Chicken with onions and peppers

Ingredients for 2 servings:

• 350 g chicken breast
• 10 ml oil (peanut oil)
• 3 pointed peppers, red
• 1 small chili pepper(s), red
• 1 m.-sized carrot(s)
• 1 onion(s)
• 1 tbsp black beans, fermented (douchi)
• 3 cloves garlic
• 1 cm ginger root
• 1 tbsp rice wine
• 1 tbsp soy sauce, light
• ½ tsp salt
• 2 tsp tapioca
• 100 ml chicken broth
• 1 tbsp sugar
• 1 tsp soy sauce, dark
• 1 tbsp oyster sauce
• 3 spring onions
• 2 cup(s) rice, jasmine

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

prepared with the popular and widely used fermented black beans in China

The whole thing is prepared in a wok. Mix together 1 tablespoon of rice wine, 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, and 1 teaspoon of tapioca starch to make a marinade. Cut the meat into small, bite-sized pieces, toss with the marinade, and chill for half an hour. In the meantime, cut the carrot into approximately 3 cm long pieces, then cut these pieces lengthwise into approximately 2 mm thin strips. Cut the bell peppers into bite-sized pieces and eighth the onion. Finely dice the garlic and ginger, and cut the chili into approximately 3 mm thick rings. Lightly press the fermented black beans. Cut the spring onions into approximately 3 mm pieces and set aside. For the sauce, mix together the chicken stock, 1 tablespoon of sugar, 1 teaspoon of dark soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of tapioca starch, then set aside. Cook the rice according to the package instructions. Preheat the wok until it is smoking hot. Then heat about 8 ml of peanut oil until it also begins to smoke. Now add the marinated meat and fry for about 1 minute, stirring constantly. Then set the meat aside and discard the oil. Heat the wok over medium heat and add the remaining peanut oil. Now fry the carrot strips for about 1 minute. Then add the garlic, ginger, chili, and fermented black beans and fry for 30 seconds, stirring constantly. Now add the bell peppers and onions and fry for another minute, stirring constantly. Then add the meat pieces back in, fry for another minute, and then deglaze with the prepared sauce. Stir-fry everything for about 3-4 minutes, until the sauce has reduced slightly and thickened. Turn off the heat, add the spring onions, stir briefly, and serve over rice.