Savory, aromatic, and deeply satisfying—this Shunde-style Chicken in Black Bean Sauce brings bold umami flavors, tender chicken, and fermented black beans together in a wok-seared masterpiece.
PREPARATION
10 minutes, plus 10 minutes marinating time
SERVES
4
COOKING
10 minutes
Ingredients
450g chicken pieces
½ tablespoon light soy sauce
½ teaspoon granulated sugar
1 teaspoon shaoxing wine
2 tablespoon vegetable oil
¼ teaspoon cornstarch (cornflour)
¼ teaspoon salt
½ tablespoon fermented black beans, rinsed and chopped
1 clove garlic, chopped
6 shallots, halved
1 large red chilli, roughly chopped
1 green chili, roughly chopped
4 spring onions, stems only,
cut into 4cm lengths, plus extra to garnish
¼ teaspoon sesame oil
Steamed rice, to serve
Directions
Rinse the chicken in cold water and cut it into bite-size chunks.
Combine the chicken, soy sauce, ¼ teaspoon sugar, ½ teaspoon wine, ½ tablespoon vegetable oil, cornflour, and salt in a large bowl. Set aside and marinate for 10 minutes. Combine the black beans, garlic, ¼ teaspoon sugar, and ½ tablespoon vegetable oil in a bowl and mix well.
Heat the remaining 1 tablespoon vegetable oil in a wok or large frying pan over medium high heat, add the shallots, and fry for 1-2 minutes until fragrant. Add the chicken and stir-fry over medium heat for 3 minutes until half cooked. Put the black bean mixture and the chiles on top of chicken.
Do not stir. Sprinkle the remaining ½ teaspoon wine along the inside of the wok, reduce to low heat, cover, and simmer for 2 minutes.
Remove the lid, increase to high heat, and stir-fry the ingredients in the wok until the chicken is fully cooked. Toss in the spring onions and sesame oil. Transfer to a serving plate, garnish with more scallions, and serve with rice.
Recipes from China: The Cookbook
by Kei Lum Chan and Diora Fong Chan, published by Phaidon, phaidon.com. $80.
