Chicken in Black Bean Sauce Recipes

Chinese chicken in black bean sauce recipe
Chinese chicken in black bean sauce recipe. Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Serve 4 people
Ratings

 Fermented black beans are also known as “Douchi” (Chinese: 豆豉). They are made from fermented salty black soybeans and they are a very popular ingredient/sauce in Chinese cuisine.

 

In this article, we are including two different ways and recipes to prepare this delicious stir-fried “chicken in black bean sauce” dish.

 

If you use fermented black beans (note: not th black bean sauce” then soak the beans in rice wine before you use them. Rice wine can make fermented black beans taste even better.

 

Edited by Liv Wan.
 

What You'll Need

  • Recipe 1
  • This is my version of “chicken in black bean sauce”. You can swap the cucumber and red pepper with different kinds of vegetables including mange tout, different coloured peppers, carrots, edamame beans, zucchini, runner beans, green beans, broccoli…etc.
  • You can also marinade the chicken ahead and store it in a refrigerator or freeze. So after you finish work and came home, all you need to do is cook rice and prepare vegetables and cook this dish. Then it’s ready. This is also a typical dish I would prepare for my family in weeknight.
  • You can adjust the amount of seasonings to suits your personal preference.
  • Recipe 1 ingredients:
  • 500g (1 pound and 1 ½ ounces) Chicken thigh fillet, please cut it into 1.5cm dices.
  • 110g (4 ounces) cucumber, cut it into 1.5cm dices
  • 85g (3 ounces) red pepper, cut it into 1.5cm dices
  • 1 spring onion, finely chopped
  • 2 slice fresh ginger, finely chopped
  • 2 cloves garlic, mince it
  •  
  • Recipe 1 marinade for chicken:
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon salt
  • 1 tablespoon rice wine
  •  
  • Recipe 1 seasonings:
  • 1 ½ teaspoon black bean sauce
  • 1 teaspoon demerara sugar or caster sugar
  •  
  • Recipe 2:
  • This recipe is from our former Chinese food expert. She wrote: Tender chicken thighs lend flavor to this stir-fry made with pungent fermented black beans. You can prepare the vegetables while the chicken is marinating, or earlier in the day so that the are ready to use in the stir-fry. This recipe serves 3 to 4.
  •  
  • Recipe 2 ingredients:
  • 1 pound boneless, skinless chicken thighs, cut into ¾ inch cubes
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 spring onion, chopped
  • ½ medium onion, cut into wedges (1/2-3/4 cup)
  • 1 green pepper, cut into triangles
  • 1 carrot, sliced on the diagonal about 1/2 –inch thick
  • ½ cup chicken broth or stock
  •  
  • Recipe 2 seasonings:
  • 2 tablespoons Chinese fermented black beans, rinsed finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon corn flour
  • 2 teaspoons water
  •  
  • Recipe 2 marinade:
  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons light soy sauce
  • ¼ teaspoon sesame oil, or to taste
  • 2 teaspoons corn flour 

How to Make It

Recipe 1 procedures:

  1. Marinade chicken with all the marinade on the list for at least 15 minutes.
  2. Heat up 1-2 tablespoons of cooking oil in a wok. Stir-fry garlic and ginger first until it’s fragrant.
  3. Add chicken and black bean sauce and stir-fry 3-5 minutes until the chicken meat outside is cooked.
  4. Add sugar, cucumber, spring onion and red pepper. Stir-fry for a further 1-2 minutes and it’s ready to serve. You can serve this dish with some cooked rice and serve it hot. 

     

    Recipe 2 procedures:

    1. Combine the chicken thighs with the marinade ingredients, adding the corn flour last. Marinade the chicken in a refrigerator for 15-20 minutes.
    2. While the chicken is marinating, if you have not already done so, cut up the vegetables (the onion, green bell pepper and carrot) and aromatics (the ginger, garlic and spring onion). In a small bowl, combine the corn flour with the water and set aside.
    3. Using a 14-inch flat bottom wok, heat the wok and add 2 tablespoons oil. When the oil is hot, add half of the chopped black beans, spring onion, ginger and garlic. Stir-fry for a few seconds until aromatic. Add the chicken things (remove the chicken from the marinade with a slotted spoon. Discard any excess marinade.). Stir-fry for 4-5 minutes, until the chicken changes colour and is nearly cooked through.
    4. Push the chicken to the sides of the wok and add the remaining black bean/spring onion/ ginger/ garlic mixture in the middle.
    5. Add the carrot. Stir-fry for 1-2 minutes, then add ¼ cup chicken broth. Cover and let cook for another 2 minutes.
    6. Add the onion and green pepper and the remaining ¼ cup broth. Cover and cook for 2-3 minutes, until the onion starts to soften. Stir in the sugar. Give the cornstarch/water mixture a quick re-stir and add into the wok, stirring quickly to thicken. Serve immediately with cooked rice. 
    7.  

    More Black Bean Sauce Recipes:

    Beef With Spicy Black Bean Sauce

    Clams in Black Bean Sauce

    Pork With Bitter Melon

    Shrimp in Black Bean Sauce - a quick and easy dish using black bean sauce

    Spareribs in Black Bean Sauce - with fermented black beans

    Spareribs With Black Bean Sauce - with prepared black bean sauce

    - from chef Martin Yan