450g
225ml
(1/2 cup)
12
1
1
4
2
2 tablespoons
2 cm
1
2 tablespoons
1 teaspoon
1 teaspoon
2 teaspoon
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boneless chicken tights
peanut oil
button mushroom, halved
red
pepper. seeded and diced
green pepper, seeded and diced
spring onions, finely chopped
carrot,
thinly sliced
dried black beans
fresh root ginger, peeled and grated
clove garlic, finely chopped
rice wine
chicken stock (available in
hypermarket)
light soy sauce
corn flour dissolved in 4 teaspoon of
water
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- Heat oil in wok until smoking,
add chicken cubes and deep fry for 2-3 minutes. Remove chicken
from wok and drain dry. Pour oil from wok, leaving just 2
tablespoons.
- Add mushroom to wok and stir-fry
for 1 minute. Add red and green pepper, spring onion and carrots
and stir-fry for 2 minutes.
- In a bowl, mash black beans with
ginger, garlic and rice wine. Stir into wok and stir in stock
and soy sauce. Cook for another 2 minutes.
- Stir in corn flour mixture and
bring it to boil, stirring. Stir in chicken and heat through
gently.
- Serve hot.
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