Chicken in Black Bean Sauce with Vegetables

By

Sid Khullar

– July 11, 2008Posted in: Columns & Recipes

Cooking all three meals every day isn’t proving to be as much of a load as I thought it would be. After reaching home around 7:00pm with fresh vegetables and breads, dinner is ready in the next 1 hour. The next morning, breakfast is usually served around 7:30am with sandwiches for lunch ready by 8:15am. In fact, I think I’m enjoying myself. Today was ‘use up all leftover vegetables’ day. I had a couple of mushrooms, one zucchini, two tomatoes, some cottage cheese and a few baby corns. Chopping them into bite size chunks, I also cut some chicken into strips and quickly seared the chicken, before putting some onions to saute in a little oil in a wok. Add the chicken after that and some soya sauce, black bean paste (I like the Lee Kum Kee range of products), whole, slit red chillies and some water. When the mixture was bubbling away, the vegetables were added to the wok and left in there for 2 – 3 minutes. After thickening it with some cornflour (make a mixture with some cold water separately before adding) and adjusting the salt it was ready to eat. The noodles used were the fresh variety, that besides cooking in just a few minutes in boiling water, taste much better than the dried versions. I recommend a few drops of chili oil before serving. - Sid

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Tags: Boil, bread, breakfast, Cheese, Chicken, chicken recipe, Corn, Dinner, Lunch, Mushrooms, Onion, Salt, sauce, saute, tomato, vegetables, Zucchini

About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in

5 Comments

1. Reply

   Indian food cooking

   Posted July 16, 2008 at 6:39 PM

   @Sid

   lets see if i can innovate a bit and try with my left overs.

2. Reply

   elise

   Posted July 22, 2008 at 5:56 AM

   hey try this chicken recipe

   Ingredients

   * 4 Lemon
   * 1 Rosemary
   * 2 Chilli
   * 4 Organic Chicken drumsticks
   * 8 Organic Chicken Wings
   * 5 tablespoons Olive Oil
   * Salt
   * Pepper

   Instructions
   Lay drumsticks and wings flat on a baking tray. Drizzle generously with olive oil. Chop chillies finally and spread over chicken. Sprinkle rosemary generously. Salt and pepper to taste. Bake at 180 degrees for 45 minutes, basting continusouly. Turn oven to 200 for last 10 minutes to make them golden.

   http://www.goodrecipes.com.au/index.php?option=com_recipebookpro&func=detail&Itemid=7&id=8816&catid=0

3. Reply

   John S.

   Posted December 17, 2008 at 1:47 AM

   I’m the same kind of cook. I like to throw things together. My wife and I love this Thai Basil Chicken recipe. We gave it away on a card at our wedding we liked it so much.
   http://www.cookeatshare.com/recipes/thai-basil-chicken-49

4. Reply

   Sid

   Posted December 17, 2008 at 4:53 AM

   @John: Thank you.

5. Reply

   Anamika Singh

   Posted July 28, 2009 at 6:24 AM

   Hi sid
   This is my first time on your site……nice content and very well managed…Will love to drop by again and again to learn and know wonderful innovations in food.