LOCATION: Recipes >> Asian >> Stirfry Chicken 10
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Stirfry Chicken 10
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CHICKEN WITH BLACK BEAN SAUCE ON CRISPY NOODLES
450 g / 1 lb boneless skinless chicken breasts
2 Tbsp Chinese rice wine or dry sherry
2 Tbsp light soy sauce
1 Tbsp groundnut oil
1 heaped Tbsp finely chopped fresh root ginger
1 generous Tbsp finely chopped garlic
1 small red pepper, seeded and cut into long, thin slices
2 spring onions, cut into long diagonal slices
3 Tbsp black bean sauce
6 Tbsp chicken stock or water
oil, for deep frying
200 g / 8 oz rice vermicelli noodles
Cut the chicken into 5 cm / 2 in chunks and put in a bowl or shallow
dish. Pour in the rice wine or sherry and soy sauce, stir to mix.
Marinate for 30 minutes.
Heat a large wok. Add the tablespoon of oil and when it is hot,
add the ginger, garlic and red pepper. Stir fry for about 1 minute,
then add the marinated chicken and stir fry over a very high heat
for 4 - 5 minutes until brown. Add the spring onions, stir, then
add the bean sauce and chicken stock or water. Simmer for about 1
minute to finish cooking the chicken. Keep warm.
Meanwhile, cook the noodles: heat the oil in a wok or deep frying
pan. Add a quarter of the noodles (no more as they expand quite a
lot) and fry for about 30 seconds, until puffed and very pale
golden. Lift out with a slotted spoon or spoon strainer and drain
on kitchen paper, then repeat with the remaining noodles. To serve,
arrange the chicken on a bed of crispy noodles with the black bean
sauce drizzled over.
Serves 6
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