Tuesday, 27 November 2012

Attempt #22: Chicken with Scallions and Black Bean Sauce

I bought a jar of black bean sauce and was looking at a different way to cook using it apart from steaming my dish with it. I didn’t expect Jamie to have a recipe with black bean sauce but it was a pleasant surprise when I found a recipe this recipe of his – sizzling beef with scallions and black bean sauce.

However, instead of beef, I replaced it with chicken and I steamed the rice separately instead of frying it.

The result:

Really simple dish to make and goes well with rice. The cilantro leaves or coriander, provides that spicy, strong fragrant that enhances the ginger, garlic, chille and scallions mixture. And for anyone who loves sesame oil… you would just love this dish.
In short, an interesting discovery. A Chinese-inspired Jamie Oliver dish that my parents or for folks who are not fans of Caucasian / European based dishes can appreciate. J


sea salt and freshly ground black pepper
Approx. 300gm of chicken
a thumb-sized piece of fresh ginger
2 cloves of garlic
½ a fresh red chilli
2 spring onions
a small bunch of fresh coriander
1 tablespoon sesame oil
1 tablespoon groundnut oil (or any oil for frying)
2 tablespoons of good-quality black bean sauce
1 tablespoon soy sauce
2 limes


1.      Halve and deseed your pepper and cut it into thin strips.

2.      Peel and finely slice the ginger and garlic.

3.      Finely slice the chilli.

4.      Cut the ends off your spring onions and finely slice.

5.      Pick the coriander leaves and put to one side, and finely chop the coriander stalks.

6.      Get yourself a big bowl and put in the ginger, garlic, chilli, spring onions, coriander stalks and chicken. Add the sesame oil and mix everything together.

To cook your stir-fry:

7.      Preheat a wok or large frying pan on a high heat and once it’s very, very hot add half of the groundnut (frying) oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn’t burn. Add the black bean sauce, and stir in half the soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper.

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