Chicken In Black Bean Sauce- Recipes Of UK

Chicken In Black Bean Sauce- Recipes Of UK


Serves 4


  • 250 gm boneless chicken (2 small thin breasts)
  •  ½ tsp salt, ½ tsp pepper, 1 tsp soya sauce, ½ tsp garlic paste 
  • 1 egg, 2 tbsp cornflour, 2 tbsp flour (maida)

SAUCE

  • 1 tbsp oil 
  • 1 tbsp ginger-garlic - minced or very finely chopped 
  • 5 tbsp black bean sauce, ready-made
  • 2 baby corns - sliced diagonally
  •  a few juliennes of red bell pepper
  •  a few juliennes of yellow bell-pepper a few juliennes of green capsicum
  •  ½ onion - cut into 4 pieces and separated
  •  250 ml stock (1¼ cups) or 1¼ cup water mixed with 1 stock/soup cube
  •  ¼ tsp salt, or to taste, a pinch of ajinomoto 
  • ½ tsp sugar or to taste 
  • ½ tsp soya sauce, 1 tsp tomato ketchup, optional
  • 4 tbsp cornflour dissolved in ½ cup water

*

  1. Wash and pat dry chicken. Freeze chicken breast for 30 minutes. Cut cold chicken into thin strips with a sharp knife.
  2.  Mix cornflour and flour in a bowl. Add egg and mix very well to break all the lumps. Add soya sauce, salt, pepper, and garlic. Add chicken to this mixture and keep aside for 20 minutes. 
  3. Heat oil for deep frying in a kadhai. Reduce heat. Add chicken strips. Deep fry for 1½ minutes till done. Do not over fry. Fry the chicken in 3-4 batches. Do not fry longer as it will turn the chicken hard. Keep aside.
  4.  For the sauce, heat oil and remove from fire. Add ginger-garlic. Do not let the ginger-garlic change color to brown.
  5.  Add the black bean sauce and the vegetables. Stir for half a minute.
  6. Add the stock, salt, ajinomoto, sugar, and soya sauce. Boil.
  7.  Add the cornflour paste and mix it well. Bring to a boil.
  8.  Add chicken. Simmer for 3-4 minutes till sauce turns thick. Add ketchup, if required. Serve it with rice or noodles

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