Ingredients
Chicken Leg Meat 350 g Green, Red And Yellow Pepper each 1/2 pc Preserved Black Bean 2 tbsp
Spring Onion 1 stalk Garlic 6 braids Shao Xing Wine 1 tbspSeasoning
Chicken Powder 1 tbsp Light Soy Sauce 1 tbsp Pepper Powder some Conflour 1/2 tbspSauce
Chicken Powder 1/2 tbsp Corn flour 1 tbsp Salt and Sugar each 1/4 tbsp
Light Soy Sauce 1 tbsp Water 4 tbspSteps
1) Cut chicken into small bite pieces, chop yellow, green and red pepper
2) Cut spring onion into short stalks, press and mince garlic braids
3) Wash dry preserved black bean, mince it to be paste
4) Add seasoning to chicken fillets, mix well
5) Heat wok with plenty of oil, deep fry chicken fillets until 90% cooked, dish up
6) Heat wok with 2 tbsp of oil, add garlic, all chopped peppers, stir fry
7) Add minced preserved black beans, stir fry again, then add chicken, stir fry well
8) Pour in sauce, add wine finally, stir fry, dish up and serveRemark
tbsp - table spoon
You can serve this with a hot iron plate
Preserved black beans can be purchased in Chinese Dry Food Shop