Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Black Bean Chicken.
- 1 lb boneless chicken thighs
- 1⁄4 teaspoon salt, plus more to taste
- 1 tablespoon light soy sauce
- 1 head garlic, peeled (cut very large cloves in half)
- 2 1⁄2 inches piece fresh ginger, peeled and sliced
- 4 scallions, green parts only, cut in 1 1/2-inch pieces
- 4 tablespoons fermented black beans, rinsed
- 1 tablespoon shaoxing wine or 1 tablespoon sherry wine
- 2 -3 teaspoons dried chili pepper flakes
- 1⁄2 red bell pepper, julienned
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- peanut oil, for frying
- Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
- Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
- Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
- Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.
This is a great recipe. My husband loved it!<br/>However I didn't have the fermented black beans so I substituted that with the Lee Kum Kee black bean sauce. I applied the same 4 tbsp though I think 3 will be suffice. No additional salt needed for marinating as the Lee Kum Kee sauce is salty
Wow, this is a great black bean chicken - better than what I've had in Chinese restaurants. I added a few more veggies, so I splashed in a bit more sherry, a bit more vinegar...just delicious! Thanks for posting!
The flavor in this are quite wonderful. I recommend carefully measuring out those fermented black beans and don't go over the recommended amount in order to keep the balance in check!:) Made for Chinese and Vietnamese New Year's Tag.