31st January & I hope you’re keeping well. Time is nigh to celebrate with Recipe No. 1 of 2020. Welcome to the real beginning of the New Year because January was complete and utter drudge now wasn’t it? I’ve been expanding my repertoire of Slow Cooker recipes and have worked on perfecting this Chinese one, it was good before, and now it’s better. Next I have to work on the Chicken Curry one as it’s been constructively critiqued as a little bland and a little watery!
First up are the photos and then if you’d like to try it out the ingredients and method are below.
Chinese Chicken, Peppers & Black Bean Sauce.
You will need:
1kg chicken breast – cut into chunks
3 red chillies
2 peppers (i used 1 red, 1 green)
2 tins black beans
1 tsp cornflour
4 tbsp grated ginger or ginger puree
2 tbsp garlic puree or 3 crushed garlic cloves
12 tbsp soy sauce
3 tbsp golden syrup
4 tbsp apple cider vinegar or red/white wine vinegar
1 tbsp chilli flakes
peanuts & spring onion to garnish
suggest boiled rice to serve
Place chicken chunks in the base of the Slow Cooker
Next add in chopped onion chunks, 3 finely chopped red chillies, 2 sliced peppers
Drain the black beans and add these next
In a jug mix together the 1 tsp cornflour and 100ml cold water
Into the jug add the remaining ingredients : ginger, garlic, soy sauce, golden syrup, vinegar, chilli flakes
Cook on high in the slow cooker for 4 hours
Chop up spring onion and scatter on top along with peanuts before serving with some boiled rice.