I have been busy very these days so I haven’t been keeping up with this blog lately. But that doesn’t mean I haven’t been eating On one of the rare days I get to watch TV I was watching Kylie Kwong make blue swimmer crabs with black bean sauce and that made me salivate. Too bad I had no crabs on hand so I used chicken instead for the dish and adapted other ingredients and it was good.
Ingredients (serves 4-6)
1/2 carrot, cut into star shaped
1 small stalk celery, sliced into thin diagonals
3 whole chicken breasts, sliced thinly
3 cloves garlic, chopped
1 small red capsicum, cut into squares
4 teaspoons Lee Kum Kee black bean garlic sauce or 2-3 teaspoons black beans
1 teaspoon sesame oil
1-2 teaspoons Shao Xing wine
1-2 teaspoons sugar
oil for stir-frying
1. In a wok, bring 2 litres of water to a rapid boil and add in carrots and celery. Boil for 1-2 minutes and remove from wok. Set aside.
2. Drain water from the wok and wipe it dry. Heat wok on high heat then add in about 3 tablespoons of oil and swirl to coat the wok. Stir fry chicken in 2 batches until cooked. Transfer onto a plate and reserve chicken juice that have come out. Set aside. Then heat 1 tablespoon of oil on high heat and stir fry capsicum for 1 minute. Transfer to a plate and set aside.
3. In the same wok, saute garlic in 1 tablespoon oil. Add in black bean sauce, sesame oil, and Shao Xing wine. Saute for about 30 seconds. Then add in reserved chicken juice and mix well. Add sugar and adjust according to your taste. Add in chicken and sauté and coat it with the black bean sauce for about a minute. Then add in the vegetables and mix together with the chicken and sauce.
4. Transfer to a serving plate and serve with rice.