I am a huge fan of Chinese food, which is probably a good thing seeing as my wife is Chinese, and amongst my favourite dishes is anything cooked in black bean sauce. The joy of this dish is the homemade sauce, it takes a little longer to prepare than if you use a shop bought one, but there is simply no comparison and it is well worth the time and effort.
For the black bean sauce
Start by making the black sauce. Heat the coconut oil in pan before adding the fermented black beans, shallot, garlic and ginger. Cook for five minutes ensuring you stir regularly to prevent the ingredients from sticking to the pan.
Add in the rice wine, peanuts and dried chilli and cook for a further two minutes until the rice wine has reduced down. Finally add 150ml of water and simmer for two minutes.
Transfer all of the ingredients to a food processor and blitz until you have a paste. You may need to give the mix a stir, and/or a shake, to get it all off the sides of the processor.
Slice the chicken into thin strips and add to a pan with a teaspoon of coconut oil, cook over a medium heat until cooked through, around ten minutes.
Meanwhile chop the onions and peppers into medium sized pieces, and the beans in half, before adding to a separate pan with a touch of olive oil and cook over a high heat for six minutes, stirring occasionally and adding a splash of water half way through.
Once the vegetables are cooked add in the chicken. Finally take a small pan and add half of the black bean sauce (the remainder can be stored in the fridge) with 100ml of boiling water, mix together and pour over the chicken and vegetables, ensuring everything is well coated in the sauce.
Serve with your choice of brown or white rice.