemade Dishes” by Irene Wong

150g chicken, chopped to small pieces
1/2 red bell pepper, cut to wedges
1/2 green bell pepper, cut to wedges
1 tsp fermented black beans (finely chopped)
1/2 tbsp chopped garlic
1 tsp chopped shallots
1/2 tbsp Chinese cooking wine (”shaoxing”/”hua tiao” wine)
1 tbsp cooking oil

marinade:
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
dash of white pepper
1 tsp corn starch
1 tsp olive/vegetable oil

Seasoning:
1.5 tbsp water
1/4 tsp sugar
1 tsp oyster sauce
1/2 tsp corn starch

Directions
1. Mix chicken with marinade and leave on for at least 10 minutes.
2. In a wok, heat oil and stir fry bell pepper wedges until cooked and side aside on a plate.
3. Using the remaining oil, stir fry fermented black beans, shallots and garlic till fragrant.
4. Add in chicken pieces and stir fry for 2 minutes. Sizzle cooking wine, cover the lid and cook for 3 minutes.
5. Pour in seasoning slowly and stir until the sauce is thick.
6. Return cooked bell peppers to wok and stir evenly.

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This is my entry for :Grow Your Own”, a food blog event started by Andrea, and currently hosted by … me!! Do you grow your own food too? Details on how to participate in the current edition here.

Tagged as: bell pepper, Chicken, fermented black beans