Chicken in black bean sauce recipe
Black bean sauce is soooo underrated and always a winner for me. Interestingly to make it you have to use fermented/preserved black beans which you can get from or online. The flavour of them is so intense, and the dish is actually really simple and quick to make. I served it with steamed rice. Recipe inspo taken from and ️ sage and recreate!
Ingredients (4-5 people):
2 peppers (one red one green), cut into 2cm squares
1 white onion cut into large chunks
2tbsp dark soy sauce
7tbsp fermented black beans, rinsed under the tap for 5 mins
600g chicken thighs chopped into 2cm chunks
5 spring onions, sliced
1tsp sesame oil
5 cloves garlic, thinly sliced
2 inches of ginger, cut into thin long batons
1tsp caster sugar
0.5 tsp salt
2.5 tbsp shaoxing wine
3tsp light soy sauce
3tsp veg/sunflower oil
1. Marinade the chicken for 1 hour in the light soy sauce, corn flour, 3 tsp veg oil and 4tbsp water.
2. Add 1tbsp oil into a large frying pan. Heat on a high heat, and add the chicken for 1-2 mins or until just cooked. Remove and set aside.
3. Turn your pan down to medium high and add the garlic, ginger and spring onion. Cook for 2 mins then add the onions and the pepper. Cook for 4-5 mins. Add in the black beans, cook for another 2 minutes. Add the dark soy sauce, sugar, sesame oil, salt, shaoxing wine, 3tbsp water and chicken then cook for 3 more mins. Serve with steamed rice.