This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using. In Chinese they are called Douchi or Dow See.
A few more recipes to try:
My favorite dish from Hunan province, Hunan Pork Belly with Seared Peppers
If you’re looking for another takeaway favorite try Kung Pao Chicken, Kung Pao Chicken- Authentic Sichuan Recipe
Easy Sichuan Chicken: The Chinese Secret to Perfectly Tender Chicken
A Sichuan classic dish, Sichuan Dry-Fried Green Beans Recipe (Gan Bian Si Ji Dou)
Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry
Or this Sichuan classic, MaPo Tofu: Stir-Fry Tofu with Szechuan Flavors
In the mood for fish, Spicy Sichuan Fish Recipe with Sweet and Sour Flavors
My favorite shrimp with noodles, Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil
Here’s one of my top rated recipes, How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes
And my favorite recipes I cook on rotation, My Favorite Recipes
A quick tip:
In most supermarket aisles, you can find prepared black bean sauce in the Asian food section. I try to avoid these sauces as they are packed with salt and give you no control over the final result of the dish. If that’s all you can find, then go for it.
Ingredients
2-3 Tbsp Vegetable Oil
2 tsp Cornstarch
1 lb Chicken, either ground or sliced
2 tsp Rice Wine, known as Shaoshing
2 tsp Light Soy Sauce
2 Tbsp Fermented Black Beans, rinsed and splashed with a bit of Shaoshing.
4 cloves Garlic, chopped
1 2 inch piece Ginger Root, peeled and minced
1 Red Pepper, slice or cubed
3-4 Green Onions, sliced into 1-2 inch pieces
2 tsp Toasted Sesame Oil
Preparation:
Begin by preparing your chicken and marinading it in the light soy sauce, 1 tsp of the Shaoshing and the cornstarch. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.
Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.
Heat your wok with approx. 2-3 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.
Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.
Chicken with Black Bean: A Chinese Takeout Favorite
Ingredients
Equipment
Method
- Begin by preparing your chicken and marinading it in the light soy sauce, 1 tsp Shaoshing and the cornstarch. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.
- Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.
- Heat your wok with approx. 2-3 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.
- Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.