Monday, July 6, 2009

Chicken with Black Bean Sauce

I usually make this simple (and cheap) chicken stir fry dish in a large quantity so I can have them for lunch during the week. Instead of making my own black bean sauce (which I don't know how to), I used Lee Kum Kee's Black Bean Garlic Sauce and added a teaspoon of chili flakes for some heat. You can substitute the chicken with mushroom or any other meats.

2 chicken breast, cubed
1 onion, chopped
1 head of cabbage, chopped or shredded
1 package of firm tofu, pressed & cubed
1 green onion, chopped
2 teaspoons of Black Bean Garlic Sauce

  • In a large pot (or wok) over a medium high heat, stir fry the cubed chicken breast and onion for 5-10 minutes until chicken is cooked and onion is somewhat translucent
  • Add in the shredded cabbage and the black bean garlic sauce and cook for another 10 minutes
  • Add in the cubed tofu and chopped green onion, stir carefully until well mixed
  • Cook for another 5 minutes, adjust seasoning accordingly
  • Serve with a bowl of steam rice

1 comment:

  1. Have you tried using salted Chinese black beans to make a sauce? Freaking delicious and not that much more work.