Stir-Fried Chicken in Black Bean Sauce
"This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!..."
INGREDIENTS
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4 boneless chicken thighs, cut into bite size pieces (with skin)
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6 shallots, peeled and slightly flattened
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2 garlic cloves, thinly sliced
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1 (50 g) packet black bean sauce (Lee Kum Kee)
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2 teaspoons minced ginger and shallot sauce (Lee Kum Kee)
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4 tablespoons vegetable oil (for frying)
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1 pinch white pepper
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12 -14 ounces thai fragrant rice
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