A little while ago I bought a jar of Black beans and garlic sauce from the brand Lee Kum Kee in our local Chinese shop. What I was going to do with that? I had no idea to be honest. But it sounded exciting, exotic and the hubby always orders beef in black bean sauce when we order take out Chinese… So I was going to give it a try. I found some inspiration at Cooking Light, where they prepared chicken and zucchini with the sauce. The recipe needed some adaptation, cause it was a little bland in flavour. That’s the problem when you see the dish prepared in your head but the results in the pan don’t look anything like your imagined dish. But I worked some magic with all kinds of jars and pots and the result was a very tasty, slightly hot chicken with zucchini.
FOR THE CHICKEN
1 tablespoon of rice vinegar
1 tablespoon of dark soja sauce
1 teaspoon of cornstarch
FOR THE SAUCE
2 tablespoons of black beans and garlic sauce
1 teaspoon of sambal oelek
½ tablespoon of ginger powder
½ teaspoon of lemongrass powder
1 teaspoon of ketjap
½ tablespoon of brown sugar
100 ml vegetable stock
FOR IN THE STIRFRY
1 zuchinne sliced into thin rounds
2 tablespoons of wok oil
2 spring onions
Slice the chicken into small pieces and mix it with the rice vinegar, the soy sauce and the cornstarch into a ziplock. Let it rest for at least one hour in the fridge.
Mix in a small bowl all the ingredients for the sauce. ( Black Bean sauce, sambal, ginger, lemongrass, ketjap, brown sugar and stock)
Heat a tablespoon of wok oil in the wok and bake the zucchini in it. The zucchini is ready when she is slightly brown and tender.
Take the zucchini out of the pan and add another spoon of oil. Now stir fry the chicken in it. When the chicken is done add the zucchini together with the black bean sauce.
Bring it to the boil and serve it with rice and spring onions.