Chicken in Black Bean Sauce with Vegetables

Chicken in Black Bean Sauce with Vegetables Cooking all three meals every day isn’t proving to be as much of a load as I thought it would be. After reaching home around 7:00pm with fresh vegetables and breads, dinner is ready in the next 1 hour. The next morning, breakfast is usually served around 7:30am with sandwiches for lunch ready by 8:15am. In fact, I think I’m enjoying myself.Today was ‘use up all leftover vegetables’ day. I had a couple of mushrooms, one zucchini, two tomatoes, some cottage cheese and a few baby corns. Chopping them into bite size chunks, I also cut some chicken into strips and quickly seared the chicken, before putting some onions to saute in a little oil in a wok.

Add the chicken after that and some soya sauce, black bean paste (I like the Lee Kum Kee range of products), whole, slit red chillies and some water. When the mixture was bubbling away, the vegetables were added to the wok and left in there for 2 – 3 minutes. After thickening it with some cornflour (make a mixture with some cold water separately before adding) and adjusting the salt it was ready to eat.

The noodles used were the fresh variety, that besides cooking in just a few minutes in boiling water, taste much better than the dried versions.

I recommend a few drops of chili oil before serving.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.