Ingredients:
5 chicken breasts, skinned cut into strips
3 egg whites
1 1/2 tablespoons cornflour
oil ( for frying)
2 tablespoons canned black beans
1 clove garlic
5 cm ginger, grated
1 teaspoon chinese chili sauce
1 teaspoon sesame oil
1 1/2 tablespoons dry sherry
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 red peppers, finely chopped
2 shallots, chopped
2/3 cup water
1 chicken stock cubes
2 teaspoons cornflour
Directions:
Mix together the egg whites and cornflour and then coat the chicken in that mixture.
Heat the oil in a pan and fry the coated chicken until golden and cooked through.
Drain the oil from the pan.
Blend together the black beans, garlic, ginger, chilli sauce, sesame oil, soy sauce, sherry, oyster sauce and sugar for 30 seconds or until smooth.
Pour in the pan and heat gently until it boils.
Stir in the water, stock cube and cornflour.
Add that into the sauce and stir until the sauce thickens.
Toss the chicken in the pan to coat.
When done, sprinkle with the shallots and red pepper.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.