|A fast, filling side dish or works well as a snack too|
Have you had one of those days when your hands are so full that you find it impossible to manage with just a pair and when you feel 24 hours are just not enough and when you want to tuck into something delightful at the end of the day even though you know you won’t have the energy to whip up a gourmet meal at the end of the day? Phew! You know what I’m talking about, right? It was one of those days where I didn’t have a minute to myself and right now, I can’t even remember what it was that kept me so busy.
Anyway before I take off in another tangent, lets focus back on this lip-smackingly awesome chicken dish. I had a sachet of black bean sauce sitting in the fridge, which a friend had got from Singapore, even though it was supposed to be for seafood marination I thought it would be a good idea to use it on chicken as well. Sometime ago, we had been to Mainland China and there the sister and I absolutely loved the shredded chicken in black bean sauce. Ever since I’ve been wanting to try the same at home.
I didn’t want to do an elaborate dish, not even the usual stir-frying or sauteeing, I was planning on something that would be done in minutes, like even before you could say ‘grilled chicken in black bean sauce’. So here’s what I did:
250 gms of chicken
For the marinade:
150 gms of black bean sauce
2 cloves of garlic, crushed
1 small piece of ginger, peeled and crushed
1 tsp of honey, you can omit this if you want but I’ve noticed it gives the chicken a beautiful shiny glaze
2 tbsp corn flour or rice flour
Salt to taste
Mix all the ingredients together for the marinade to form a smooth paste. Use some water, if you want, to adjust the consistency. Marinate the chicken in this mixture and place it in an airtight container. Allow it to marinate in the fridge for a couple of hours, I left it in for about 4 hours, you can also leave it in the freezer overnight and thaw just before using.
Grease a baking tray and place the pieces of chicken on this. Drizzle some vegetable oil over this and grill for about 20-30 minutes until the chicken is cooked and has turned golden brown. Serve hot.
* You need to be really careful with the salt because this sauce usually comes with some salt already added to it. Add one chopped green chilli if you like the spice.
* For a vegetarian version, use tofu or paneer with the same recipe.
* You can also pan fry the chicken or tofu, this way you will get a crispier outer layer. But this method calls for more oil.