Chicken in Black Bean Sauce
1 min readLuo Ding Dou ChiJi
500g boneless, skinless chicken thighs, cut into 2.5 cm(1 inch) pieces
1tablespoon groundnut or vegetable oil
3 tablespoons finely chopped shallots
2tablespoons black beans, coarsely chopped
2 tablespoons finely chopped garlic
1tablespoon peeled and finely chopped fresh root ginger
1tablespoon shaoxing rice wine or dry sherry
2 teaspoons light soy sauce
2teaspoons dark soy sauce
150 ml(4 pint) chicken stock
2 teaspoons sesame oil
3tablespoons finely chopped spring onions
1tablespoon light soy sauce
1tablespoon shaoxing rice wine or dry sherry
2teaspoon salt
2teaspoon sugar
1teaspoon sesame oil
2 teaspoons cornflour
This classic southern Chinese dish has travelled the world, finding a warm reception everywhere. The pungent aro-
matic black beans are an ideal complement to the delicate chicken flavour.
1. Put the chicken with all marinade ingredients into a glass bowl and mix well. Cover with clingfilm and set aside for 15 minutes.
2. Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the chicken and stir-fry for 5 minutes until lightly browned. Add the shallots, blackbeans, garlic and ginger and stir-fry for another minute. Add the rice wine or sherry, soy sauces and stock and continue to cook over a high heat for 2 minutes, then stir in the sesame oil and spring onions.
3. Turn onto a platter and serve at once, with plain rice and a simple stir-fried vegetable dish.
