Sunday, 12 July 2009


It is safe to say that this is one dish that you will find in most Chinese restaurant menus (minus the chillies). However, if you are anything like me, it is usually the one dish I do avoid when ordering as I always find it either too salty or gluggy and it makes me feel really thirsty after I have eaten it (maybe it is the added msg – though none of the restaurants would ever admit that they actually use it in their cooking!). Therefore, I prefer to make this at home and in my opinion, the addition of the sliced chillies actually gives it the extra edge. Don’t just take my word for it….try it for yourselves!


600g boneless chicken breast or thigh – sliced

Cooking oil such as peanut or canola oil
Thumb size ginger – sliced into matchsticks or minced
3 cloves garlic - minced
2 fresh red chillies such as serrano – sliced (you may also use dried chillies – use extra in this instance and tear into a few pieces each)
1 large onion - quartered
1 large carrots - sliced
1 medium capsicum – cut into cubes
2 tbsp CHINESE FERMENTED BLACK BEANS (coarsely chopped or mashed using the back of a spoon) or 2 to 3 tbsp Lee Kum Kee’s black bean sauce (see my GLOSSARY post on CHINESE FERMENTED BLACK BEANS)
1 tbsp (or to taste) light soy sauce
100 to 150ml chicken stock – I used 1/2 tsp of chicken stock powder diluted in water
Few drops sesame oil


1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine
1 tsp sugar
1 tsp sesame oil
2 tsp cornflour


In a bowl, mix the chicken with the marinade and leave to marinade for 15 mins.

Heat a wok over high heat until it is hot. Add in the oil and when slightly smoking, add in half the chicken and cook, stirring continuously until nearly done (2 to 3 minutes). Lift onto a plate and repeat the process with the next batch.

Next, in the same wok (add some oil if required) add the ginger, garlic, chillies and carrots and cook for 2 minutes. Then add in the capsicum and black beans/sauce and cook for another 2 minutes.

Stir in the cooked chicken. Add in the soy sauce. Mix well.Add in the stock. Bring the mixture to the boil and add in the onions.

Cook for 1 minute, stir in a few drops of sesame oil, lift and serve hot with rice.


You can substitute the chicken with beef, prawns, squid or any firm white fish fillets. Make sure you adjust the cooking times to suit your meat/seafood.

You may also add vegetables such as snow peas, baby corn and cauliflower to the dish.

VG’s Rating: 4 stars

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