Chicken Quick Asian

Turn over a new leaf with this black bean chicken san choy bow

Name: Chicken san choy bow recipe
Yield: 4
Cuisine: /asian
Ingredients: ¼ cup (60ml) rice bran oil; 1 (335g) eggplant, cut into 3cm pieces; 500g chicken thigh fillets, chopped; 4 long green shallots, trimmed, chopped into 5cm lengths; 1 bunch snake beans, trimmed, chopped into 5cm lengths; ¼ cup (60ml) Chinese spicy black bean sauce; 8 small inner Savoy cabbage leaves; 1 cup coriander leaves; ¼ cup (35g) salted cashews, chopped; Kecap manis and sambal oelek, to serve

Rate now

https://healthimprovements.info/recipes/chicken-san-choy-bow-recipe/f330hlkr — Black bean chicken and eggplant san choy bow

Jump to recipe

by Kirsten Jenkins

Sep 01, 2019

Chicken san choy bow is a cult classic.

¼ cup (60ml) rice bran oil
1 (335g) eggplant, cut into 3cm pieces
500g chicken thigh fillets, chopped
4 long green shallots, trimmed, chopped into 5cm lengths
1 bunch snake beans, trimmed, chopped into 5cm lengths
¼ cup (60ml) Chinese spicy black bean sauce
8 small inner Savoy cabbage leaves
1 cup coriander leaves
¼ cup (35g) salted cashews, chopped
Kecap manis and sambal oelek, to serve

Method

1.

Heat oil in a large wok or non-stick frying pan over medium-high heat. Add the eggplant and cook, stirring occasionally, for 10-12 minutes, until golden and cooked through. Remove eggplant from the pan and increase heat to high. Add the chicken, shallot and snake bean, and cook for 8-10 minutes, until browned. Return eggplant to the pan and add the black bean sauce. Carefully stir to coat and cook until the eggplant is heated through.
2.

Place chicken and eggplant mixure in cabbage leaves and top with coriander leaves and cashews. Serve with kecap manis and sambal oelek.