INGREDIENTS
For the marinated chicken- 200g boneless, skinless
chicken thighs, finely
sliced - ½ tbsp sesame oil
- 1 tsp sugar
- 1 pinch Chinese five-spice
- 2 tbsp light soy sauce
- 1 tbsp cornflour
For the sauce - 2 tbsp oyster sauce
- ¼ tsp dark soy sauce
- 200ml Tsingtao beer
For the dish - 1 tbsp olive oil
- ½ an onion, sliced
- ½ a pepper, sliced
- ½ thumb-sized piece
of ginger, finely sliced - 1 tsp fermented Chinese
black beans, finely
chopped - 2 cloves garlic, finely
chopped
To finish - sesame oil
- 1 spring onion, sliced
on an angle
METHOD- For the marinated
chicken, place all
ingredients in a large bowl,
adding the cornflour last,
and massage everything
well into the meat until
completely coated.- For the sauce, place
all the ingredients in a
small bowl, mix well,
and set aside. - Build your ‘wok clock’:
using a plate as the face of
your clock, place the onions
and peppers at 12 o’clock.
Working clockwise, set
out the ginger, black
beans, garlic, and chicken. - For the dish, heat the oil
in a wok set over high heat.
Once smoking hot, add
the onions and peppers,
and begin to stir-fry. Once
slightly softened, reduce
the heat slightly and add
the ginger, black beans and
garlic and fry for 1 minute. - Push the vegetables
toward the back or side
of the wok, increase the
heat to high, and add the
marinated meat to the wok. - Add the sauce to the
wok, bring to a vigorous
boil, and stir fry for 2-3
minutes, or until the
sauce thickens. - Add a dash of sesame oil,
garnish with spring onion,
and serve, accompanied by
steamed jasmine rice.
Black bean chicken
Adding a good glug of Tsingtao beer to this stir-fried
black bean chicken helps accentuate the bi ersweet,
savoury flavour of the beans and ginger.
Serves 2-3Recipe courtesy of Jeremy Pang, School of WokPROMOTIONSchool_of_Wok_PromoCATHY ZP.indd 83 03/04/2017 21:08