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Black Bean Sauce Chicken
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First posted in Sep 2008, now updated with new photos and improved recipe.
This is a classic Chinese recipe for stir-fried chicken in a savoury black bean sauce. The savoury sauce is so addictive that I will usually cook extra rice to enjoy the sauce.
See Also:
The bell peppers give colour and extra nutrition to the dish. Black bean sauce is very versatile, and you can use it to stir-fry many dishes, including my favourite Claypot Yong Tau Foo in Black Bean Sauce.
Black Bean Sauce Chicken Recipe
Use skinless and boneless chicken fillet (breast or thigh) for this recipe.
Ingredients:
- 200g boneless chicken fillets cut to bite-sized pieces
- 1 tbsp cooking oil
- 1/2 red or yellow bell pepper de-seeded and cut to bite-sized wedges
- 1/2 green bell pepper de-seeded and cut to bite-sized wedges
- corn starch solution 1/2 tbsp corn starch dissolved in 1 tbsp water
(A) Marinade
- 1/2 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sesame oil
- 1 tsp Shaoxing wine
- 1 tsp corn starch
(B) Aromatics
- 2 tsp dried fermented black beans rinsed, patted dry & mashed slightly with a fork
- 3 cloves garlic peeled and finely chopped
- 2 shallots peeled and finely chopped
- 3 slices ginger finely chopped
- 2 chilli padi thinly sliced; to taste
(C) Sauce (mix well in a small bowl)
- 1/4 cup water
- 1 tsp oyster sauce
- 1 tsp hot bean sauce/”la dou ban jiang” (辣豆瓣酱) optional
- 1/2 tsp sugar
Directions:
- Combine chicken with marinade (A) for at least 15 minutes.
- In a wok, heat oil and stir fry bell pepper wedges until cooked, about 2 minutes. Set aside on a plate.
- Using the remaining oil in the wok, stir fry aromatics (B) about 30 seconds.
- Add marinated chicken and stir fry until the surface is cooked, about 2 minutes.
- Add sauce (C), mix well, cover the lid and simmer for about 3 minutes.
- Thicken the sauce with cornstarch solution. Return and stir in cooked bell peppers to coat evenly in the sauce.
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