Black bean chicken with stir-fried rice and wilted bok choi

Black bean chicken with stir-fried rice and wilted bok choi

By
From
Home Comforts
Serves
2
Photographer
Yuki Sigura

This recipe is all about speed, so get things ready and all your prep done and go for it. I know there are a few pans on the go and plenty of food to cook, but it’s so quick and easy. Chinese food at its best: fast and tasty. (When preparing cold, cooked rice, make sure you cool the rice down quickly, cover and store in the fridge to minimise the risk of bacterial growth. Never leave it there for more than a day or so.)

Ingredients

Quantity Ingredient
2 skinless boneless chicken breasts, cut into 1cm-thick slices
3 tablespoons light soy sauce
3 tablespoons shaoxing rice wine, (or dry sherry)
2 tablespoons toasted sesame oil
2 tablespoons cornflour
4 tablespoons vegetable oil
10cm root ginger, peeled and finely chopped
3 large garlic cloves, finely chopped
3 red chillies, finely chopped
50g fermented black beans
1 tablespoon caster sugar
150ml chicken stock
6 spring onions, finely sliced
4 tablespoons roughly chopped coriander leaves
2 heads bok choi, halved or quartered, depending on size
200g basmati rice, cooked, drained and chilled
1 egg

Method

  1. Put the chicken in a bowl with 1 tbsp each of the soy sauce, Shaoxing or sherry and sesame oil. Add all the cornflour, then mix to combine. Leave to marinate for 10 minutes.
  2. Heat a wok or large frying pan over high heat until it is hot. Add 1 tbsp of the vegetable oil and, when it is hot and slightly smoking, add the chicken. Stir-fry for two or three minutes until nearly cooked through. Lift out with a slotted spoon and set aside, then wipe out the wok and return to the heat.
  3. Add another 1 tbsp of the vegetable oil and, when it’s hot and slightly smoking again, add one-third of each of the ginger, garlic and chillies and all the black beans and stir-fry for two to three minutes until just softened. Add the remaining Shaoxing, 1 tbsp of the soy, the sugar and stock and bring to the boil, then return the chicken and cook for one or two minutes until the sauce has thickened slightly and the chicken cooked through.
  4. Finish by stirring in one-third of the spring onions and coriander.
  5. Set aside and heat another wok until hot, add another 1 tbsp of vegetable oil, half of each of the remaining ginger, garlic and chillies and stir-fry for one minute, then add the bok choi and 75ml of water and steam/stir-fry until the bok choi is tender and the liquid has evaporated. Add half the remaining coriander and spring onions and stir-fry for one minute.
  6. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chillies and stir-fry for one minute, then add the rice and stir-fry for another minute.
  7. Crack the egg into the centre of the wok, then stir-fry for a couple more minutes so the rice is hot and the egg cooked through.
  8. Stir in the last of the sesame oil, coriander and spring onions and fry for a final minute.
  9. Pile the rice on to plates, spoon some chicken next to it, then finish with the bok choi.
Tags:
James Martin
Saturday Kitchen
comfort food
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