Wednesday’s dinner was Chicken with black bean, ginger, Chinese broccoli and snow peas.

Chicken with black bean

– 1 inch piece of ginger
– 1 onion
– 3 cloves of garlic
– Sunflower oil
– 1 kg of chicken breast skin off
– Cornflour
– 2 bunches of chinese broccoli
– Large handful of snow peas
– Black bean sauce

Chop ginger into thin strips, onion into rings and lightly crush garlic cloves.

Stir-fry in oil in wok until onions start to go transparent and remove from heat and set aside.

Chop chicken breast into small bite size pieces and toss in cornflour. Add more oil to the wok and fry chicken until it is golden and cooked through. Cover with lid to ensure the chicken is tender. Return onions etc to the wok and pour over half a cup of black bean sauce. 

Wash Chinese broccoli to remove any dirt and cut stems in half. Add to wok and steam under lid until the stems are cooked through, the colour should be bright green. Stir through the chicken. Add snow peas to the wok and steam lightly under the lid for no more than 5 minutes.

Mix through and serve with steamed rice.

Serves 4-6