CHICKEN WINGS: This is a delcious and easy way to serve chicken.

CHICKEN WINGS WITH BLACK BEAN SAUCE:


12 chicken wings

1 green bell pepper, diced

1 red bell pepper, diced

1-2 tbsp. fermented black beans

2 green onion, white part only, cut into long pieces

2 cloves garlic, crushed

cooking oil


seasonings:

1 tsp. salt
1 tsp. sugar
1 tsp. tapioca starch
1 tbsp. water
dash of sesame oil
pinch of white pepper
1 tsp. rice wine or dry sherry
1 tsp. light soy sauce


sauce:

½ tsp each of salt & sugar
1 tsp. each light and dark soy sauce
1 tbsp. oyster-flavoured sauce
1 tbsp. tapioca starch mixed with ¼ cup water



Rinse and pat dry chicken wings and cut each wing into 3 pieces through the joint. Toss chicken pieces with seasoning ingredients and marinate for 30 minutes. Soak black beans in warm water for 30 minutes, drain and mince beans with a spoon.

In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until very hot. Cook 1 clove garlic and the green and red peppers for 4-5 minutes or until softened. Remove with a slotted spoon and keep warm.

Heat 2 tbsp. oil over med-high heat until hot and add chicken pieces. Cook, covered with a splatter screen, until pieces are well browned and no longer pink. Remove and keep warm.

Rinse wok and heat 1 tbsp oil until very hot. Add the other garlic clove and the mashed black beans. Cook 1 minute until fragrant. Return chicken pieces, the peppers and the green onions. Toss well together. Mix sauce ingredients together and add to the pan. Cook over high heat for a minute to thicken sauce, adding a little more water if sauce is too thick. Serve immediately.


****NOTE: chicken pieces can be used to substitute for the wings.