Chicken with Black Bean Sauce
Make juicy chicken with rich savory black bean sauce just like you’d get from a Chinese restaurant! Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Marinade
1 (10 oz / 280 g) boneless chicken breast (or boneless chicken leg), diced to 2/3” (1.5 cm) cubes
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1/4 teaspoon salt
Sauce
2 tablespoons black bean sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon oyster sauce
1/2 teaspoon dark soy sauce
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon ground black pepper
1/2 teaspoon cornstarch
Stir-fry
2 tablespoons peanut oil (or vegetable oil)
1/4 white onion (or 1 big shallot), diced
1 teaspoon minced ginger
2 cloves garlic, sliced
1 bell pepper, diced
Check out more cooking notes at ➡︎
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Chicken with black bean sauce - authentic recipe with a punch of umani and aroma
This video explains how to prepare chicken with black bean sauce, a quick and easy Cantonese-style home-cooked recipe.
I will start my preparation by making the sauce from scratch to show you the entire process. The best part of making it is you have complete control of the spiciness and saltiness minus the preservative in the store-bought version.
I suggest making a large batch and portioning it as it is stable in the refrigerator for a few months and longer in the freezer.
Once you get the sauce ready, it just needs to stir-fry to dish out the chicken.
Let’s get into the details.
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A (prepare the black bean sauce)
200g Douchi
5 tbsp oil
2 tbsp minced onion, chopped
2 tbsp minced garlic, minced
2 red chilies, chopped
1/2 tsp cho hou sauce
1.5 tbsp sugar
1.5 tbsp light soy sauce
1.5 tbsp oyster sauce
2 tbsp Shaoxing wine
1/2 piece of chenpi
1/2 cups of water
Ingredients B (stir-fry the chicken)
500g chicken meat (breast or thigh meat, cut into one-inch size)
1 tbsp light soy sauce
1/2 tsp sesame oil
1/4 tsp black pepper
2 tsp cornstarch
3 tbsp of the black bean sauce
1 medium-sized onion, cut into wedges
1 red bell pepper, cut into wedges
1 green bell pepper. cut into wedges
Method
For preparing the black bean sauce:
- Have a quick rinse of the douchi for ten seconds to remove the dirt and sand.
- Drain in a colander, transfer them to a tray, spread them into a single layer, and blow-dry under the fan for one hour.
- Place them in a pan and toast over low heat until they are all dried up. The endpoint is when the douchi is no longer shiny, dull, and light, and aromatic.
- Heat five tablespoons of vegetable oil in the wok. Saute the chopped onion for one minute, followed by the minced garlic for another minute.
- Next, add the chopped chilies when the garlic starts to turn aromatic.
- Season it with cho hou sauce, sugar, light soy sauce, and oyster sauce.
- Return the toasted black beans to the wok. Give it a good mix, then add some Shaoxing wine, chenpi, and just enough water to cover the beans.
- Simmer over medium heat to soften the beans for about five minutes or until the water has evaporated.
For stir-frying chicken
- Cut 500g of chicken breast or chicken thigh into one-inch lengths.
- Marinate the meat with light soy sauce, sesame oil, black pepper, cornstarch, and black bean sauce for half an hour.
- Cut one medium-sized onion, one red bell pepper, and one green bell pepper into wedges, about the same size as the chicken fillet.
- Heat a tablespoon of oil in the wok, stir-fry the onion wedges for two minutes until they start to turn color, then add the bell peppers and stir-fry for another minute. Remove from wok.
- Put the marinated chicken in the wok, stir-fry over medium heat until cooked. Then add the black bean paste. Turn up the heat, and return the vegetables to the wok to have a few quick stirs and flips. Serve.
#BlackBeanSauce #豆豉 #douchi #FermentedBlackBeanSauce #BlackBeanChicken
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Plant-Based Recipe: Spicy Asparagus in Black Bean Sauce
Enjoy this savory, vegetable side dish of spicy asparagus with black bean sauce for a delicious Asian inspired meal.
Find the complete recipe here:
For more whole food, plant-based recipes visit:
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Chicken & Shrimp Fried Rice with Asparagus & Black Bean Sauce on the GRIDDLE
Just griddling up some Chicken & Shrimp Fried Rice with Asparagus & Black Bean Sauce on the GRIDDLE!
Chicken & Shrimp Recipe (you can seperate the chicken and shrimp like we did or combine)
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
3/4 to 1 pound shrimp, diced into 1/2-inch pieces 1/2 cups frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
4-5 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 4-5 cups ready-to-serve rice (cook the day before and set in refrigerator)
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
DIRECTIONS:
To your griddle add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken and shrimp, set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the gricdle add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, shrimp, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Aparagus in Black Bean Saucen
Two bundles of aparagus
1 large onion diced
2 container of mushrooms sliced
3 table spoons black bean sauce
griddle veggies and black bean sauce all together for 5-8 minutes on med/high heat.
add salt and pepper to taste
S1Ep18-Stir Fry Asparagus Chicken with Black Bean Sauce 豉椒芦笋鸡
RECIPE BELOW: Classic Black Bean Sauce is the delicious base for this chicken stir fry with asparagus.
Serves 4-6
Ingredients:
• 2 small or 1 large skinless & boneless chicken breasts
• 1 bunch asparagus, washed, trimmed & cut 2”diagonal
• ½ med yellow onion-sliced
• 2Tbsp Chinese Fermented Black Beans-soaked and rinsed
• 4 garlic cloves, minced
• 1 Tbsp minced ginger
• 2 spring onions-cut small
• 2 Thai red chilies-seeded and sliced *optional
• Seasoning salt mix -Watch video-S1Ep76-
• ½ Tsp Ground white pepper
• 1 Tbsp Oyster sauce
• 2Tbsp Lite soy sauce
• 1 Tsp Shaoxing wine
• 2 Tsp Sesame oil
• 1 Tbsp Cornstarch + 2-3 Tbsp water for slurry
• 1 C water
• Oil for cooking
Black Bean Sauce: combine black beans with the ginger, garlic, chilies; add 1 Tsp seasoning salt, 1 Tbsp lite soy, 1 Tsp sesame oil
Chicken Marinade: 1 Tsp seasoning salt, ½ tsp white pepper, 1 tsp sesame oil, 1 Tbsp lite soy, 1 Tsp wine, 1 Tsp cornstarch
Asparagus: 1 Tbsp water, ½ tsp seasoning salt, 1 Tbsp wine
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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Shrimp and Asparagus with Chinese Black Beans Recipe
This delicious pairing of Shrimp and Asparagus with Chinese Black Beans is sure to stir up attention at the dinner table! For recipe, visit Foodland.com/recipes.