Stir-Fried Black Bean Chicken

This recipe has an oriental kick to the traditional chicken cooking. If you are a very inquisitive person then try this new thing.


Stir-Fried Black Bean Chicken



Ingredients:

1/2 Kilo Chicken Fillet cut in small 1 inch pieces
1/2 tbsp grated ginger
2 tbsp cornstarch dissolved in 2 tbsp water
1 tbsp rice wine or cooking wine
1/2 tbsp soy sauce
1 1/2 tbsp cooking oil
1 tsp sesame oil
1 1/2 small onion, chopped
2 cloves garlic, minced
2 tbsp black beans in can
1 1/2 tsp sugar


How to Work Your Magic:

Combine chicken with ginger, rice wine, cornstarch mixture and soy sauce. Marinate for 10 minutes.
Heat cooking oil then add sesame oil in wok over high heat. Saute onions and garlic until fragrant then add black bean sauce and stir fry for 30 seconds. Add the chicken and its marinade. Add sugar. Bring to boil. Reduce the heat to low then simmer for 3 minutes. Serve.

Bittergourd with Egg

Sauteed Bittergourd/Ampalaya with Egg

I know a lot of people are not a fan of the bitter vegetable. But this recipe made me eat this amargo. This cooking removes the bitterness without any other tricks. Try it!


Ingredients:

3 pcs Bitter gourd or Ampalaya
1 large egg
Maggi Magic Sarap flavoring
1 small onion, cut into pieces
3 cloves of garlic, macerated
salt and pepper to taste
1 tbsp of cooking oil


How to work your magic:

Cut the bittergourd into 2 lengthwise pieces and use a spoon to scoop out the seeds. Cut the vegetable into very thin crosswise slices.
Saute garlic and onions into the heated pan with oil. Drop the bitter gourd into the pan and saute. Add Maggi Magic Sarap according to your taste. Allow the vegetables to become transparent. Turn the heat off while adding 1 large egg into the cooked vegetables. Stir in the egg. Add salt and pepper. Serve.




This really tastes good without the bitterness!
Great with UFC banana catsup.