Chinese

PiKe · 24 Oct 2011 at 00:07

I attempted to make Chicken in black bean with green peppers but it lacked in every way.

I fried the chicken in oil before adding some spring onion and then the black bean jar sauce and green peppers, it had no heat/spice to it and the chicken was a little dry, it was quite disappointing, I was hoping to recreate the taste of a real Chinese I'm guessing I should have added more salt!

Can anyone share any tried and tested recipes?

Emphacy · 24 Oct 2011 at 00:13

Onion.
Green Pepper.
Chicken.
Sharwoods Cooking Sauce.

- Atleast, that's how I do it anyway.

PiKe · 24 Oct 2011 at 00:20

Doesn't taste the same as a proper Chinese though.

Stretch · 24 Oct 2011 at 02:33

You shouldn't fry the chicken for very long before adding the liquid. I normally cook it just long enough to become predominantly white 1-1:30 minutes. Frying chicken alone for too long on a high heat will cause it to dry out. Cook it through in the sauce.

If it lacks flavor then add extra garlic, soy sauce, dry sherry and finely chopped red chili if you want a bit of kick. Along with the black beans these the main ingredients but the stuff in jars tends not to use enough.