Black bean paste is a popular sauce used in many Asian or Chinese dishes.I bought a can of preserved or fermented black bean awhile back..It's been sitting in the pantry for more than a year.This kind of preserved black beans have a long shelf life,so I do not notice or worried about it.Out of sight out of mind.While re-arranging the cans food,I realized I still have a can of this black beans and decided to use the preserved black bean with boneless chicken for dinner.Personally for me, I don't mind the pungent strong smell but Mishu complaint about the black bean strong flavor..Overall this stir-fry black bean chicken dish is delicious and I can't stop eating with steamed white rice for 2 dinners!!
4 pieces boneless thigh chicken,sliced
1 large onion,peeled and diced
1 small carrot,peeled,and diced
2-3 red pepper,removed seeds and sliced
3-4 tbsp water
1 inch ginger,minced
2 tbsp minced garlic
3 tbsp preserved black bean,soak in warm and rinse couple of times until water clean
3 tbsp oil
2 tbsp sugar
salt to taste
handful cut green onion for sprinkle
1:Heat wok at high heat.Add in oil and minced garlic and ginger. Saute until fragrant,add in preserved black bean,use spatula to mashed the beans,keep stirring for 2-3 minutes.
2:Add in sliced chicken,carrot,onion and pepper ,stir well with the black bean for 10-15 minutes.Add water if necessary.
3:Add in sugar and salt to taste.Check the seasoning.Dish out and sprinkle with some scallion.Serve warm with rice or noodles.