Ingredients :
2 large chicken breasts, skinned and deboned
1 tblsp rice wine
1/2tsp sugar
2-1/2 tblsp Lee Kum Kee Spicy Black Bean Sauce
2 tblsp water
1 small red capsicum
1 small green capsicum
3 tblsp oil
3 cloves garlic, minced
2 shallots, minced
1 tblsp coriander root, finely chopped
6-8 steamed Chinese buns, to serve
Method :
- Slice chicken breast meat into thin strips. (To make this easier, first chill chicken in the freezer until firm but not frozen.) Mix chicken with wine, sugar and 1/2 tblsp of Lee Kum Kee Spicy Black Bean Sauce. Cover and marinate for 20 mins.
- Mix remaining spicy black bean sauce with water and set aside. Halve capsicums and remove core, seeds and pale ribs. Slice into thin strips about the same size as the chicken.
- Heat oil in a wok over high heat. When hot, add garlic, shallots and coriander root. Fry for 30 seconds, then add capsicums. Fry for another 30 seconds and add chicken. Stir-fry vigorously fo r1 min, then add black bean sauce and fry 1 to 2 mins more, or until chicken and capsicums are cooked.
- Dish up and spoon mixture into steamed buns to serve.
