By request from friends (via Facebook) – Mark’s recipe, as cooked by Joy… Still can’t believe it took 10yrs of marriage & a whole new country to finally get my family to enjoy my cooking. Thank God the fresh ingredients in Hong Kong & the easy stir fry dishes inspired me to learn!
Black Bean/Garlic Chicken
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cornstarch
1-2 tbsp. rice wine
1-2 tbsp. black bean & garlic sauce (I use “Lee Kum Kee” brand)
A dash of sugar (brown or white)
1 tbsp. cooking oil of choice
2-3 quarter size slices ginger (optional)
4-5 diced garlic cloves
1 yellow onion, 1/4 c. chopped green onions
3 bell peppers (mix colors)
1/2 lb boneless/skinless chicken breasts
2-3 c. white rice
Cut & marinate (15-30m.) chicken with salt, pepper, rice wine, sugar & black bean sauce.
Rinse & start rice in rice cooker.
Heat oil in large saute pan (or wok). Add garlic & ginger. Simmer on medium for 1-2m. Be careful not to burn the garlic. Add onions & turn to high. Watch & stir for 2-5m. When onions are soft, add marinated chicken mix. Cook & stir chicken until almost done. Add bell peppers & green onions, stir & cover*. (Be sure peppers are well covered with sauce.) Cook until chicken is done & peppers are soft, but still crunchy. (About 3-4m.)
*For thicker sauce, mix cornstarch in 2tbsp. water & stir in with bell peppers. For stronger taste, add more black bean sauce to taste.
Serve hot over rice. Enjoy!