Spicy Orange Chicken with Black Beans

Name: Spicy Orange Chicken with Black Beans
Yield: Serves 2 to 4
Cuisine: Chinese
Ingredients: 1 scant teaspoon salt; 1 dessertspoon rice wine or dry sherry; 1 dessertspoon light soy sauce; 4 fl oz (110 ml) Rich Chicken Stock; 1 dessertspoon rice wine or dry sherry; 1½ teaspoons finely chopped garlic; 1 scant teaspoon finely chopped fresh ginger; 2 fresh red chilli peppers, shredded; 1 small onion, cut into wedges; 2 dessertspoons orange zest, finely shredded; 1 dessertspoon fermented black beans; 1 scant teaspoon ginger juice; 1½ teaspoons light soy sauce; 1 scant teaspoon rice wine or dry sherry; 1 scant teaspoon rice wine or dry sherry; 2 tablespoons groundnut (peanut) oil; 1 scant teaspoon cornflour; 2 green peppers, cut into wedges; 2 dried citrus peels, soaked and finely chopped; 1½ pounds (675 g) chicken boned and skinned; 1½ pounds (675 g) chicken boned and skinned

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

Using the clay pot to complete the cooking of a quick stir-fried dish is characteristic of Hong Kong cooking. Here, that innovative two-step process further enhances the flavours of traditional ingredients, and the resulting dish is an interesting and tasty variation on the traditional recipe.

Ingredients

1½ pounds (675 g) chicken boned and skinned

Asia
China
Hong Kong (China)
Main course
Spicy

Method

Cut the chicken into medium-sized pieces. Combine the marinade ingredients with the chicken. Let it stand for 30 minutes.

Heat a wok or large frying pan until it is hot. Add half the oil and quickly stir-fry the chicken for about 5 minutes or until it is brown. Remove the chicken with a slotted spoon and clean the wok.

Reheat the wok and, when it is hot, add the remaining oil. S