Chicken with Black Bean Sauce is a well-liked dish at Chinese restaurants and for takeout. As a first introduction to Chinese fermented black beans, this recipe is a must-try if you’ve never used them before!
FOR THE CHICKEN MARINADE:
- 2 chicken breasts (cut into 1/8-inch thick slices)
- 3 tbsp. of water
- 3 tsp. of cornstarch
- 1 tsp. of oil
- 2 tsp. of light soy sauce
FOR THE REST OF THE DISH:
- 3 tbsp. of oil (divided)
- 3 slices of ginger (julienned)
- 3 cloves of garlic (smashed and minced)
- 3 scallions (white and green parts separated)
- 3 tbsp. of fermented black beans
- 1 green bell pepper (bite-sized cut)
- 1 red bell pepper (bite-sized cut)
- ½ tsp. of sugar
- 1 tbsp. of Shaoxing wine
- ¼ tsp. of salt (or to taste)
- 2 tbsp. of water
- The marinated ingredients and the chicken should be mixed thoroughly until the liquid has been absorbed. Allow 30 minutes of marinating time.
- Using a wok, heat the oil over high heat until it splutters. This step is crucial to prevent the chicken from adhering to the wok. Using your spatula, coat the bottom of the wok with 2 tablespoons of oil. Spread the chicken out in a single layer as soon as you add it. Flip it over and cook for a final 30 seconds on either side. Make sure you don’t overcook the chicken; it’s done when it’s opaque. Allow the chicken to cool before serving it.
- The next step is to bring 1 tablespoon of oil to medium heat in a wok. Before serving, add the ginger and heat for 15 seconds. Garlic, scallions, white pants, and black beans are the following ingredients to be added. Stir for an additional 30 seconds after that. Let’s crank up the heat a notch or two. A minute or two of stir-frying the green and red peppers should do it. Cook for about a minute and then remove from heat. Stir in the sugar and Shaoxing wine; season with salt and pepper; add the chicken, and cook for another minute. Serve immediately after a quick stir-fry to evenly distribute the sauce.