Sunday, August 8, 2010

Pepper Chicken with Fermented Beans

Pepper Chicken with Fermented Beans
Serves 6

9 ½ meat, 2 vegetable, 1 ½ fat, ½ starch, ¼ sugar

Protein 97g
Fat 60g
Carbohydrate 43g
Total Calories 1100

800g chicken pieces
1 tsp salt
1 Tbsp oil
2 Tbsp chopped garlic
1 Tbsp chopped ginger
1 tsp chopped aged orange peel
2 Tbsp (30g) black fermented soya beans/miso
3 green peppers (cut into bite sizes)
2 red peppers (cut into bite sizes)

1 tsp Chinese rice wine
1 tsp salt
1 tsp sugar
1 ½ Tbsp dark soya sauce
2 tsp corn flour
3 Tbsp water

Chop chicken into bite-size pieces and rub in the salt, set aside to drain. Heat 1 tbsp of oil in a non-stick wok until smoke forms. Add chopped garlic and ginger and stir-fry until fragrant. Next, add chicken pieces and fry until they start to turn brown. Remove the chicken pieces, leaving some of the oil behind. Stir fermented beans and orange peel into the remaining oil. Stir fry for 1 more minute. Finally add in peppers and saute briefly until they are cooked buy still crisp. Return the chicken to the wok, sprinkle rice wine and pour in seasoning mixture. Cover and cook for 30 seconds over high heat. Serve immediately.

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