350-400 gms boneless diced chicken.
Around 10 Shallots.
3-4 tbspn of Black Bean Sauce.
1 tbspn Cornstarch.
Spring onions for garnishing (the green part of it).
METHOD:
Wash chicken well and mix shallots with the diced chicken.
Add black bean sauce.
Stir and keep this aside for 1-2 hours so chicken gets marinated well.
Heat a wok.
Once it becomes hot pour the marinated chicken into it.
Stir well on medium to high flame.
You can rinse the container used for marination with little water (about 1/2 cup or less) and pour it into the chicken as chicken will tend to get too dry or even start to burn on a high flame.
Stir again and let it cook, stirring occasionally. In about 8-10 minutes the chicken will be done. Lower the flame now.
To make the gravy thick (since now it will be watery) take cornstarch and dissolve it in little water (around 1/4 cup of water).
Pour cornstarch liquid into the chicken and increase the flame.
Stir well. The gravy will thicken.
You may add little water to adjust the thickness of the gravy or keep it thick according to your preference.
Garnish with the green part of spring onions.
Serve hot with steamed rice/sticky rice.
For all vegetarians you can stir fry all the veggies in a mix of olive oil and little sesame oil and then add the black bean sauce once the veggies are cooked. You can also add tofu or paneer cubes in the end after stir frying is done.
NUTRITIP:
Chicken is an excellent source of the cancer-protective B vitamin, niacin. Components of DNA require niacin, and a deficiency of niacin (as well as other B-complex vitamins) has been directly linked to genetic (DNA) damage. A four-ounce serving of chicken provides 78% of the daily value for niacin.
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