Monday, 31 August 2015

Yellow Bean Chicken

There are many types of bean paste available in Chinese cooking: chilli bean paste for instance (made from broad beans) as well as, of course, black bean paste. This recipe uses the most common type of bean paste made from soy beans - sometimes called yellow bean (although it isn’t actually yellow) or fermented bean paste it can, confusingly be sweet, salty or hot making it important to know which you're getting!

This recipe is adapted from one in Ching’s Fast Food, with changed made to quantities as well as the velveting method.

Yellow Bean Chicken
serves 2-3

500g skinless chicken thigh fillets, trimmed of fat & sliced
1 tbsp groundnut oil
150g green beans, trimmed & cut in half
5 shiitake mushrooms, sliced
sea salt & freshly ground pepper
2 spring onions, finely chopped
For the marinade
2 cloves of garlic, crushed
2 tbsp Shaoxing rice wine
2 tbsp yellow bean paste
4 tbsp light soy sauce
2 tbsp runny honey
1 tbsp potato (or corn) flour
1 tbsp water

Mix together the marinade ingredients and the chicken in a bowl then cover with cling and set aside for around 20 minutes.

Heat a wok over high heat until it starts to smoke then add the oil and swirl around to coat the sides of the wok. Add the chicken (and marinade) and stirfry for 4 minutes and then add the beans and keep stirring around briskly for another minute.

Tip in the mushrooms and keep stirfrying for another couple of minutes.

Check the seasoning and adjust carefully to taste if necessary then sprinkle over the spring onions.

Serve immediately with plain rice.

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