1 pound boneless, skinless chicken breast halves 2 tablespoons chinese rice wine or dry sherry 2 tablespoons light soy sauce 1 tablespoon groundnut oil 1 heaped Tbsp finely chopped fresh root ginger 1 generous Tbsp finely chopped garlic 1 small red pepper, seeded and cut into long, thin slices 2 spring onions, cut into long diagonal slices 3 tablespoons black bean sauce 6 tablespoons chicken stock or water oil, for deep frying 8 ounces stir fry rice noodles
Use fine vermicelli noodles for this dish. Cook only a few at a time as they puff up miraculously after a few seconds in the hot oil. Their texture contrasts well with the black bean sauce.
Cut the chicken into 5 cm / 2 in chunks and put in a bowl or shallow dish. Pour in the rice wine or sherry and soy sauce, stir to mix. Marinate for 30 minutes.
Heat a large wok. Add the tablespoon of oil and when it is hot, add the ginger, garlic and red pepper. Stir fry for about 1 minute, then add the marinated chicken and stir fry over a very high heat for 4 - 5 minutes until brown. Add the spring onions, stir, then add the bean sauce and chicken stock or water. Simmer for about 1 minute to finish cooking the chicken. Keep warm.
Meanwhile, cook the noodles: heat the oil in a wok or deep frying pan. Add a quarter of the noodles (no more as they expand quite a lot) and fry for about 30 seconds, until puffed and very pale golden. Lift out with a slotted spoon or spoon strainer and drain on kitchen paper, then repeat with the remaining noodles. To serve, arrange the chicken on a bed of crispy noodles with the black bean sauce drizzled over.
source : BBC Good Food 2000/02 (February 2000)
Nutritional data has not been calculated yet.
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