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Savory Black Bean Sauce Stir-Fried Chicken Recipe

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Ingredients

Adjust Servings:
4 boneless chicken thighs cut into bite size pieces (with skin)
6 shallots peeled and slightly flattened
2 garlic cloves thinly sliced
1 (50 g) packet black bean sauce (lee kum kee)
2 teaspoons minced ginger and shallot sauce (lee kum kee)
4 tablespoons vegetable oil (for frying)
1 pinch white pepper
12 - 14 ounces thai fragrant rice

Nutritional information

1297.4
Calories
512g
Calories From Fat
56.9g
Total Fat
12.1 g
Saturated Fat
157.9mg
Cholesterol
152.3mg
Sodium
146.1g
Carbs
2.5g
Dietary Fiber
0g
Sugars
45.4g
Protein
448g
Serving Size (g)
2
Serving Size

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Savory Black Bean Sauce Stir-Fried Chicken Recipe

Features:
    Cuisine:

    This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!

    • 55 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Stir-Fried Chicken in Black Bean Sauce, This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are ‘Black Bean Sauce’ and ‘Minced Ginger & Shallot Sauce’. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite 🙂 Anyway, it’s delicious, so try it out!, Yum! This was a delicious recipe! I couldn’t find ‘Lee Kum Kee’ brand in my region, so used an alternative brand and it worked well. I kept to the recipe but added one cup of organic black beans (which is normally hard to find) and it made a complete meal. Thanks Jaxies for a great recipe.


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    Steps

    1
    Done

    Wash Rice and Steam in Rice Cooker.

    2
    Done

    Season Chicken With White Pepper. Add Ginger and Shallot Sauce and Leave to Marinate For 10 Minutes.

    3
    Done

    Heat 2 Tbsps Oil in a Wok and Lightly Fry Garlic Over Medium Heat, Until Golden. Add Chicken and Brown on All Sides, Turning Pieces Over Once or Twice. Remove and Drain Off Excess Oil, Leaving About 1 Tbsp of the Cooked Oil in the Wok.

    4
    Done

    Fry the Shallots Until Beginning to Soften. Add Black Bean Sauce and Stir Fry on High Heat Until Sauce Starts to Bubble. Return Chicken to Wok and Stir Fry on High Heat Until Cooked Through.

    5
    Done

    Serve Immediately With Steamed White Rice.

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