豆豉鸡碟仔饭 Chicken rice with black bean paste

材料：
去骨全鸡腿肉 2片（切一口丁）
芥兰菜1把（切段）
蒜茸1汤匙
姜丝1汤匙
有机豆豉1汤匙
食油1汤匙
糙米饭2份
煎蛋2颗
腌料：
蚝油1汤匙
有机酱油1茶匙
有机姜粉1茶匙
黄糖1茶匙
粟米粉1茶匙
制法：
1. 将所有腌料放入已切好的鸡腿内，抓匀后，放
置雪柜内腌过夜或至少30分钟。（图1）
2. 冷油下锅，将蒜茸和姜丝爆香。（图2）
3. 下腌鸡肉，大火翻炒均匀。（图3）
4. 下有机豆豉，和鸡肉翻炒均匀后，开中小火焖
5分钟即可。（图4）

Ingredients :
1 chicken whole leg (boneless, dice)
1 stalk kai lan (cut sections)
1 tbsp chopped garlic
1 tbsp ginger (shredded)
1 tbsp organic fermented soybeans paste
1 tbsp cooking oil
2 portions brown rice
2 fried egg
Marinated ingredients :
1 tbsp oyster sauce, 1 tsp organic soy sauce,
1 tsp organic ginger powder, 1 tsp brown sugar,
1 tsp corn flour
Method :
1. Marinate chicken leg with the marinate ingredients,
keep into fridge overnight or at least 30minutes. (pic 1)
2. Heat oil in wok, sauté chopped garlic and ginger
till fragrant. (pic2)
3. Add in chicken and stir fry well with high heat. (pic3)
4. Toss in black bean paste, quickly stir-fry with medium
heat until everything well to coat in the sauce, about
5 minutes, done. (pic 4)