Authentic Black Bean Chicken
photo by FLKeysJen
- Ready In:
- 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.
Used a bit more than 1.5 lbs of chicken, a bit less red bell pepper than called for (didn't have it), and added a quartered onion (added and stir-fried for a few minutes before the garlic and ginger). Adjusted all ingredients for the increased volume of chicken. Chose not to rinse the beans while omitting the salt. Excellent. Might give the beans a quick rinse next time and still omit the salt. We liked the onion. The large pieces of garlic (used a bit less than a head and a half of garlic) were overwhelming when eaten. When I make this again (and I will), I'll use two or three cloves, minced, added with the black beans.
Used lee Kum kee’s Black bean sauce with a about 4 tablespoons because I used 1.5lb chicken. Omitted salt. Used red wine vinegar instead of sherry/ white wine and vinegar because I didn’t have them on hand. DELICIOUS. Not a very Americanized Asian recipe and definitely satisfied my Malaysian taste buds!