Chicken & Black Bean Sauce
So here it is by very popular demand. it seems to be a massive favourite of a lot of people so it was a big challenge to create an easy to follow recipe that you can make at home. Of course getting it to taste great and authentic would be impossible without fermented black beans. These can be found in most Asian stores or online. You can make your own, though I have never done it so can’t advise. Sorry.
Change the chicken to steak strips, prawns, pork strips or even leave the meat out and add more veggies if you prefer.
I really don’t like black beans, I never have. I did, of course, taste this and am really happy with the flavour (one of the not so fun parts of being a chef is you often have to taste things you really don’t like). You may want to add more black beans or even chop them up to get a stronger flavour, I think you would be mad but there is no accounting for taste so work away. I would limit myself to doubling the amount. It is important to remember the flavour will be stronger if you chop them first so don’t add to many.
Some places add chilli to theirs so I included it in the ingredients just in case you are used to it being spicy.