chicken in black bean sauce

Let’s make Chicken in black bean sauce – popular Chinese dish

Chicken in black bean sauce

Don’t we all love Chinese food simply because of its unique mouthwatering flavours and the most uncomplicated techniques of making them? It’s just a matter of chopping all and dropping all into a pan and give a quick toss and a turn, pour in sauces and, voila! job done! It is that easy and the taste is supreme too.

The generous amount of vegetables used in this recipe make it much healthier and versatile. While stirfrying the veggies I tried my best to keep their original colours intact which in turn made this dish look absolutely delightful with such an exotic assortment of colours blended together!

I bet, you will stop buying this dish from take-a-ways once you start making it at home because the homemade chicken in black bean sauce with all the colourful and crunchy veggies will become an instant favourite of your family and friends. There are many brands of black bean sauce available in supermarkets but I have always been loyal to the Blue Dragon brand which has the right balance of flavours and the right thickness to the sauce. Also, Amoy brand soy sauce goes just so well with it.

So, let’s get on with making this glorious dish!

Chicken in black bean sauce
Served with yellow sticky basmati rice

Ingredients you will need:

Chicken breast (cut into bite-size pieces)250 g
Bell peppers (yellow, green, red) carrots and broccoli1/2 cup each
Black bean sauce4tbsp
Lemon1/2
Soya sauce (dark)2tbsp
Onion1
Spring onions1 bunch
Black pepper powder 1/2tsp
Garlic3-4 cloves
Olive oil or any other cooking oil2tbsp
Salt, pepper powder and lemon juice for marinating the chicken
Chicken in black bean sauce
Best brand of black bean sauce


Let’s make :

Chicken in black bean sauce
  • Rub salt, pepper and lemon juice on chicken and leave for 20 mins
  • Heat oil in a pan
  • Drop the chicken and stir-fry until chicken is properly cooked
Chicken in black bean sauce
  • Heat 1tbsp of oil in a vok and drop garlic and cubed onion first. Stir fry
  • Drop all the veggies and stir fry until cooked enough. Keep them slightly crunchy
Chicken in black bean sauce
  • Now, add the chicken and give stir fry all together for a minute or two
Chicken in black bean sauce
  • Push all to a corner of the vok.Pour in soy sauce and black bean sauce and let the sauces boil
  • Bring all together
  • Give a good toss
  • Adjust the taste
  • Serve hot!
Butter icing recipe

Vanilla cupcakes – Pretty rose cupcakes with butter vanilla icing

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  You will need the following items:

Self Raising flour250 g
Margarine or butter softened250 g
Caster sugar250 g
Eggs4
Milk1/4 cup
Lemon juice and Vanilla essence1  tsp each
Salt3 pinches
Baking powder1 tsp

Let’s make them: Set the oven to 180 C .

Cream the batter

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve flour

  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and mix well

Fill the cupcake cases

  • Fill the paper cupcake cases 3/4  with the batter, leaving space for cakes to rise
  • Place the cases in the cupcake tray

Bake in the oven

  • Pop the tray in to the oven
  • Bake for 13-20 min. (Do not open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take the tray out of  the oven and let it rest for 10 mins
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely

Let’s make the butter icing now:

Ingredients needed:

 Icing sugar300 g
Butter or Margarine125 g
Lemon juice1/2 tsp
Milk1 tbsp
Liquid cake colours (red)
VanillaA few drops

Let’s make the icing:

  • Cream up all together using an electric hand mixer
  • Drop two drops from red liquid colour into one bowl to make pink colour
  • Spread a layer of pink icing cream on the top.  Or, make swirls using your cake decorating kit
  • Immediately after, sprinkle colourful sprinkles or desiccated coconut dipped in any colour
  • Your pretty cupcakes are ready
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chocolate icing

Chocolate Cupcakes – Pretty chocolate cupcakes for any occasion

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These super spongy chocolate cupcakes, topped with creamy chocolate butter icing is a pure delight to serve around for a bunch of lively kids! With lots of oohs and aahs, they will gobble them up with such joy!

Happy baking friends!

Get ready with the following ingredients :

Self raising flour300 g
Stork spread/Butter/ Magerine300 g
Caster sugar300 g
Eggs5 medium
Lemon juice1 tsp
Salt3 pinches ( a must)
Baking powder1 tsp
Cocoa powder4 tbsp heaps
 Milk 1/4 cup

Let’s make it:

Set the oven to 180 C

Cream the batter

  •  Beat butter and sugar together until creamy,  using an electric hand mixer (3 mins beating is sufficient)
  • Add eggs, one at a time. Beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve Flour

  • Mix baking powder,  flour and cocoa powder and sieve onto the batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk.  Give a good mix with a wooden spoon going clockwise

Fill the cupcakes

  • Fill paper cupcake cases with the batter leaving a little room from the top allowing the cake to rise
  • Place the cupcake cases in a cupcake baking tray so that the cupcakes will stay steady and neat

Stick in them in Oven

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door otherwise the cakes will slack
  • Insert a skewer into the middle of one of the cakes and if it comes clean, it’s ready

Let the cakes rest

  • Take the tray out from the oven and let it stand for 5 mins
  • Remove the cupcakes from the tray and place them on a cooling rack to cool off completely
  • Your cakes are ready to ice now

You can ice the cupcakes with either chocolate butter icing or chocolate fudge icing. Both recipes are given below.

To make the chocolate butter icing you will need ;

Icing sugar300 g
Stork spread or butter125 g
Cocoa powder5 tbsp
Milk2 tbsps
Lemona few drops
Vanillaa few drops
Sprinkles to decorate 
  • Sieve the icing sugar and cocoa powder together from a sieve on to a bowl
  • Add butter and beat together until creamy
  • Add milk, vanilla and lemon
  • Your chocolate icing is ready
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. If you desire an elegant look, use a piping bag or an icing syringe to make swirls
  • Throw some sprinkles on
  • Done!

To make the  Chocolate fudge icing you will need:

chocolate cupcakes
 Icing sugar1/2 cup
Double cream1/4 cup
Butter/Stork spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp
  • In a small glass bowl place, chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot  water
  • Dip the small glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • If the chocolates are hard, heat up the pan with water under the very light flame
  • Add sieved icing sugar and cocoa powder
  • Take out from the pan and stir until you are left with a creamy chocolaty melt
  • Leave to cool
  • Pour chocolate fudge cream on to the cupcakes
  • Sprinkle some decorative sprinkles
  • Enjoy!
creamy chicken

Creamy Chicken Curry – Delicious chicken with yoghurt and coconut milk

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Even a beginner can try this silky chicken curry without messing it up. I must confess that the smooth and rich texture in the gravy is all due to a couple of tablespoons of yoghurts and coconut milk added in the cooking process. Give a try and you will come to love it!

You will need the following ingredients to make this dish:

Chicken thighs or legs cut into medium size pieces300 g
Tomato puree3 tbsp
Onion (medium)2
Ginger garlic paste2 tbsp
Green chilli2 slit
Garam masala1/4 tsp
Turmeric ,Cumin powder, Chilli powder and salt1/4 tsp each
 Plain yoghurt2 tbsp
 Maggie coconut milk powder2 tbsp
Lemon juice of 1/2 a lemon

How to make :

Shallow fry

  • Grate onions
  • Heat 2 – 3 tbsp of oil in a wide pan and fry the grated onions until golden brown
  • Add ginger-garlic paste. (grate both for more flavour and aroma)
  • Add slit green chillies and salt.
  • Add chicken pieces and stir fry gathering everything together.

Toss and turn

  • Now, squeeze half the lemon on chicken and stir fry until they are tender
  • Add chilli powder, turmeric, coriander powder and cumin powder

Whip tomatoes and yoghurt

  • Whiz tomato puree and yoghurt with a fork until all combined properly
  • Add the mixture to the chicken and fry together
  • Add Maggie coconut milk powder into 1/4 cup of water and mix well and add to the pot

Cover and cook

  • Cover and cook for 5 mins and check if the chicken pieces are tender enough.  If not, cook a bit more longer
  • Toss chopped coriander leaves on top and serve piping hot