Chicken And Black Bean Stir Fry Recipe

INGREDIENTS:

• 500 gram skinless boneless chicken breast, thinly sliced
• 2 teaspoon corn starch
• 2 teaspoon light soy sauce
• 2 teaspoon sesame oil
• 1 tablespoon Shaoxing
• 2 tablespoon oil
• ½ onion, sliced
• 8-10 dried red chilies
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 1 tablespoon fermented black soy bean, soaked in water until fluffy, drained
• 1 tablespoon dark soy sauce
• 4 stalks celery, sliced diagonally, about ½ inch thick slices
• ⅓ cup chicken stock
• salt, to taste
• 2 tomatoes, remove seeds, thinly sliced
• 4 stalks cilantro, chopped into 1 inch sections

INSTRUCTIONS:

1. Combine chicken with corn starch, light soy sauce, sesame oil, and Shaoxing in a mixing bowl. Set aside for 15 minutes.
2. Heat oil in a wok on medium-high heat, sauté onion and red chilies, cook until onion starts to wilt.
3. Add chicken, spread evenly into a layer and let it cook undisturbed for 1 minute. Then stir and cook for another minute.
4. Add garlic, ginger, fermented black soy bean, and dark soy sauce. Mix well. Cook for 30 seconds.
5. Add celery slices, mix well, cook for 30 seconds.
6. Add chicken stock, mix well. Cover the wok and let it cook for 2 minutes.
7. Open the lid and add salt as needed.
8. Turn off heat, add tomato slices and cilantro. Mix well. Transfer to a serving plate and serve with steamed white rice.

Source: Daily Cooking Quest 

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