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Tsingtao Drinkaware

Stir-fried Mock Chicken in a spicy Blackbean Sauce

Recipe supplied by 2009 winner, Gourmet Garden, London
ChickenSpicyBlackbeanSauce.jpg

What you'll need:

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Ingredients

Ingredients

  • 200g Mock Chicken Pieces (Or other meat substitute)
  • 1/2 Green Capsicum (Cut into 2.5cm pieces)
  • 1/2 Red Capsicum (Cut into 2.5cm pieces)
  • 60g Onion (Cut into 2.5cm pieces)
  • 1 Stalk of Young Spring Onion (Cut into 3cm pieces)
  • 1 Small Hot Green Chilli (Chopped)
  • 1 1/2 Teaspoons Fermented Blackbean (Chopped)
  • 2 Cloves of Garlic (Crushed and Chopped)
  • 2 Tablespoons of Oil
  • 1/2 Teaspoon of Sesame Oil
  • 150ml of Water
  • 1/2 Teaspoon of Corn Flour mixed with 2 Tablespoons of Water

Seasoning

  • 1 Tablespoon of Crushed Yellow Bean Sauce
  • 1 Teaspoon of Oyster Sauce
  • 1 Teaspoon of Light Soy Sauce
  • Few Drops of Dark Soy Sauce
  • 1/4 Tablespoon of Sugar
  • 1 Teaspoon of Shaoxing Wine

Instructions

  1. Heat up the oil and stir-fry the garlic, chilli and blackbean at low heat until fragrant and aromatic.
  2. Add in the mock-chicken, capsicum and onion and stir-fry at high heat for 30 seconds.
  3. Add in water and cover the wok with a tight lid for 30 seconds at a high heat.
  4. Add in the spring onion and toss the wok for 15 seconds.
  5. Add in the wine, the sesame oil and dark soy sauce.
  6. Thicken with corn starch and serve.
  7. Try serving with a cold bottle of Tsingtao Beer.
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