3 tbsp. tinned black beans
1 lb. 6 oz. chicken breast, cubed
2 tbsp. toasted sesame oil
3 garlic cloves, finely chopped
2 bird’s eye chillies, finely chopped
4 tbsp. soy sauce
1 ½ tbsp. oyster sauce
1 tsp. granulated sugar
5 fl. oz. water
1 heaped tbsp. corn flour mixed with 3 tbsp. water
1 tsp. pepper
1 green bell pepper, cut into chunks
½ red bell pepper, cut into chunks
½ large onion, cut into chunks
2 springs onions, chopped at a diagonal angle
Salt to taste

For the egg fried rice

2 tbsp. sesame oil
2 eggs, beaten
12 oz.  white long grain rice boiled, drained and cooled to room temperature
Salt to taste

1. Place the beans in a bowl of boiling water. Set aside for 5 minutes, drain and then lightly mash the beans with the back of a fork.
2. Place a large pot of water over a high heat and bring to a boil. Blanch the chicken in the boiling water for 30 seconds. Drain and then and pour over cold water to stop the cooking process. Cover the chicken and set aside.
3. Heat the sesame oil in a large pan or wok over a medium-high heat. Stir in the mashed beans, garlic and chillies for 1 minute. Add the chicken, soy sauce, oyster sauce and sugar then stir well.
4. Stir in the water and then slowly pour in the liquid corn flour mixture. Continue to stir until the sauce thickens.
5. Add the bell peppers, onion and half of the chopped spring onions.  Stir, then cover the pan/wok for 5 minutes or until the vegetables soften slightly. Remove from the heat.
6. To make the fried rice, heat the oil in a large pan over a medium-high heat. Add the eggs and vigorously stir with a rubber spatula to break up the eggs. Stir in the rice and add salt to taste. Continue to stir until the rice is warm enough to serve.
7. Serve the chicken and rice together and garnish with the remaining spring onions. Enjoy!