After a recent visit to our local Chinese food store, one of the many items I came out with was a jar of Red Chilli Bean Sauce. It is a Szechuan style spicy and salty paste made from fermented broad beans and soya beans, the spice predominately coming from red chilli peppers. It is ideal for a very quick and easy Chinese style lunch or dinner. Here is my recipe for the Red Chilli Bean Chicken with Egg Fried Rice that I made using it.
6 Chicken Thighs, skin and bone removed
2 medium Onions
3 cloves of Garlic
2 tablespoons Red Chilli Bean Sauce
Light Soy Sauce
Cut the chicken thighs into chunks and place in a bowl with 1 tablespoon of Light Soy Sauce and ½ tablespoon of Sesame Oil. Massage this around the chicken thighs, cover with cling film and leave to marinade for 30 minutes.
Chop the onion and garlic. Place into a pan with a tablespoon of Vegetable Oil. Fry the onions and garlic over a medium heat until they start to turn golden brown. To the same pan, add the marinated chicken thighs and seal the meat. Add the Red Bean Sauce and stir all the ingredients well together. Simmer on a medium heat for 20 minutes or until the chicken is cooked through.
For the Egg Fried Rice, firstly cook your rice and peas. When they are ready let them cool down. Heat a wok until it starts smoking and add about ½ tablespoon of vegetable oil and start frying the rice. Keep it moving in the wok so it does not stick. After a couple of minutes, move it to one side and add the 2 beaten eggs to the empty side of the wok. When they have started to cook, you can then stir the rice into the egg and add the peas and cook for another minute.
Serve immediately with the Red Chilli Chicken.