Chicken in Black Bean Sauce Recipe & Rice with Pak Choi


  1. Bring the water to the boil and add the rice. Turn down to simmer.
  2. Beat the egg white until it is stiff and fluffy. Add the cornflour and mix to a smooth batter. Put the chicken in the batter.
  3. Heat the oil in a wok. Once it is hot (not smoking hot), place the chicken pieces in,one at a time. Take the chicken out just as the batter starts to brown and drain on some kitchen paper. You may need to do this in a few batches.
  4. Pour off the oil, you may want to keep it for another occasion. Leave 1 tablespoon of oil in the pan.
  5. Heat the oil and fry the spring onions, peppers and chilli for 30 seconds.
  6. Add the black bean sauce and return the chicken to the pan. Cook for 30 seconds.
  7. Add the water, stock and cornflour mixture and bring to the boil.  Once boiling take off the heat. The sauce should thicken slightly.
  8. Add the carrot to the rice pan, 4 minutes before the end of the cooking time, and the pak choi 2 minutes before the end. Put the lid back on the pan.The steam in the pan will cook the veg. Mix together and serve with the chicken.




  • 1 egg white
  • 1 tablespoon cornflour
  • 2 large chicken breasts, cut into thin strips


The Rest

  • 1 mug or 1/2 pint sunflower oil
  • 4 spring onions, chopped
  • 1 red pepper, cut into long strips
  • 1 green chilli, finely sliced
  • 6 tablespoons black bean sauce or 1/2 x 195g jar
  • 1/2 mug water with 1 dessertspoon cornflour mixed in + 1 teaspoon of concentrated liquid chicken stock



  • 1 mug rice
  • 1 large carrot, cut into thin sticks
  • 1 large or 2 medium pak choi, cut into thin strips







prep time

30 Minutes

cook time



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