Tuesday, 3 April 2012

Chicken and cashew nut in black bean sauce with rice

Well, where to begin?  There are loads of things to do with chicken - but I am trying to expand my repertoire without spending anything - and had 2 x chicken breasts left over.  So, quick scout through the fridge and cupboards... and a chinesey vibe... Crushed fermented black beans with chili, garlic, ginger and peanut oil.  Cooked Thai rice using steam method ... ie. bring to boil in water to cover + 1.5 cm ... then out in medium oven to finish itself off.  Chopped spring onion, red onion, orange pepper, celery, sculpted carrot (you can't see on this pic - and victim didn't even notice, but I tried that fancy scalloped carrot slice thing!)  and some mushrooms - cooked in hot (couple of spoons) peanut oil - add crushed paste - add bite sized pieces of chicken breast - sautee.  After a couple of minutes of turning over add mug of water, tomato puree, soy sauce, rice wine and a good squirt of ketchup.  Stir again, and simmer for a a few minutes - add more water to make sure it has enough sauce (it might look a bit watery, but it will be thickened in a mo).  Simmer until chicken is done (pull a bit out and make sure it is cooked all the way through), season, add a handful of frozen peas and simmer for another couple of minutes.  Stir in slaked cornflour to thicken sauce & big handful of cashew nuts.  Stir through until thickened and all is hot.  Serve on rice.  I would have liked more dishes to present more of a feast, and a variety of flavours - but it is only Tuesday tea, after work - do people really find time to make 4+ dishes from scratch?  Victim was pleased it wasn't as horrid as last night (please see last night's post... the cheek!), and finished off seconds - USING CHOPSTICKS!  (have 3 portions for dinners, but am not sure that it will freeze very well... ).

Update:  it froze very well - had it for lunch today - the cashew nuts were chewier, but I quite liked the texture, and they were still sweet.


  1. Hello posted from my ipad

  2. Fermented black beans different from your bog standard tinned black beans?

  3. Hi Leila... fermented black beans are dryer and come in a plastic bag in a cardboard tube - and are used more as a flavouring than a main ingredient. If you have black beans you could use oyster sauce or yellow bean paste for a similar Chinese-y flavour.


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