Prep 20 mins
Cook 24 mins
Based on a recipe from Ken Hom’s cookbook, Quick & Easy Chinese Cooking. His introduction to the recipe says, “This is an ‘overnighter.’ My mother used to make it the night before and simply reheat it at dinner time. She used dried orange peels but I like the clean taste of fresh oranges. The easiest way to remove the orange zest is with a vegetable peeler. Then pile the resulting pieces of zest on top of each other and cut into thin strips with a sharp knife. Prepare this dish the day before you need it, when you have some time, then just reheat this rich and delicious treat – a perfect meal for a cold winter’s eve.” My picky DH and I LOVE this recipe! Fermented black beans last FOREVER -- I'm not kidding you! In Maine it's difficult to find black bean paste, so we make do with what we can find. This dish is WORTH it!
- 907.18 g chicken thighs
- 22.18 ml peanut oil
- 14.79 ml finely chopped garlic
- 14.79 ml finely chopped peeled fresh ginger
- 29.58 ml preserved black beans
- 9.85 ml orange zest, strips
- 158.51 ml orange juice
- 29.58 ml light soy sauce
- 9.85 ml chili bean paste
- Heat a large, heavy, flameproof casserole, then add the oil. Add chicken thighs and brown on both sides. Push the thighs to the side of the casserole, then add the garlic, ginger, black beans, and orange zest. Stir for 30 seconds.
- Add the orange juice, soy sauce, and chili bean paste.
- Bring mixture to a boil, then lower the heat to a simmer.
- Cover the casserole tightly and continue to cook for about 20 minutes.
- Serve immediately.