Serves 2

This is one of the tastiest and easiest dish you can make. Perfect introduction to anyone who has never used Chinese fermented black beans but would like to give it a try. Something you can just add to wok for a quick weekday supper.

YOU’LL NEED A NON-STICK DEEP FRYING PAN OR A WOK.

INGREDIENTS

• 200g chicken thighs/breasts (cut in chunks)
• 1 each of red pepper, small red onion (chopped in chunks)
• Chopped spring onion and chillies (optional)
• 1 tbsp of Shaoxing wine or dry Sherry (optional)
• Mei’s Black Beans Sauce

PREPARATION

• Marinade chicken pieces with 1 tsp of Mei’s Black Beans Sauce + 1 tsp corn starch + 1 tsp water+ drizzle of sesame oil. Allow to marinate for 30 minutes.

METHOD

• Take a deep frying pan, heat a tbsp of cooking oil in medium heat then add the chicken pieces cook for 1-2 minutes. Cook them evenly by turning them with a spatula. Careful not to burn them. Once cooked transfer the chicken and set aside and leave the juice in the pan.
• Add chopped vegetables in the same pan with the juice and cook on medium heat.
• Add 1 tbsp of Mei’s Black Beans Sauce, stir for a minute to release the fragrance of the sauce, add a splash of Shaoxing wine/dry Sherry, chicken pieces, spring onion, 2 tbsp water. Stir evenly to avoid sticking to the pan.
• When cooked through turn off the heat.
• Serve with steamed rice, on stir-fried noodles or in fajita wraps.