1 tbsp of Chinese fermented black beans
2 chicken breasts
1 large green pepper
1 medium onion
4 cloves garlic
1tbsp finely chopped ginger or ginger puree
2 tbsp oyster sauce
1 red chilli (opt)
half pint of chicken stock
1 tbsp of cornflour and couple of splashes of cold water
Chinese rice wine (gluten-free for coeliac)
Soy sauce (gluten-free tamari for coeliac)
Mix stock with boiling water
Cook peppers and onions into cubes
Crush 1 tablespoon of black beans with garlic in a pestle and mortar or food processor.
Cut chicken into thin strips and place in the bowl.
xMix and set aside
Finely chop the chilli
Get the wok smoking hot and add a tablespoon of vegetable oil.
Stirfry the black beans and garlic and chilli for a couple of minutes then set aside.
Rinse wok and dry thoroughly
Add another tablespoon of vegetable oil and seal the chicken. Transfer to a sieve over a bowl to drain off the fat.
Rinse and dry wok again and add a splash of vegetable oil.
Stirfry peppers and add the crushed beans and garlic, stir fry for one minute.
Add the onions and stir fry for a few minutes.
When the veggies are cooked (still quite crunchy) at the stock boil along with the chicken and marinade.
Add the cornflour and water very slowly to thicken.
Add a tablespoon of soy sauce (or to taste)
Season with white pepper, splash of rice wine, sesame oil all to taste
serve immediately with Basmati rice and a couple of sprigs of fresh coriander to garnish (opt.)