Monday, November 18, 2013

Chicken With Green Capsicum In Black Bean sauce(A Stir Fry Recipe)

Stir Fry Recipe
Stir Fry Recipe
Stir fry recipes are best known for their efficiency and quickness in preparation, reasons why families have learned to live and cook their dinners with them.   Though quick and simple to prepare, these dishes turn out most of the time very delicious and flavorful for the entire family to savor.  Very good reviews are always warranted on every stir fry and even repeat performance is requested all the time.  That is why a family has now a collection of stir fry recipes at home which they thought have tickled their family’s taste buds well and enjoyed their meals.  

In this article, we will share with you a popular Chinese dish that is commonly requested as take-outs on Chinese Cuisines, but as an alternative, you can do this in your own kitchens.   It is easy and quick to prepare and can be very savory dish for the entire family.   Let us do the dish now.

CHICKEN WITH GREEN CAPSICUM IN BLACK BEAN SAUCE:   This is a favorite Chinese dish that is very easy to prepare in your own kitchens.  It can be prepared in fifteen minutes and cooked in twenty five minutes a total of forty minutes to prepare.   The recipe is designed to make four servings.

  • 30 ml toasted sesame oil
  • 4 cloves garlic cloves, peeled and sliced
  • 105 g black bean sauce
  • 6 g salt
  • 340 g skinless, boneless chicken breast half - cut into cubes
  • 1 cube chicken bouillon dissolved in
  • 120 ml boiling water
  • 1 large onion, peeled and sliced
  • 1 bunch green onions, chopped
  • 2 green bell pepper, diced
  • 20 ml dark soy sauce
  • 2 g black pepper
  • 10 g cornstarch dissolved in
  • 45 ml water
  • 10 g chopped fresh cilantro

  • First, prepare all the ingredients according to the instructions in the ingredient’s list. 
  • Start frying by heat a wok or a large skillet over a medium heat on your American stove.  When hot add the sesame oil, swirl to coat the pan and wait till it is hot for about thirty seconds.
  • Then add the salt, garlic and black bean sauce. Cook by stirring for thirty seconds until fragrant.
  • Then add the chicken slices and cook while stirring until it is no longer pink on its insides.
  • On the other hand, dissolve the stock cube in a cup of boiling water and stir until dissolve. 
  • Pour in the mixture to the chicken in the pan.  Cover your pan and let it simmer for about six minutes.
  • Remove the cover and please add the onion, soy sauce, spring onions, the coriander, black pepper and the capsicum.  
  • Continue to stir the ingredients until to fully combine with the chicken slices for about five seconds.
  • Cover the pan again and cook for another eight minutes until most of the liquid has evaporated and chicken is tenderly flavored.
  • Then mix the corn flour with three tablespoons of water and pour it to the wok.
  • Continue to stir while the sauce thickens, but add more salt and pepper according to your taste.
  • Then you can transfer it to a serving plate and good if served with hot steaming jasmine rice.
  • Enjoy this stir fry recipe at home and have fun ding them in your own kitchens.  This is a better alternative for Chinese food take-outs every now and then.
You can also visit here to learn on how to cook Stir Fry Recipe.

1 comment:

  1. This looks delicious -- but also illustrates why Chinese recipes are so difficult to share. What does "black bean sauce" mean to you? There are several kinds of black bean sauce, each with different additional ingredients, thereby resulting in differing results. I use straight fermented black beans in my black bean recipes because I want to control the sugar and salt in the dish, but certainly a shortcut with a reliable brand of sauce would be welcome!