Black Bean Chicken

A Simply Cook recipe " Our fusion of Chinese dishes where Kung Pao Chicken meets Black Bean Sauce. Notice a hint of heat reminiscent of Kung Pao with deep flavours of fermented black beans served over egg fried rice." Please note I have taken the information from the Simply Cook recipe card.

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Step 1

Whisk 1 egg with 1 heaped tbsp cornflour in a bowl to make a paste then add the chicken and toss to coat.

Step 2

Heat some oil in a wide, non stock pan over medium-high heat. When hot, lift the chicken from the batter with tongs and fry in batches until golden, then remove from the pan.

Step 3

Add the peppers and 1 tbsp water to the pan and fry for 2 mins

Step 4

Add the black bean paste with 80ml water to the pan and fry for 2 mins

Step 5

Stir in the garlic chilli sauce

Step 6

Return the chicken to the pan and toss to coat in the sauce. Let it cook for 4-5 mins, or until the chicken is cooked through and the sauce has thickened slightly, then turn off the heat.

Step 7

In a separate pan, fry the onion in a little oil and a knob of butter for 2 mins until soft.

Step 8

Push the onion aside and crack the 2nd egg into the pan. Let it set a little then scramble it and mix it in.

Step 9

Add the rice (no need to pre-cook it) and stir fry for 2 mins

Step 10

Stir through the spring onions

Step 11

Serve the chicken over your fried rice, with some cashews (if using) on top.