Chicken in Black Bean Sauce from Classic Chinese Recipes

Serves 2-4

500 g (1 lb) boneless, skinless chicken thighs, cut into 2.5 cm (1 inch) pieces

1 tablespoon groundnut or vegetable oil

3 tablespoons finely chopped shallots

2 tablespoons black beans, coarsely chopped

1½ tablespoons finely chopped garlic

1 tablespoon peeled and finely chopped fresh root ginger

1 tablespoon Shaoxing rice wine or dry sherry

2 teaspoons light soy sauce

2 teaspoons dark soy sauce

150 ml (¼ pint) chicken stock

2 teaspoons sesame oil

3 tablespoons finely chopped spring onions

Marinade

1 tablespoon light soy sauce

1 tablespoon Shaoxing rice wine or dry sherry

½ teaspoon salt

½ teaspoon sugar

1 teaspoon sesame oil

2 teaspoons cornflour

Put the chicken with all marinade ingredients into a glass bowl and mix well. Cover with clingfilm and set aside for 15 minutes.

Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the chicken and stir-fry for 5 minutes until lightly browned. Add the shallots, black beans, garlic and ginger and stir-fry for another minute. Add the rice wine or sherry, soy sauces and stock and continue to cook over a high heat for 2 minutes, then stir in the sesame oil and spring onions.

Turn onto a platter and serve at once, with plain rice and a simple stir-fried vegetable dish.