Chicken and Chayote Squash in Black Bean Sauce

 

Chicken and Squash
in Black Bean Sauce

Any kind of meat, fish or seafood tastes wonderful cooked in black bean sauce. Lee Kum Kee sauces are available at any Asian market and are of excellent quality.

Chayote Squash is found in abundance at the supermarkets nowadays and grows wild in Darjeeling where I spent my adolescence. It's a hardy vegetable that does not spoil in the fridge and is a favourite vegetable in our household. They're peeled and thinly sliced so they cook quickly.

Chayote Squash

Skinless and boneless chicken breasts are cut in bite-sized pieces and velveted which tenderizes the meat and keeps it looking a pristine white. Velveting simply means soaking in baking powder for 30 minutes then washing thoroughly to remove all traces of baking powder. The chicken is then marinated in oil, salt and corn starch for 10 minutes before tossing in hot oil just until the colour changes. 

This is a very easy recipe that is packed with flavour and goes well with hot, steamed rice.

Ingredients

1 lb. boneless & skinless chicken breasts, cut in thin strips against the grain

1 tsp. baking powder

2 + 2 Tbsp. vegetable oil

2 tsp. white pepper

2 Tbsp. corn starch

salt to taste

3 chayote squash, peeled and de-seeded and cut in thin slices

2 large onions, cut in thin slices

2 Tbsp. Lee Kum Kee black bean sauce

Directions

1. Wash chicken thoroughly and drain.
2. Apply baking powder to chicken, mix well and set aside for 30 minutes.
3. Wash chicken thoroughly again to remove all traces of baking powder and drain.
4. Marinate chicken for 10 minutes in 2 Tbsp. oil, salt to taste, white pepper and corn starch.
5. Heat remaining oil in a skillet and fry chicken lightly in 3 to 4 batches just until colour changes, making sure to keep each piece separated from the others.
6. Remove chicken from skillet and set aside.
7. Lightly fry onions for 3 minutes, add to the chicken and set aside.
8. In the same oil, fry squash slices for 3 minutes, flip to other side, add some broth or water and simmer until tender, for 15-20 minutes.
9. Return chicken and onions to skillet, add black bean sauce and toss chicken and vegetables until evenly coated with sauce.
10. Add salt to taste, cover and simmer for 3 more minutes.
11. Remove from heat and serve with steamed, long-grain rice.