Chicken in Black Bean Sauce

Name: Chicken in Black Bean Sauce
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breast — 280g; Shaoxing Wine — 1 tbsp; Salt — ¼ tsp; Cornflour — 2 tsp; Black Bean Sauce — 2 tbsp; Shaoxing Wine — 1 tbsp; Oyster Sauce — 1 tbsp; Dark Soy Sauce — ½ tsp; Water — 1 tbsp; Sugar — 1 tsp; Ground Black Pepper — ⅛ tsp; Cornflour — ½ tsp; Garlic — 2 cloves; Ginger — 1 tsp; Peppers — 1; White Onion — ¼; Peanut Oil — 2 tbsp

Chicken in Black Bean Sauce is a vibrant, aromatic stir-fry that is a cornerstone of Cantonese home cooking. While its beef counterpart is known for its heavy richness, the chicken version is often perceived as lighter and more 'bright,' allowing the sharp, fermented funk of the black beans to truly pop against the mild poultry.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Dry sherry can be substituted for Shaoxing wine if unavailable.

Dark soy sauce is optional and mainly added to deepen the rich colour of the sauce.

Chicken thighs can be used instead of chicken breast for a juicier texture.

A large shallot can be substituted for the white onion if preferred.

Marinate the Chicken
Cut the chicken breast into bite-sized pieces. In a bowl, combine the chicken with Shaoxing wine, salt, and cornflour. Mix well with your hands until evenly coated and set aside.

Mix the Sauce
In a small bowl, combine the black bean sauce, Shaoxing wine, oyster sauce, dark soy sauce, water, sugar, ground black pepper, and cornflour. Stir well until smooth and set aside.

Prep Aromatics and Vegetables
Slice the garlic, mince the ginger, and dice the peppers and onion into bite-sized pieces.

Sear the Chicken
Heat peanut oil in a large pan or wok over medium-high heat. Add the chicken pieces and stir-fry until cooked through and lightly golden. Remove the chicken from the pan and set aside on a plate.

Stir-fry Aromatics and Vegetables
Add another tablespoon of peanut oil to the pan. Add the onion, garlic, and ginger, stir-frying until fragrant. Toss in the diced peppers and stir-fry briefly.

Combine and Finish
Pour the prepared black bean sauce into the pan and stir into the vegetables. Add the cooked chicken back into the pan, tossing continuously until the sauce thickens and coats all ingredients evenly. Serve hot.